High-Protein Baked Raspberry Cottage Cheese Cups (Easy & Gluten-Free)

If you had told me five years ago that I would be blending cottage cheese to make a dessert that rivals New York cheesecake, I wouldn’t have believed you. But the viral “whipped cottage cheese” trend has completely changed the game for high-protein breakfasts and snacks. These Baked Raspberry Cottage Cheese Cups are the ultimate proof that healthy food doesn’t have to taste like “diet food.”

By blending the cottage cheese, we eliminate the curds entirely, creating a silky, custard-like texture that acts as a perfect vessel for tart, juicy raspberries. Whether you are meal-prepping for a busy work week or looking for a post-workout snack that actually tastes indulgent, this recipe is a lifesaver. It is gluten-free, protein-packed, and comes together in a blender in less than five minutes. Let’s ditch the protein powder for a moment and bake something real.

Ingredients List

The beauty of this recipe lies in its simplicity. You likely have most of these staples in your kitchen right now.

this now & bake later ❤️

Timing

This recipe fits perfectly into a morning routine or a quick evening prep session.

• Prep Time: 5 minutes
• Cook Time: 25–28 minutes
• Cooling Time: 10 minutes
• Total Time: ~40 minutes (That’s faster than waiting for a grocery delivery!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Take four ramekins (standard 6-8 oz size) and lightly grease them with cooking spray or a brush of coconut oil. This ensures your cups slide out easily or can be eaten directly from the dish without sticking.

Step 2: The “Whip” Phase

Add the 1 cup of cottage cheese, 2 eggs, 2 tablespoons of maple syrup (or honey), 1 teaspoon of vanilla extract, 2 tablespoons of your chosen flour, and a pinch of salt into a blender or food processor. Blend on high until the mixture is completely smooth and creamy.

• Tip: Don’t rush this step! You want to obliterate all the curds. Stop and scrape down the sides of the blender once to ensure no lumps are hiding at the bottom.

Step 3: Fill the Ramekins

Pour the blended batter evenly into your four prepared ramekins. They should be about 3/4 full, as the mixture will puff up slightly like a soufflé while baking. Place the ramekins on a baking tray to make them easier to move in and out of the oven.

Step 4: Add the Fruit

Gently press the raspberries into the top of each filled ramekin. If you are using frozen berries, do not thaw them first, as this will bleed excess water into the batter.

• Tip: Distribute the berries evenly so every bite has a pop of tartness. If you have extra berries, save them for garnishing after baking.

Step 5: Bake to Perfection

Place the baking tray in the center of the oven. Bake for 25–28 minutes. You are looking for the edges to be golden brown and the center to be just set—it should still have a very slight jiggle when you gently shake the tray, similar to a cheesecake.

• Tip: Overbaking can cause the egg protein to tighten too much, leading to a rubbery texture. Pull them out as soon as the center looks set.

Step 6: The Cooling Phase

Remove the ramekins from the oven. You might notice them “deflate” slightly as they cool—this is completely normal for egg-based custards. Let them cool on the counter for 5–10 minutes. You can serve them warm, or place them in the fridge to chill completely for a denser, cheesecake-like texture.

Nutritional Information

These cups are a nutritional powerhouse, offering a high-protein punch without the refined sugar crash. Here is an estimation per serving (1 ramekin):

• Calories: ~140 kcal
• Protein: 12 g
• Carbohydrates: 14 g (Sugar: 9 g from fruit and maple syrup)
• Fat: 5 g
• Calcium: 10% of Daily Value
• Fiber: 2 g (if using raspberries and almond flour)

Note: Nutrition will vary slightly depending on the fat percentage of your cottage cheese and the type of flour used.

Healthier Alternatives

This recipe is already quite healthy, but here are some ways to adapt it to specific dietary needs:

• Go Keto/Low-Carb: Swap the maple syrup for a sugar-free liquid sweetener (like liquid monk fruit or allulose) and strictly use fine almond flour. This drops the net carbs significantly.
• Boost the Fiber: Use oat flour and mix in a teaspoon of chia seeds. The chia seeds will gel with the liquid and add omega-3s without altering the flavor.
• Lactose-Free: Simply swap standard cottage cheese for a lactose-free variety (like Green Valley or Lactaid). The texture and baking properties remain identical.
• Lower Fat: Use egg whites instead of whole eggs (1 whole egg = 2 whites) and fat-free cottage cheese. Note: This will make the texture less creamy and more airy.

Serving Suggestions

While delicious on their own, you can elevate these cups for a brunch spread or dessert:

• The “Cheesecake” Vibe: Chill the cups in the fridge for at least 2 hours. Top with a dollop of Greek yogurt or coconut whipped cream and a sprinkle of graham cracker crumbs.
• Zesty Freshness: Grate fresh lemon zest over the top right before serving. The citrus oils pair beautifully with the vanilla and raspberries.
• Nutty Crunch: Drizzle with a teaspoon of warm almond butter or sprinkle with sliced almonds for added texture and healthy fats.

