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Lighter Cottage Cheese Vanilla Cheesecakes with Fresh Raspberry Sauce

Ingredients

Cheesecake:

  • 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

Instructions

  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!