I mix 400g of cottage cheese with vanilla pudding and shape the cupcakes in 5 minutes. You can find the recipe in the comments. I've sent it to everyone who thanked me.

Ouadie Rhabbouron

5-Minute Prep Cheesecake Muffins (No Flour)

A clever, quick recipe using cottage cheese and pudding mix for a light, creamy, and protein-packed dessert. They taste like a cross between a cheesecake and a soufflé.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins + cooling
Yield: Approx. 10-12 standard muffins

Ingredients

  • 400 g cottage cheese (preferably smooth/ground, semi-skimmed)

  • 1 packet (approx. 40g) sugar-free vanilla pudding powder (not cooked pudding)

  • 3 large eggs, separated

  • 80 g granulated sugar

  • 1 tsp vanilla sugar (or 1 tsp vanilla extract)

  • A pinch of salt

  • Optional:

    • Zest of 1 lemon

    • 2-3 tbsp 18% cream (for a creamier texture)

  • Icing sugar (powdered sugar), for dusting

Instructions

  1. Preheat & Prep: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease the wells thoroughly.

  2. Beat Egg Whites: In a very clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.

  3. Mix Yolks & Sugar: In a large bowl, beat the egg yolks with the granulated sugar and vanilla sugar until the mixture is pale and frothy.

  4. Create Cheese Base: Add the cottage cheese and the dry vanilla pudding powder to the yolk mixture. If using, add lemon zest or cream. Blend with a mixer or immersion blender until completely smooth and lump-free.

  5. Fold in Egg Whites: Using a spatula, gently fold the beaten egg whites into the cheese mixture in two or three additions. Be careful not to deflate the foam; mix until just combined with no white streaks.

  6. Bake: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 25-30 minutes, or until the muffins are puffed, set, and have a light golden brown top.

    • ❗ Crucial: Do not open the oven door during the first 20 minutes of baking, as this can cause them to collapse.

  7. Cool & Serve: Let the muffins cool in the turned-off oven with the door slightly ajar for 10 minutes, then transfer to a wire rack to cool completely. They will deflate slightly as they cool—this is normal. Dust generously with icing sugar before serving.

Success Tips & Notes

  • Pudding Powder is Key: Ensure you use instant pudding powder mix, not cooked pudding or custard powder meant for stovetop preparation. This acts as a stabilizer and thickener.

  • Cottage Cheese Texture: For the smoothest result, use "smooth" or "ground" cottage cheese, or blend regular cottage cheese until completely smooth before starting.

  • Avoid Collapsing: The beaten egg whites give these muffins their lift. Gentle folding and not opening the oven are essential to prevent them from falling.

  • Serving: They are delicious slightly warm, but the texture sets perfectly once cooled. Store covered in the refrigerator for up to 3 days.

  • Flavor Variations: Replace vanilla pudding with chocolate or caramel pudding powder for a different flavor.

Enjoy these light, delicious, and surprisingly simple treats

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