Common Mistakes to Avoid

To ensure your Baked Raspberry Cottage Cheese Cups turn out perfect every time, watch out for these pitfalls:

• Under-blending: If you don’t blend long enough, you’ll end up with a grainy texture rather than a smooth cheesecake consistency. Solution: Blend for at least 30-45 seconds longer than you think you need to.
• Using Thawed Berries: Thawed frozen berries release too much liquid, which can make the custard watery and prevent it from setting. Solution: Use frozen berries straight from the freezer.
• Opening the Oven Door: Constantly checking on custards releases heat and can cause them to sink unevenly. Solution: Use the oven light and only open the door at the 25-minute mark to check for doneness.

Storing Tips

These cups are excellent for meal prep.

• Refrigerator: Store cooled cups in their ramekins (covered with plastic wrap or beeswax wrap) or transfer to an airtight container. They stay fresh for 3-4 days.
• Freezer: These can be frozen, though the texture may change slightly upon thawing. Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight.
• Reheat: If you prefer them warm, microwave on high for 20-30 seconds. This revives the “soufflé” texture slightly.

Conclusion

These Baked Raspberry Cottage Cheese Cups are a testament to the versatility of simple, wholesome ingredients. They manage to bridge the gap between a nutritious breakfast and a satisfying dessert, all while being incredibly easy to make. The creamy texture, bright pops of raspberry, and high protein content make them a recipe you will want to keep on rotation.

Try it out and let us know in the comments how it turned out for you! Did you stick to raspberries or try blueberries? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different type of fruit?

Absolutely. Blueberries, diced strawberries, or even diced peaches work wonderfully. Just ensure the fruit pieces are small so they don’t weigh down the batter too much. Avoid fruits with very high water content, like melon.

Q2. Can I make this in a muffin tin instead of ramekins?

Yes, you can! Line a muffin tin with silicone liners (paper liners tend to stick to this batter). The baking time may be slightly shorter, around 20–25 minutes, since muffin wells are usually smaller than ramekins.

Q3. Why did my cups deflate after taking them out of the oven?

This is normal physics! Because the recipe relies on eggs for structure (similar to a soufflé), hot air expands the batter while baking. As it cools, the air contracts. They will still taste delicious and creamy, even if they aren’t as puffy as they were in the oven.

Q4. Can I use Greek yogurt instead of cottage cheese?

While you can, the texture will be more tart and slightly denser. Cottage cheese is lower in moisture than some yogurts and higher in casein protein, which helps it set better when baked. If using yogurt, you may need to add an extra tablespoon of flour.

High-Protein Baked Raspberry Cottage Cheese Cups (Easy & Gluten-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 33 minutes
• Yield: 4 cottage cheese cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These High-Protein Baked Raspberry Cottage Cheese Cups are proof that healthy desserts can be just as indulgent as classic cheesecake. Made with blended cottage cheese for a smooth, custard-like texture, these gluten-free cups are lightly sweetened, naturally high in protein, and bursting with juicy raspberries. Perfect for meal prep, post-workout snacks, or a wholesome breakfast, they come together in minutes using a blender and simple pantry staples.

---

Ingredients

• 1 cup cottage cheese (4% preferred, 2% works)

• 2 large eggs

• 2 tbsp maple syrup or honey

• 1 tsp vanilla extract

• 2 tbsp oat flour or almond flour

• 1 pinch salt

• 3/4 cup raspberries (fresh or frozen, do not thaw)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Lightly grease four 6–8 oz ramekins and place them on a baking tray.

2. Blend the Batter
   Add cottage cheese, eggs, sweetener, vanilla, flour, and salt to a blender. Blend until completely smooth and creamy, scraping down the sides if needed.

3. Fill the Ramekins
   Pour the batter evenly into the prepared ramekins, filling each about ¾ full.

4. Add the Raspberries
   Gently press raspberries into the surface of each cup, distributing evenly.

5. Bake
   Bake for 25–28 minutes, until edges are lightly golden and centers are just set with a slight jiggle.

6. Cool & Serve
   Remove from oven and let cool for 5–10 minutes. Serve warm or chill for a firmer, cheesecake-like texture.

Notes

1. Full-fat cottage cheese yields the creamiest texture.
2. Do not overbake; slight jiggle in the center ensures a custardy finish.
3. These cups firm up further after chilling.
4. Store refrigerated for up to 4 days.

• Prep Time: 5 minutes
• Cook Time: 28 minutes
• Category: Breakfast / Snack / Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 ramekin
• Calories: 140 kcal
• Sugar: 9 g
• Sodium: 180 mg
• Fat: 5 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 95 mg