Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Cottage Cheese Cheesecake (High Protein) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 30 reviews

  • Author: Ava
  • Total Time: 6 hours 10 minutes (including chilling time)
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Raspberry Cottage Cheese Cheesecake is a high-protein, low-carb dessert that combines creamy cottage cheese and Greek yogurt with fresh raspberries, almond flour, and honey for natural sweetness. It’s an easy-to-make, gluten-free cheesecake baked in a springform pan, perfect for a nutritious and satisfying treat that sets overnight for the ideal texture.

Ingredients

Main Ingredients

  • 1 1/4 cups cottage cheese
  • 3/4 cup unsweetened Greek or skyr yogurt
  • 3/4 cup fresh raspberries
  • 2 large eggs
  • 1/3 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/3 cup honey

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
  2. Blend Ingredients: Add cottage cheese, Greek yogurt, fresh raspberries, eggs, almond flour, vanilla extract, and honey to a food processor. Blend everything until the batter becomes smooth and creamy.
  3. Prepare Pan: Pour the smooth batter into a 6-inch springform pan that has been lined with parchment paper. Cover the top of the pan with foil to prevent over-browning.
  4. Bake the Cheesecake: Place the pan in the oven and bake for 50 minutes to 1 hour. Remove the foil after 20 minutes of baking. The cheesecake is done when the edges appear browned and the center is no longer gooey, though it may still jiggle slightly when moved.
  5. Cool and Set: Let the cheesecake cool in the pan for 20 minutes at room temperature. Then carefully remove it from the pan, leaving it on the parchment paper, and transfer it to a plate. Refrigerate the cheesecake for at least 5 hours, preferably overnight, to allow it to fully set.
  6. Serve: Add your choice of toppings if desired, slice into servings, and enjoy this high-protein cheesecake.

Notes

  • Using almond flour keeps this cheesecake gluten-free and adds a subtle nutty flavor.
  • For best texture, refrigerate overnight to ensure firmness and flavor development.
  • Fresh raspberries add natural sweetness and tartness; frozen can be used but ensure they are thawed and drained.
  • You can substitute honey with maple syrup or a low-calorie sweetener if preferred.
  • Use a springform pan for easy removal without damaging the delicate cheesecake.
  • The cake will be slightly jiggly when done baking—that’s normal, as it firms up while cooling and chilling.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes to 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-cottage-cheese-cheesecake-high-protein-recipe/