No Bake Cottage Cheese Lemon Cheesecake Bites
These Cottage Cheese Lemon Cheesecake Bites have a smooth, tangy lemon filling over a buttery almond-pecan crust. They make 18 mini cheesecakes with just 20 minutes of hands-on prep!
Ingredients
Crust Ingredients
- 3/4 cup almond flour
- 3 Tbsp finely chopped pecans
- 4 tsp unsalted melted butter
- 1 1/2 Tbsp maple syrup
- Pinch of salt
Cheesecake Filling Ingredients
- 1 cup low fat cottage cheese
- 4 oz cream cheese softened
- 1/4 cup plain Greek yogurt
- 2 Tbsp maple syrup
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp finely grated lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Additional lemon zest
- Fresh blueberries or raspberries
Instructions
- Line a mini muffin tin with 18 mini muffin liners.
- Combine the almond flour, pecans, melted butter, maple syrup, and salt. Divide evenly between the muffin cups and press firmly into the bottoms.
- Add the cottage cheese, cream cheese, Greek yogurt, maple syrup, lemon juice, lemon zest, vanilla, and salt to a blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Divide the cheesecake filling evenly between the prepared crusts.
- Top with additional lemon zest or berries, if desired.
- Chill in the refrigerator for 2–3 hours or until firm.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1bite | Calories: 85kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 90mg | Fiber: 1g | Sugar: 3g
Prep Time: 20 minutes
Chill Time: 3 hours
Course: Dessert, Snack
Cuisine: American