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Individual Upside Down Cottage Cheese Chocolate Cheesecakes


  • 25g hazelnuts
  • 4-5 cookies (or any other small cookies/biscuits)
  • 1 egg
  • 200g cottage cheese
  • 100g icing (confectioners' sugar)
  • 25g cocoa
  • 1 tablespoon flour
  • 1 teaspoon vanilla sugar (or extract)
  • 3 tablespoons brewed fresh coffee (cooled)


  • Pre-heat oven to 150°C (300°F).
  • Blitz the nuts and cookies in a food processor until they resemble fine crumbs. Set aside.
  • Rinse the processor and then add the cottage cheese, icing sugar, cocoa, flour, vanilla sugar, egg and fresh coffee and mix until combined.
  • Prepare a muffin tray with paper cases or use silicone moulds (I used the latter - much easier to remove the cheesecakes) and place around one or two teaspoons of cookie/nut mixture in the bottom (you will probably have some left over, so pop it in an airtight container and use next time you make the cheesecakes, or on top of ice-cream).
  • Pour the cheesecake batter over the top and pop into the fridge for a bit. Enjoy!