Description

This Breakfast Cheesecake is a creamy, protein-packed start to your day featuring smooth cottage cheese blended with Greek yogurt and lightly sweetened with maple syrup. Baked to a perfect custard-like consistency and topped with fresh raspberries and extra yogurt, it offers a deliciously healthy twist on traditional cheesecake that’s quick to prepare and wonderfully satisfying.

Ingredients

Scale

Main Ingredients

1 cup cottage cheese
¼ cup nonfat plain Greek yogurt
2 tablespoons maple syrup
1 large egg
4 drops food-grade lemon oil or vanilla extract

Toppings

Raspberries
Additional Greek yogurt
Maple syrup

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
Blend Ingredients: In a blender, combine the cottage cheese, nonfat plain Greek yogurt, maple syrup, egg, and lemon oil or vanilla extract. Blend the mixture until it achieves a smooth and creamy consistency, ensuring the texture of the cheesecake will be silky.
Divide Batter: Pour and evenly divide the blended batter into two ramekins, preparing them for baking.
Bake: Place the ramekins in the oven and bake for 15 minutes or until the cheesecake is just firm in the center, indicating it is cooked through but still creamy.
Cool & Chill: Carefully remove the ramekins from the oven and allow them to cool to room temperature. Then refrigerate until the cheesecakes are fully chilled, firming up their texture for serving.
Serve with Toppings: Before serving, top each cheesecake with a spoonful of additional Greek yogurt, fresh raspberries, and a drizzle of maple syrup to add extra flavor and visual appeal.

Notes

Food-grade lemon oil can be substituted with vanilla extract based on preference.
Using nonfat Greek yogurt and cottage cheese makes this recipe lower in fat and calories.
Ensure the cheesecake is just firm in the center when baking to avoid overcooking and maintain a creamy texture.
This recipe serves two, perfect for a light breakfast or snack.
Can be prepared ahead of time and stored refrigerated for up to 2 days.