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Cottage Cheese Raspberry Cheesecake Cups - Creamy, Light, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cottage cheese (full-fat or 2%) – 2 cups, well-drained for best texture
  • Greek yogurt – 1/2 cup, plain
  • Honey or maple syrup – 1/4 to 1/3 cup, to taste
  • Lemon juice – 1 tablespoon, fresh
  • Vanilla extract – 1 teaspoon
  • Raspberries – 1 1/2 cups, fresh or frozen (thawed and drained)
  • Chia seeds or cornstarch – 1 teaspoon (optional, for thicker raspberry swirl)
  • Graham cracker crumbs – 3/4 cup
  • Almond flour – 1/4 cup (or use more graham crumbs)
  • Butter – 3 tablespoons, melted
  • Brown sugar – 1 tablespoon (optional, for crust)
  • Salt – Pinch
  • Fresh mint – For garnish (optional)
  • Equipment – Blender or food processor, mixing bowls, silicone or paper-lined muffin pan, spoon, spatula

Method
 

  1. Prep the pan. Line a 12-cup muffin tin with paper liners or use a silicone mold. This makes unmolding clean and easy.
  2. Make the crust. In a bowl, mix graham crumbs, almond flour, melted butter, brown sugar, and a pinch of salt. It should feel like damp sand and clump when pressed.
  3. Press and chill. Divide the crust among the cups (about 1 tablespoon each). Press firmly with the back of a spoon. Chill in the fridge while you blend the filling.
  4. Blend the cottage cheese base. Add cottage cheese, Greek yogurt, honey or maple, lemon juice, and vanilla to a blender. Blend on high until completely smooth, 1–2 minutes. Stop and scrape the sides as needed. Taste and adjust sweetness.
  5. Make the raspberry swirl. Lightly mash raspberries with a fork. If you want them thicker, stir in chia seeds and rest 5–10 minutes, or simmer with a pinch of cornstarch for 1 minute and cool.
  6. Assemble the cups. Spoon cottage cheese filling over the chilled crusts, leaving a little headroom. Add 1–2 teaspoons of raspberry mixture on top. Use a toothpick to swirl gently for a marbled look.
  7. Chill to set. Cover and refrigerate for at least 3 hours, preferably 4–6, until firm and sliceable with a spoon. Overnight is even better.
  8. Garnish and serve. Top with extra raspberries or a small mint leaf. Serve chilled straight from the cups.