Mini Blueberry Cheesecakes Made with Cottage Cheese

We are still using up blueberries here.  I decided to try to make little mini cheesecakes with cottage cheese.  Here is how my thought process went.  Some people use cottage cheese in lasagna instead of ricotta cheese.  Other people use ricotta cheese in desserts. . . . sometimes cheesecake.  Therefore, I should be able to use cottage cheese in cheesecake.  The logic seems right. . . . . right?

I was scared in the beginning when I gave it a little taste and something just wasn't right.  I thought, "Oh, great!  Another fail."
  Believe me.  I fail a lot. A. LOT.
 But, if you're not willing to give things a try, then you could miss out on some good stuff.
And this DID turn out good after all.
3 out of 3 kids here today liked them.  And I liked them.
I love that the ingredients are a little bit better for you than typical cheesecake ingredients.
We used lowfat cottage cheese, honey, egg, vanilla extract, lemon juice and whole wheat flour.  
And blueberries, of course!

Here is exactly what we used:

1 cup cottage cheese
1/3 cup honey
1 egg
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon juice
2 Tbsp. whole wheat flour

1/3 cup fresh blueberries

About 8 tsp. granola of your choice (2 tsp. per medium regular sized muffin cup)
This filled 6 regular sized muffin cups, but I still had some left over, so we used 3 mini-muffin cups also.

Here's what we did:
Preheat the oven to 350 degrees.

We broke out the food processor again!
We put the cottage cheese, honey, egg, lemon juice, vanilla extract and whole wheat flour in the bowl of the food processor and used the puree function for 1 minute.
Then, we added the blueberries and hit "mix" for a couple seconds.  We didn't want the blueberries totally destroyed!

Then, it was time to prepare the muffin cups.
We used cupcake/muffin liners, which we sprayed with cooking spray.
We put about 2 teaspoons of granola into each regular sized muffin liner, which we sprayed with cooking spray.

Please forgive my rustic, rusty old looking muffin pan.  Let's just pretend like it's a family heirloom that's been passed down from generation to generation and I just couldn't cook without it. . . . . even though it's not. . . and I can.
 

Then we spooned the cheesecake filling a little more than 3/4 full.
 As I said, we also had to use 3 mini-muffin liners to use up all the cheesecake batter.

We cooked the mini-muffin size for 20 minutes and the regular muffin size for 25 minutes.

At that point, we let them rest and cool on the counter in their pans for about a half hour.
Then we placed them in the fridge to chill.
We ate ours about an hour later.

We garnished ours with more blueberries.

Do you like cheesecake?  Have you ever made it with cottage cheese before?
 

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