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Mini carrot cake cheesecake cups topped with chopped walnuts on a white plate
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Cottage Cheese Carrot Cake Cheesecake Cups

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 servings
Calories: 185kcal

Ingredients

  • 2 cups low -fat cottage cheese
  • 8 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 2 large egg s
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots
  • 1/2 cup chopped walnuts
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt
  • 2 tbsp coconut flour

Instructions

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and line a 12-cup muffin tin with paper or silicone liners.
  • Process the cottage cheese in a high-speed blender or food processor until the texture is completely smooth and creamy.
  • Add the softened cream cheese, Greek yogurt, maple syrup, eggs, and vanilla extract to the blender and pulse until the mixture is homogenous.
  • Transfer the liquid base to a mixing bowl and fold in the grated carrots, chopped walnuts, cinnamon, ginger, salt, and coconut flour until evenly distributed.
  • Divide the batter equally among the prepared muffin liners, filling each approximately three-quarters full.
  • Bake for 22 to 25 minutes or until the edges are firm and the centers have a slight jiggle.
  • Remove from the oven and allow the cups to cool at room temperature for 30 minutes.
  • Refrigerate the cheesecake cups for a minimum of 3 hours to allow the protein structure to set fully before serving.