Mini High Protein Keto Cottage Cheese Cheesecake

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Add all ingredients, except eggs, into a food processor or high powered blender and blend until smooth. You could add to a large bowl and blend with an electric hand mixer if you don't have a food processor.Taste for sweetness and add more if needed. Then add eggs and blend again. If adding a crust mixture, spread that onto the bottom of springform pan first. Pour cheesecake filling into a 6 inch spring form pan or 4- six ounce ramekins.

3. 3

   Place pan or ramekins onto a small baking sheet pan. Add some hot water to the bottom of the pan which will help even cooking.

4. 4

   Bake for 25-30 minutes or until center is set, firm but still jiggly. Refrigerate 1-2 hours. Add toppings and enjoy!

5. 5

   Storage: Cover any leftover cheesecake with plastic wrap or store in an airtight container in the fridge for up to 7 days.

Optional toppings

1. 1

   Sugar Free Whipped Cream and Sugar Free Keto Caramel Sauce or fresh berries