cherry cheesecake

Mini Cherry Cheesecakes – Cottage Cheese

Written by Published on in Desserts
cherry cheesecake
Alissa Marie Wellness

Mini Cherry Cheesecakes

Cherry cheesecakes made with real ingredients and baked in cupcake liners so portions stay realistic. Creamy cottage cheese and a little cream cheese create classic cheesecake texture on a simple oat crust, finished with an easy cherry compote. Sweet, creamy and balanced enough to enjoy as a snack or dessert without going overboard.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 4 hours
Total Time 4 hours 37 minutes
Servings: 6
Course: Dessert
Calories: 150
Ingredients Method Notes

Ingredients
  

Oat Crust Ingredients
  • 3/4 cup oats
  • 2 tbsp melted grass-fed butter
  • 1 tbsp monk fruit sweetener
  • Pinch of salt
Cheesecake Filling Ingredients
  • 1 cup cottage cheese
  • 1/2 cup low-fat cream cheese
  • 2 eggs
  • 1/4 cup monk fruit sweetener
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice
  • 1 1/4 tsp arrowroot powder
Cherry Compote (Optional Topping)
  • 1 cup frozen cherries
  • 1 tbsp monk fruit sweetener
  • 1 tsp lemon juice
  • 3/4 tsp arrowroot + 1 tbsp water slurry
  • Splash vanilla optional

Method
 

Make the crust
  1. Preheat oven to 350°F. Line a muffin tin with 6 liners.
  2. Blend oats into a flour.
  3. Mix oat flour with melted butter, monk fruit and a pinch of salt.
  4. Press mixture evenly into the 6 liners.
  5. Bake 6–8 minutes. Remove and lower oven to 325°F.
Make the filling
  1. Add cottage cheese, cream cheese, eggs, monk fruit, vanilla, lemon juice and arrowroot to a blender.
  2. Blend until completely smooth and creamy.
  3. Pour filling evenly over the crusts.
  4. Bake 20–22 minutes. Centers should jiggle slightly while edges are set.
  5. Cool at room temperature, then refrigerate at least 4 hours to fully set.
Make the cherry compote
  1. Add cherries, monk fruit and lemon juice to a small saucepan.
  2. Simmer 5–8 minutes until cherries soften and release juices.
  3. Stir in arrowroot slurry and cook 1–2 minutes until thickened.
  4. Remove from heat and stir in vanilla if using.
  5. Cool before spooning over cheesecakes.

Notes

Cooking Notes

  • Cheesecakes must chill fully to firm up and develop texture.
  • Centers should still jiggle slightly when removed from oven.
  • Store in fridge up to 4 days.
  • Can be frozen up to 2 months and thawed overnight in the fridge.
 
 

Nutrition Per Cheesecake (1 of 6, with cherry compote)
These are estimates and will be based on the products that you use.

Calories: 150
Protein: 9g
Carbohydrates: 12g
Fat: 7g
Fiber: 1–2g

Gut Health Tips

  • Cottage cheese adds protein and beneficial bacteria that help support digestion and keep blood sugar steadier after dessert.
  • Oats in the crust provide soluble fiber that feeds good gut bacteria and supports regularity.
  • Cherries contain polyphenols that support a healthy gut microbiome and help reduce inflammation.
  • Arrowroot is a gentle starch that’s typically easier to digest than refined flours.
  • Portioning desserts into single servings helps prevent big sugar spikes and makes them easier on digestion.

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