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Mini Cottage Cheese Cake with Chestnuts

This mini cottage cheese cake with chestnuts is a nourishing, high-protein bake that’s both satisfying and naturally sweet. Thanks to the combination of cottage cheese, oats and chestnuts, it’s rich in protein and fibre, making it a filling yet wholesome option at any time of day. Enjoy it warm as a light pudding with custard or Greek yoghurt, or serve it cold with a cup of tea or coffee for breakfast or afternoon tea. The recipe is also easy to adapt - simply use gluten-free oats for a gluten-free version.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g cottage cheese
  • 1 medium egg
  • 2 Tbsp honey maple syrup or date syrup
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tsp vanilla extract
  • ½ cup rolled oats
  • ½ cup chopped cooked chestnuts

Method
 

  1. Preheat the oven to 180°C (or preheat an air fryer to the same temperature). Lightly grease a small oven-proof dish.
  2. Place the cottage cheese in a bowl. Add the egg, sweetener, vanilla extract and half of the cinnamon, then mix until smooth and well combined.
  3. Stir in the rolled oats, mixed spice and chopped chestnuts until evenly distributed.
  4. Transfer the mixture to the prepared dish and smooth the surface.
  5. Bake for about 15 minutes, until just set and lightly golden on top.
  6. Allow to cool slightly before serving.
  7. Serve warm or at room temperature, drizzled with extra honey or syrup if desired. A spoonful of Greek yoghurt or custard also works beautifully.