Lighter Cottage Cheese Vanilla Cheesecakes with Fresh Raspberry Sauce

These lighter cottage cheese vanilla cheesecakes loaded with fresh raspberry sauce are a healthier alternative for dessert.

Lighter Cottage Cheese Vanilla Cheesecakes with Fresh Raspberry Sauce

These cheesecakes really are as yummy as they look and I always find food tastes all the better when it is secretly good for you. Gluten free with absolutely no refined sugar, not to mention low in fat, these make the perfect midweek dessert that won’t break the diet bank.

My go-to, secret ingredients in most of my very low fat cheesecakes are either cottage cheese and Greek yoghurt. These individual vanilla cheesecakes have both.

Greek yoghurt provides a creamy, delicious alternative to mascarpone but is much better for you. I used it in my blueberry compote cheesecake with an amazing end result.

Lighter Individual Vanilla Cheesecakes with Raspberry Sauce

I used cottage cheese to make my upside down chocolate cheesecakes but it is not only desserts I use it for. Savoury dishes like my gluten free mini quiches and cottage cheese and red onion muffins are totally transformed into healthier alternatives by using it.

As in the case of these raspberry cheesecakes, cottage cheese is a great substitute for cream cheese. It provides all the creaminess you would expect from a cheesecake but with much less fat.

Apparently, some people are a little alarmed by the thought of cottage cheese’s texture. Don’t worry. Once it has been blitzed in the food processor or blender, you would never know it was cottage cheese.

These individual cheesecakes were topped by lashings of fresh raspberry sauce which totally complemented and completed the dessert.

Lighter Cottage Cheese Vanilla Cheesecakes with Fresh Raspberry Sauce
  • 1 egg
  • 150g (2/3 cup) cottage cheese (I used 4%)
  • 100g (3/8 cup) Greek Yoghurt (I used 2%)
  • 2 tablespoons agave syrup (or honey)
  • 10g (1 tablespoon) coconut sugar
  • 1 teaspoon vanilla sugar
  • 1 tablespoon corn flour
Raspberry Sauce:
  • 100g (1 cup) raspberries
  • 2 tablespoons honey
  • 1 tablespoon water if necessary
  1. Preheat the oven to 150°C (300ºF).
  2. Mix all of the cheesecake ingredients in a food processor until smooth. Pour into small silicon moulds (I find these are the easiest as the cheesecakes come out a lot simpler), cake cases or a prepared muffin tin until almost to the top.
  3. Bake for around 30-35 minutes, until the tops have set. Take out of the oven and allow to cool mpletely, then place in the freezer for about 30 minutes to harden.
  4. While the cheesecakes are baking, prepare the sauce. Heat the fruit, honey and water and leave to bubble for around 15-20 minutes until the mixture thickens. Remove from the heat and allow to cool completely. Pour over the set cheesecakes just before serving (if you do it any further in advance the sauce will make the cheesecakes a little mushy). Enjoy!


Lighter Cottage Cheese Vanilla Cheesecakes with Fresh Raspberry Sauce

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