4 Ingredient Lemon Cottage Cheesecake
These individual lemon cottage cheesecakes are light, creamy and feature a no bake filling. The cheesecakes need just 4 ingredients and can be made ahead of time.
Ingredients
- 1/2 cup (113g) 4% high protein cottage cheese, see note before starting
- 2/3 cup (198g) full fat sweetened condensed milk
- 3 tbsp (45ml) lemon juice
- 2 (15 oz/425g total) refrigerated premade pie crusts, softened to room temperature, see note
Instructions
- Add cottage cheese and condensed milk to a blender and blend until the cottage cheese is completely smooth, stopping to scrape the sides of the blender as needed. Add in the lemon juice and blend a few seconds just until the lemon juice is fully incorporated. The mixture will thicken once the lemon juice is added.
- Transfer the mixture to a bowl and cover the bowl with a lid or plastic wrap. Place into the fridge for at least one hour to chill. You can also make the filling the night before and let it chill overnight.
- When ready to make the pie crusts, preheat the oven to 350°F (177°C). Lightly grease the interior of a standard nonstick muffin pan.
- Roll out both softened pie crusts on a pastry board or large cutting board. Use a 3.75 inch flower cookie cutter to cut 12 flower shapes out of the dough (6 from each pie crust).
- Gently place cut dough into a standard muffin tray, pressing down to make sure it fits snuggly. Use a fork to pierce the bottom of the crust 3 times. See photo in post for reference.
- Bake pie crusts in the preheated oven for about 15 minutes, or until the crust is golden brown and fully cooked. Set aside to cool.
- Once fully cooled, you can lift the pie crusts from the muffin pan. Transfer the chilled filling into a piping bag and pipe into the pie crusts. You can also just spoon the filling into each pie crust. Serve right away or keep in the fridge until ready to serve. Store any uneaten cheesecakes in an airtight container in the fridge.
Notes
- Pie crust note: This recipe uses refrigerated premade pie crusts (the kind that you unroll and bake). There are usually 2 crusts in a box, with the box net weight being 15 oz. I used Amazon Grocery* pie crusts.
- Cookie cutter: I used this 3 3/4 inch flower cutter.*
- Cottage cheese note: Make sure to use a cottage cheese that contains 13 to 14 grams of protein per 1/2 cup serving. If you use a cottage cheese with less protein, the filling will be too runny. Also make sure to use 4% cottage cheese. Low-fat cottage cheese is too runny. I used Daisy cottage cheese.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- You will have leftover dough which you can re-roll to make more individual pie crusts. I always find that the leftover re-rolled dough scraps tend to shrink more in the oven. You will need to make more filling if you want to use the leftover pie scraps.
- The pie crusts are baked at a lower temperature than what is indicated on the box instructions to prevent too much shrinkage.
- Estimated nutrition assumes 22 grams of pie crust per individual cheesecake.
Serving: 1piece, Calories: 153kcal, Carbohydrates: 21g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Sodium: 162mg, Fiber: 1g, Sugar: 10g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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