Healthy Mini Cheesecakes

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Full recipe

You can never have too many sweet recipes. You always want variety, especially when you’re on a healthy diet. Of course, there are tons of sugar-free dessert variations, such as diet cheesecake and brownies, but sometimes you want something new. In this case, cottage cheese muffins are great because they are made with a filling that allows you to create a wide range of flavors.

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I’ll show you how to cook with apricots and red currants. Healthy curd cakes have three components: the filling, the dough, and the curd mass. We will cook them one at a time, then combine them in a muffin tin and bake them.

We start with fruit jam, since it takes the most time. Almost all fruits and berries are suitable for the filling. Cherries, raspberries, apricots, plums, currants, etc. are great. I had frozen apricots (200g) and some red currants (50g), so I cook with them. I take a saucepan and grease it with a little butter (25 g). I leave the rest of the butter in the same place and put the berries.

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To keep the flavors of the fruit from mixing, I cook in several containers at once, but you can do a fruit and berry mix. Sprinkle the berries with sweetener, cinnamon and vanilla. A pinch of spice is enough, but the amount of sweetener or sugar substitute is adjusted according to their sweetness.

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Stir well to distribute the spices, and leave for about 10 minutes, stirring regularly. The heat must be low, otherwise the fruit will begin to stick. You need to reach the consistency, when the berries or fruit can safely pass through a sieve to get rid of pips and skins.

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When the fruit is boiled and homogeneous, start filtering it with a sieve or gauze. If the fruit does not contain small seeds – safely use a blender, as we did with apricot jam. But raspberries, currants, strawberries and other berries are better not to whip, otherwise the filling will contain a lot of small but hard particles. To sift, take a spoon and gently press the fruit mixture to the sieve. Slowly, but surely, you will get a ready filling for cheesecakes.

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When the jam is ready, move on to the curd mass. We need cottage cheese (350 g), cream (20 g), egg (1), sweetener, cinnamon and a pinch of salt. Put all the ingredients in a bowl and beat with an immersion blender.

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We achieve complete homogeneity, without lumps of cottage cheese. By the way, cream is not necessary here, but it makes the whipped mass more delicate.

Now the last component of the muffins is left – the dough. We prepare it in two steps. In one bowl mix the egg yolks (2 pcs), milk (120 g), sweetener and baking powder (1 tsp).

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Stir and begin adding sifted flour (160 g). Continue to stir until the dough is fairly viscous.

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Move on to the second bowl, in which we beat the egg whites to stiff peaks.

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When the eggs have begun to hold their shape, gently incorporate them into the batter.

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You will end up with a dough with the consistency of homemade yogurt or thick sour cream.

All three ingredients are ready and we can begin assembling the healthy mini cheesecakes. It is best to use silicone muffin tins for baking, so we put all the ingredients in them. First we put a few teaspoons of batter, then carefully place 1 teaspoon of jam in the middle of the form and cover everything with the curd mass.

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It is most convenient to put the whipped cottage cheese in a pastry bag and gently spread it on the cupcake, running the nozzle around the filling.

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Bake the cottage cheese muffins in the oven at 180°. It will take about 25-30 minutes on top-bottom mode for the dough to rise and bake well.

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Take out the finished cupcakes and let them cool a bit. In 5 minutes they will be well out of the molds and we will move on to the most important process – tasting.

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The cheesecakes are very tender, but at the same time they hold their shape well and don’t fall apart. And the combination of creamy curd mousse and sweet and sour berry jam will not leave anyone indifferent.

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Bon appetit! Don’t starve 😋