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Protein-Packed Mini Cheesecakes with Easy Homemade Maple Dijon Glaze

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These protein-packed mini cheesecakes feature a creamy texture with a unique maple Dijon glaze that balances sweetness and tanginess, making them a delicious and healthy treat perfect for any occasion.

Ingredients

Scale
  • 16 oz cream cheese, softened
  • 1 cup small-curd cottage cheese
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar or coconut sugar
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1/4 cup almond flour (optional)
  • Pinch of salt
  • 1/4 cup pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your muffin tin with paper liners or silicone cups to prevent sticking.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  3. Blend the cottage cheese in a food processor or blender until smooth, then add it to the cream cheese mixture.
  4. Mix in sugar, eggs, vanilla extract, lemon juice, and salt on medium speed just until combined. Avoid overmixing.
  5. Fold in almond flour gently using a spatula without deflating the batter.
  6. Divide the batter evenly among the muffin cups, about 3 tablespoons per cup. Tap the pan gently to remove air bubbles.
  7. Bake for 22-25 minutes until edges are set but centers are still slightly jiggly.
  8. Cool completely on a wire rack for 30 minutes, then refrigerate for at least 2 hours or overnight to firm up.
  9. Prepare the maple Dijon glaze by whisking together maple syrup, Dijon mustard, apple cider vinegar, and cayenne pepper (if using) in a small saucepan over low heat until slightly thickened, about 3-5 minutes. Let cool.
  10. Spoon or brush the glaze over each mini cheesecake just before serving.

Notes

Use room temperature ingredients for best blending. Blend cottage cheese first to avoid lumps. Avoid overmixing to prevent cracks. A water bath is optional but can help prevent cracking. Silicone cups make removal easier. Store refrigerated up to 4 days or freeze up to 3 months.

Nutrition

Keywords: protein cheesecake, mini cheesecakes, maple Dijon glaze, healthy dessert, high protein dessert, easy cheesecake recipe

Find it online: https://avabake.com/protein-packed-mini-cheesecakes-recipe-easy-homemade-maple-dijon-glaze/