If you’ve been looking for a snack that feels like dessert but actually fuels you and your toddler, these no bake cottage cheese cheesecake cups are about to be your new favorite! They’re creamy, lightly sweet, and packed with protein, yet so simple to whip up with just a handful of wholesome ingredients. I love recipes like this because they make snack time fun while ADDING in nutrients our little ones (and us moms) need. A no bake snack win for everyone!
Why You and Your Toddler Will Love These No Bake Cheesecake Cups
- protein-packed from cottage cheese to keep both of you full and satisfied
- no or low added sugar, depending on toppings & mix-ins you choose
- a snack that feels like dessert but is nourishing enough for any time of the day
- no oven needed! just blend, assemble, and chill
- easy to make ahead and grab from the fridge when snack time hits
You would also love my frozen yogurt bark or black bean brownie bites for another protein-packed snack option that feels like a treat!
Jump to:
- Why You and Your Toddler Will Love These No Bake Cheesecake Cups
- Ingredients You'll Need
- How To Make Your Cottage Cheese Cheesecake Cups
- Hint
- Substitutions
- Variations
- How To Serve These Cheesecake Cups To Toddlers
- Equipment
- Storing Your Cottage Cheese Cheesecake Cups
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Cottage Cheese Cheesecake Cups (no bake, easy healthy treat)
Ingredients You'll Need
I chose these ingredients with both nourishment and simplicity in mind. The oat-date crust gives natural sweetness and fiber without needing added sugar. Cottage cheese makes the filling creamy while adding protein and calcium! A touch of vanilla or maple syrup balances the flavor, and the fresh strawberry topping adds color, vitamin C, and fun for little ones. Each ingredient plays a role in making these cups feel like a treat, while still being a snack you can feel good about serving!
- for the base: rolled oats + Medjool dates (chewy, sweet, and no added sugar!)
- for the filling: cottage cheese + cream cheese + vanilla extract + optional maple syrup for sweetness + optional lemon juice for tartness
- topping: fresh strawberries, chia jam, or fruit sprinkles
See recipe card for quantities.
How To Make Your Cottage Cheese Cheesecake Cups
- Step 1: Blend or mash oats + dates until sticky. Press mixture evenly into silicone muffin liners.
- Step 2: In a blender, puree cottage cheese, sweetener (if using), lemon juice (if using), and vanilla until smooth. Spoon filling over cups.
- Step 3: Top with strawberries, chia jam, or desired toppings.
- Step 4: Chill 1–2 hours before serving. Freeze shortly if you'd prefer more firm.
Hint
For the smoothest, creamiest filling, use a high-speed blender and blend the cottage cheese until it looks like whipped cream. If your toddler is sensitive to texture, this step makes all the difference!
Substitutions
These cottage cheese cheesecake cups are naturally gluten-free if using gluten-free oats, egg-free, and nut-free!
- gluten-free: use certified gluten-free oats
- dairy-free: swap cottage cheese for dairy-free Greek-style yogurt and cream cheese for a dairy-free cream cheese
- toddler tip: add a little sprinkle of crushed graham crackers or hemp hearts on top for added texture
Variations
You can totally change the flavor in these no bake cottage cheese cheesecake cups by adding different toppings! Here are some of my favorites:
- chocolate cheesecake cups – blend in 1–2 tablespoon cocoa powder
- berry swirl – fold in mashed raspberries or swirl chia jam through the cottage cheese layer
- tropical vibes – top with diced mango, pineapple, or kiwi
- mini toddler bites – press into silicone ice cube trays or mini muffin tins for snack-sized portions
- nut butter drizzle – add almond, peanut, or sunflower seed butter to the filling or drizzle on top for extra healthy fats
- turtle cheesecake – add caramel drizzle + crushed pecans
How To Serve These Cheesecake Cups To Toddlers
- mini portions: cut the cheesecake cup into small bite-size wedges or make them in mini muffin tins for easier toddler portions
- snack plate idea: pair with a few slices of fruit or cut veggies
- breakfast pairing: add alongside dry cereal or granola + berries
Equipment
To make these cottage cheese cheesecake cups, you’ll just need a few basics: a food processor or high-speed blender to blend the oat-date crust and whip the cottage cheese filling smooth, a silicone muffin pan or liners so the cups pop out easily, and your usual measuring cups, spoons, and a spatula. A small knife comes in handy for dicing up fruit toppings!
Storing Your Cottage Cheese Cheesecake Cups
Keep your cheesecake cups in an airtight container in the fridge for 3–4 days, they’ll stay creamy and fresh for quick grab-and-go snacks! If you want to make a bigger batch, just place them in a freezer-safe container, layer with parchment paper if stacking, and freeze for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge for a few hours or at room temperature for 15–20 minutes until soft enough for little hands.
Tiff's Dietitian Tip
Cottage cheese is loaded with protein and calcium! Two nutrients toddlers need daily to support growth, bone health, and fullness between meals. Blending it into recipes like this makes it creamy and mild, perfect for picky eaters who might not eat it plain.
This is NOT to say there's anything "wrong" with regular cheesecake (def no food shaming over here), but if you're wanting to share a no added sugar "treat" with your little one (especially under the age 2) these are perfect!
FAQ
Yes, you can swap the oat-date crust for crushed graham crackers mixed with a little melted butter or nut/seed butter for another crust option!
Use a thick dairy-free yogurt (like coconut or soy Greek-style yogurt) in place of the cottage cheese.
Yes, with modifications. Skip the sweetener to make no added sugar!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these no bake cottage cheese cheesecake cups:
Cottage Cheese Cheesecake Cups (no bake, easy healthy treat)
Equipment
- blender or food processor
Ingredients
For the Base:
- 1 cup rolled oats
- 1 cup Medjool dates pitted (about 8–10)
For the Filling:
- 1 ½ cup cottage cheese
- ¼ cup cream cheese softened
- 1 teaspoon vanilla extract
- 1-2 tablespoon maple syrup or honey optional for sweetness
- 1 tablespoon lemon juice optional for tartness
For the Topping:
- 1 cup strawberries finely diced (or chia jam, other fruit, or sprinkles of choice)
Instructions
- Blend oats and dates in a food processor until sticky (or can just mash and mix by hand if you want). Press evenly into silicone muffin liners (makes 12).
- Blend the cottage cheese, cream cheese, sweetener (if using), lemon juice (if using), and vanilla in a high-speed blender until smooth and creamy.
- Spoon filling over each crust.
- Add diced strawberries, chia jam, or your toddler’s favorite fruit (or even a new fruit!).
- Refrigerate 1–2 hours, or until set.
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