High Protein Cottage Cheese Cheesecakes with Oreo and Raspberry Topping Recipe

Introduction

These High Protein Cottage Cheese Cheesecakes are a delicious and healthy twist on a classic dessert. Packed with protein and topped with crunchy Oreos and fresh raspberries, they make a perfect treat for any occasion.

Ingredients

• 1 lb (450 g) cottage cheese, dry curd (drained if necessary)
• 2 large eggs
• 1/2 cup (100 g) erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 cup (240 g) Greek yogurt
• 1/4 cup (50 g) cream
• 3 tbsp (33 g) all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 8 thin Oreo cookies (for topping)
• 3/4 cup (100 g) raspberries (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and prepare 4-6 small baking dishes or ramekins.
2. Step 2: Using a blender, hand blender, or food processor, combine the cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, cream, flour, and salt. Blend until completely smooth.
3. Step 3: Evenly pour the mixture into the prepared baking dishes, filling each about 3/4 full to leave room for toppings.
4. Step 4: Top each cheesecake with crunched Oreo cookies and a few raspberries.
5. Step 5: Place the baking dishes on a baking tray and bake for 20–25 minutes or until the centers are set but still slightly jiggly. The tops should be lightly golden.
6. Step 6: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to firm up. Enjoy warm or chilled.

Tips & Variations

• For a lower-carb version, substitute regular Oreos with a keto-friendly cookie or omit the topping entirely.
• You can replace erythritol with honey or maple syrup, adjusting quantity to taste.
• Adding a teaspoon of lemon zest brightens the flavor and complements the raspberries.
• Use full-fat Greek yogurt and cream for a richer texture, or low-fat options for a lighter dessert.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or gently warmed in the microwave for 20-30 seconds. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cottage cheese instead of dry curd?

Yes, but make sure to drain any excess liquid before blending to avoid a runny batter and ensure a firm cheesecake.

Is it necessary to refrigerate the cheesecakes before serving?

Refrigerating helps the cheesecakes set firmly, but they are also enjoyable warm or at room temperature if you prefer a softer texture.

High Protein Cottage Cheese Cheesecakes with Oreo and Raspberry Topping Recipe

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★★★★★

5 from 68 reviews

Delicious high-protein cottage cheese cheesecakes that are smooth, creamy, and lightly sweetened. These individual cheesecakes are topped with crunchy Oreo cookies and fresh raspberries, making a perfect low-sugar dessert option rich in protein and flavor.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4–6 individual cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450 g) cottage cheese, dry curd (drained if necessary)
• 2 large eggs
• 1/2 cup (100 g) erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 cup (240 g) Greek yogurt
• 1/4 cup (50 g) cream
• 3 tbsp (33 g) all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder

Toppings

• 8 thin Oreo cookies (for topping)
• 3/4 cup (100 g) raspberries (for topping)

Instructions

1. Preheat oven and prepare dishes: Preheat your oven to 350°F (180°C) and prepare 4-6 small baking dishes or ramekins by lightly greasing them or lining if preferred.
2. Blend cheesecake mixture: Using a blender, hand blender, or food processor, combine the cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, heavy cream, all-purpose flour, baking powder, and salt. Blend until the mixture is completely smooth and creamy, ensuring a silky texture for the cheesecake.
3. Fill the baking dishes: Evenly pour the blended cheesecake mixture into the prepared baking dishes, filling each about 3/4 full. This leaves enough space for the toppings to be added without overflow.
4. Add toppings: Gently top each cheesecake with crunched Oreo cookies and a few fresh raspberries, adding texture and a balance of sweet and tart flavors.
5. Bake the cheesecakes: Place the baking dishes on a baking tray and bake in the preheated oven for 20–25 minutes, or until the centers are set but still slightly jiggly. The tops should turn lightly golden but not browned.
6. Cool and chill: Allow the cheesecakes to cool to room temperature once baked. Then refrigerate for at least 2 hours to let them firm up fully for the best texture. These cheesecakes can also be enjoyed warm or at room temperature.

Notes

• You can substitute erythritol with any other preferred sweetener like stevia or monk fruit based on your taste and dietary requirements.
• If you want a gluten-free version, replace all-purpose flour with almond flour or a gluten-free flour blend.
• Make sure to drain the cottage cheese well if it’s watery to avoid a soggy texture.
• For extra smoothness, consider blending the cottage cheese first alone before adding other ingredients.
• Use fresh raspberries for the best flavor contrast; frozen can be used but may release more moisture.
• These cheesecakes are excellent for meal prep and can be stored in the fridge for up to 3 days.

Keywords: high protein cheesecake, cottage cheese dessert, low sugar cheesecake, healthy cheesecake, keto-friendly cheesecake, individual cheesecakes, berry topped cheesecake