Ingredients
Directions
- Preheat oven to 350°F (175°C).
- Place 4 oven-safe ramekins on a baking sheet and lightly grease or spray them.
- Add cottage cheese, Greek yogurt, eggs, stevia or honey, vanilla, and lemon juice (if using) to a blender or food processor.
- Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Take out 4 ramekins and spray them with oil.
- Divide the batter evenly among the 4 ramekins, filling them almost to the top.
- Gently tap each ramekin on the counter to release any large air bubbles.
- Transfer the baking sheet with ramekins to the center rack of the oven.
- Bake for 20–25 minutes, until the edges are set and the centers still have a slight jiggle when you gently shake the pan.
- Remove from the oven and let the ramekins cool to room temperature on a wire rack for 30–45 minutes.
- Once cooled, cover each ramekin and refrigerate for at least 2 hours, or until fully chilled and set (overnight gives the best texture).
- Just before serving, top each cheesecake cup with fresh strawberries and a dollop of whipped cream.
Video
Notes
Store covered in the refrigerator for up to 4 days. These taste even better the next day as the flavors continue to meld while setting.