Combine the cottage cheese, yogurt, egg, protein powder, vanilla, and salt in a blender or food processor. Blend on high speed for 60-90 seconds, scraping down the sides halfway through, until the mixture is completely smooth and creamy with no lumps. This ensures a silky texture rather than a grainy one, which is crucial for a proper cheesecake consistency.

Pour the blended cheesecake mixture from Step 1 into a microwave-safe bowl or ramekin. I like to choose a bowl that's about 8-10 ounces to give the cheesecake room to expand slightly during cooking. Top generously with your chosen toppings—fresh berries, granola, nuts, or chocolate chips all work beautifully.

For microwave: Microwave on 50% power for 3-4 minutes, checking at the 2-minute mark until the cheesecake is set but still slightly jiggly in the very center. For oven: Pour into a small oven-safe ramekin and bake at 325°F for 12-15 minutes until just set. Alternatively, you can skip cooking entirely and simply refrigerate for 2 hours or freeze for 30 minutes for a no-bake mousse-like texture—I personally prefer the frozen version for a creamier, gelato-like consistency.