Mini Coconut Cottage Cheesecake With Yuzu Curd

Sunny Blevins
by Sunny Blevins
10 cakes
1 hr

Cheesecakes are one of my absolute favourites to eat. They are so creamy and indulgent with a slightly salty crumbly base…yum!

On dessertsforlunch, I’m always trying to find a way to lighten my favourite desserts and sneak in extra nutrients.

Cottage cheese has a higher protein content than normal cream cheese, It is also high in many nutrients, including protein, B vitamins, and minerals like calcium, selenium, and phosphorus. So i thought why not make it into cheese cake? I had some yuzu juice leftover so i started dreaming about a coconut and yuzu combo. If you can’t find yuzu, lemon juice will work well too.

I was pleasantly surprised that it results in a creamy dessert that pairs well with the tart yuzu curd. I did have to blend the cheesecake mixture with an immersion blender to achieve a smooth consistency. Now it is not as smooth or creamy as normal cream cheesecakes but it is close enough and it definitely satisfy the craving. Of course you can use normal cream cheese if you want a more decadent version.

To make this low sugar, I used monk fruit sweetener which is the closest sugar replacement to the real thing but feel free to use sugar

Mini Coconut Cottage Cheesecake With Yuzu Curd
Recipe details
  • 10  cakes
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 53 g or 4 digestive biscuits
  • 22 g or 4 tbsp desiccated coconut
  • A pinch of salt
  • 50 g or 4 tbsp unsalted butter, melted
  • 250 g or 9 oz light cottage cheese (sub light or normal cream cheese if you want a creamier cheesecake)
  • 50 g or 2 oz sugar or sweetener (i use monk fruit)
  • 1 egg
  • 20 g or 4 tbsp or coconut milk powder (sub 35 g or 1 oz coconut cream and omit yogurt below)
  • 35 g or 1 oz greek yogurt
  • A pinch of salt
Yuzu Curd
  • 30-50 ml or 2-4 tbsp yuzu juice (start with lower amount and adjust to your taste, you can also sub with lemon juice)
  • 50 g or 2 oz sugar or sweetener (adjust to your taste)
  • 80 g or 1/3 cup unsalted butter, chopped.
  • 2 eggs
  • A pinch of salt
  • 1/2 tsp gelatine powder + 2 tsp of water

Preheat oven to 180C or 350F
Line and grease muffin hole tin. We should get 10 mini cheesecakes.
Put the digestive biscuits in a zip lock bag, close it and crush them with a rolling pin until it becomes fine crumbs. Mix in salt and the desiccated coconut.
Add melted butter and mix until thoroughly incorporated and resembles wet sand.
Evenly divide into 10 and press crumbs onto the bottom of the lined muffin holes, flattening and compacting them with the back of a spoon or your fingers. set aside.
Make the cheesecake batter: in a bowl, combine all ingredients and with an immersion blender, blend until smooth. If you are using normal cream cheese, make sure it is at room temperature and mix everything until smooth.
Evenly pour the batter into the holes.
When the cheesecakes are done, make the curd: Combine yuzu juice, sugar, eggs and salt in a heat proof bowl. Whisk until thoroughly combined.
Set the bowl over a pot of simmering water (double boiler) and keep whisking, slowly adding in the butter little by little.
Keep whisking until the mixture thickens into curd, it will coat the back of the spoon and if you run a butter knife over the coating, the trail you make should hold its shape.
Strain the curd.
Add water to the gelatine powder to bloom it, then microwave for 5 seconds
Add gelatine to the curd and mix well.
Scoop curd/gelatine mixture on top of the cheesecakes and spread evenly
Refrigerate for 3-4 hours or ideally overnight before serving.
  • sub lemon juice for yuzu you can find coconut milk powder in asian grocery store, if you can't find it, you can use 35 g of coconut cream and omit the yogurt
Sunny Blevins
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  • Fadedrose Fadedrose on Nov 27, 2020

    when the cheesecakes are done? I don't see maybe cook for how long ...I do see oven at 350* so I'm guessing put in oven for 15 to 20 mins?