# What You'll Need:
→ Base
01 - 3.5 ounces almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt
→ Cheesecake Filling
05 - 14 ounces low-fat cottage cheese
06 - 3.5 ounces Greek yogurt (0-2% fat)
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 2.1 ounces granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)
→ Topping
12 - Fresh berries
13 - 2 teaspoons honey or maple syrup
# Steps:
01 - Preheat oven to 350°F. Line a 6-cup muffin tin with silicone or paper liners.
02 - In a small mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms.
03 - Divide the base mixture evenly among the prepared liners and press firmly to create an even foundation.
04 - Using a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth with no lumps.
05 - Add eggs, cornstarch, granulated sweetener, vanilla extract, and lemon zest to the blended mixture. Process until silky and thoroughly combined.
06 - Pour the filling evenly over the prepared bases, distributing mixture among all six cups.
07 - Bake for 18 to 22 minutes, or until the filling is just set with a slight wobble remaining in the center.
08 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 30 minutes before serving.
09 - Top each cup with fresh berries and a light drizzle of honey if desired.
