High-Protein Breakfast Cheesecake (Individual Servings)
Enjoy a guilt-free and protein-packed “cheesecake” for breakfast or a healthy dessert! This recipe uses cottage cheese and Greek yogurt to create a creamy, satisfying treat that’s easy to make in individual portions.
Yields: 2 servings Prep time: 5 minutes Cook time: 15-20 minutes Chill time: At least 1 hour (or overnight for best results)
Ingredients:
For the Cheesecake Base:
- 1 cup (225g) cottage cheese (full-fat or low-fat, based on your macro preference)
- 1/4 cup (60g) non-fat plain Greek yogurt
- 2 tablespoons (30ml) maple syrup (or sugar-free maple syrup for a lower-carb option)
- 1 large egg
- 4 drops food-grade lemon oil (or 1/2 teaspoon pure vanilla extract for a classic flavor, or 1/4 teaspoon lemon extract for a stronger lemon taste)
For the Topping (per serving):
- 1/4 cup fresh raspberries, blueberries, or sliced strawberries
- 2 tablespoons (30g) non-fat plain Greek yogurt
- 1 teaspoon maple syrup (or sugar-free maple syrup), or to taste
Equipment:
- Blender or food processor
- 2 (6-ounce or 8-ounce) ramekins
- Baking sheet (optional, for easier handling of ramekins)
Instructions:
- Prepare the Base Batter: Add the cottage cheese, non-fat plain Greek yogurt, 2 tablespoons maple syrup, egg, and lemon oil (or vanilla/lemon extract) into a blender or food processor. Blend on high until the mixture is completely smooth and creamy, with no cottage cheese lumps remaining. Scrape down the sides as needed.
- Pour into Ramekins: Divide the smooth batter evenly between the two prepared ramekins. You can place the ramekins on a baking sheet for easier transfer to and from the oven.
- Bake: Bake in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the edges are set and the center is just slightly firm (it will firm up more as it chills). Avoid overbaking, as it can make the texture rubbery.
- Cool & Chill: Carefully remove the ramekins from the oven. Let them cool completely on a wire rack at room temperature. Once cool, transfer them to the refrigerator and chill for at least 1 hour, or ideally, overnight, for the best texture and flavor.
- Serve & Top: When ready to serve, top each chilled “cheesecake” with fresh raspberries (or other berries), a scoop of non-fat plain Greek yogurt, and a drizzle of additional maple syrup.
- Enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe Analysis & Dietary Classification
This recipe is fantastic for its high protein content and adaptability.
- High Protein: Yes, this recipe is very high in protein. Cottage cheese and Greek yogurt are excellent protein sources, making this a super satisfying and muscle-friendly breakfast or snack.
- Low-Carb: This recipe is moderately low-carb, and can be made even lower-carb with specific ingredient choices.
- Cottage Cheese & Greek Yogurt: These contain some natural lactose (milk sugar), but in these quantities, they are generally considered low-carb for most.
- Maple Syrup: Regular maple syrup is high in sugar/carbs. Using sugar-free maple syrup is essential for making this truly low-carb or keto-friendly.
- Berries: Berries have natural sugars, but in moderation, they fit into a low-carb diet. Raspberries are one of the lowest-carb berry options.
- Keto: This recipe can be keto-friendly with specific modifications.
- Dairy Choice: Use full-fat cottage cheese and full-fat plain Greek yogurt to increase fat content and ensure lower net carbs (as full-fat dairy often has less lactose).
- Sweetener: Must use sugar-free maple syrup (e.g., brands like ChocZero, Lakanto, or your own erythritol/monk fruit blend).
- Lemon Oil vs. Extract: The “food grade lemon oil” is fine. If using lemon extract, ensure it’s sugar-free.
- Berries: Stick to lower-carb berries like raspberries and be mindful of portion sizes to stay within daily net carb limits.