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
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1 cup cottage cheese (4% preferred, 2% works)
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2 large eggs
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2 tbsp maple syrup or honey
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1 tsp vanilla extract
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2 tbsp oat flour or almond flour
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1 pinch salt
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3/4 cup raspberries (fresh or frozen, do not thaw)
Instructions
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Preheat the Oven
Preheat oven to 350°F (175°C). Lightly grease four 6–8 oz ramekins and place them on a baking tray. -
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. -
Fill the Ramekins
Pour the batter evenly into the prepared ramekins, filling each about ¾ full. -
Add the Raspberries
Gently press raspberries into the surface of each cup, distributing evenly. -
Bake
Bake for 25–28 minutes, until edges are lightly golden and centers are just set with a slight jiggle. -
Cool & Serve
Remove from oven and let cool for 5–10 minutes. Serve warm or chill for a firmer, cheesecake-like texture.
Notes
- Full-fat cottage cheese yields the creamiest texture.
- Do not overbake; slight jiggle in the center ensures a custardy finish.
- These cups firm up further after chilling.
- 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
