No-Bake Raspberry Cottage Cheese Cheesecakes

Looking for a healthy, easy dessert to satisfy your sweet tooth? These no-bake raspberry cottage cheese cheesecakes are a healthy frozen dessert made with sweetened, blended cottage cheese on top of a graham cracker crust.

And the best part? They are SO easy to make! If you have a blender or food processor, you can make this recipe in no time!

Make these cottage cheese cheesecakes in individual muffin tins for easy single-serve desserts that you can store in your freezer!

Does Cottage Cheese Cheesecake Taste Like Cheesecake?

While these cottage cheese cheesecake cakes are a great frozen dessert substitute for cheesecakes, they do taste different from cheesecakes. Not different in a bad way, but just in that they are two completely different ingredients. Naturally, each one will have its own taste. Raspberry cottage cheese cheesecakes are very mild in flavor.

I will say if you don’t love cottage cheese (some people have texture aversions to cottage cheese) then you have to retry it blended! Trust me, it’s totally different.

Is Cottage Cheese Good for You?

I like to start every health claim off with the statement that I am not a nutritionist, but I am someone who is generally interested in ingredients and learning about healthy food.

While healthiness depends on the individual, in general, cottage cheese is a healthy food. According to the Cleveland Clinic, cottage cheese has been shown to aid in weight loss, support bone health (lots of calcium and PROTEIN), and are chock-full of probiotics.

How to Make No-Bake Raspberry Cottage Cheese Cheesecakes

Ready to make the best & easiest. healthy no-bake dessert of your life?!

Trust me it is so easy to make these, you will be making them all the time! If you own a blender or a food processor, that will do most of the work for you!

Prep the Cottage Cheese Cheesecakes Cups

• Line a muffin tin with liners.
• Add graham crackers and melted butter to a food processor or blender. Pulse the mixture until combined.
• Evenly distribute the graham crackers between the 12 cups. Press the butter and graham cracker mixture down to form a hard surface.

Make the Cottage Cheese Cheesecake Mixture

• Add the cottage cheese, honey, and a pinch of salt to the blender, then blend the ingredients until they are smooth and have no lumps.
• Stir in the zest of one lemon into the cottage cheese mixture.
• Pour the blended mixture evenly into the 12 cups.

Make Them Pretty

• Dollop a little bit of raspberry jam on top of each of the cups. Using a knife, lightly swirl the raspberry jam into the cottage cheese mixture (make sure not to stick the knife in too deep, as this can disrupt the crust.

Let them Set (AKA the Most Difficult Part)

Make sure to let the cottage cheese cheesecake set completely prior to attempting to eat them.

• Place the muffin tray on a flat (at least mostly flat) surface in your freezer for 2 hrs to harden up the no-bake desserts.
• When you are ready to eat, remove the cups from the freezer for 10-15 minutes prior to eating.
• Store the remaining cups in a sealed container in your freezer for up to 1 month.

The Ingredients

This recipe only takes a few simple ingredients to whip up into a delicious, healthy no-bake dessert recipe! Check out the ingredients below for ingredients to make the BEST cottage cheese cheesecakes.

• Graham crackers
  • Is it even a cheesecake cup without a graham cracker crust? We will use a blender or food processor to make our own graham cracker crumbs for the crust.
• Melted butter
  • Melted butter simply helps to bind the graham cracker crust together. You can also substitute the butter with melted coconut oil.
• Cottage cheese
  • We will blend the cottage cheese together to create a pourable, whipped cottage cheese base for the cups.
• Honey
  • Honey is my natural sweetener of choice since it adds much less flavor than something like maple syrup. However, feel free to swap the honey out with any sweetener you choose.
• Raspberry Jam
  • Raspberry jam pairs so well with these cottage cheese cheesecakes. But use whatever type of jam or topping you prefer. Blueberry jam, strawberry jam, or even a swirl of Nutella are all lovely options.
• Zest of one lemon
  • Adding in the zest of a lemon is a great way to make these raspberry cottage cheesecakes pop! You can make these without the lemon zest, but it is highly encouraged if you have own on hand. If you don’t you can omit it from the recipe or swap out the lemon zest for the zest of a citrus fruit you do have on hand like an orange, a lime, or even a clementine. A little bit of citrus can go a long way!
• Pinch of salt
  • Optional, but I like to add a pinch of salt in the batter to make the dessert more flavorful. You only need a tiny bit of salt to make an impact.

Storing & Freezing Instructions For No-Bake Raspberry Cottage Cheese Cheesecakes

Since this recipe’s base is whipped cottage cheese, you will want to set and keep these raspberry cottage cheese cheesecakes in the freezer to avoid a big mess! Cottage cheese needs to be frozen to stay in its form.

What you’ll want to do, is first freeze the tray until all of the cottage cheese cheesecakes are completely set (about 2 hours). Then, remove your cups from the muffin tin and place them in a sealed container in the freezer for up to 1 month.

When you are ready to enjoy a cheesecake cup, simply remove the cup(s) from the freezer and let them thaw for 10-15 minutes before enjoying! For a cleaner presentation, I like to remove the muffin liners before serving.

You Might Also Enjoy

If you like this recipe, you’ll want to check out some more of our best healthy-ish dessert / sweet snack recipes that satisfy your sweet tooth.

• The Best Frozen Banana Bites Recipe (Better than Tru Fru)
• No-Bake Oatmeal Energy Balls
• Copycat Brazilian Steakhouse Baked Pineapple