Description
This creamy and protein-packed breakfast cheesecake is a healthy twist on a classic dessert. With a base of cottage cheese and Greek yogurt, it’s topped with fresh raspberries, maple syrup, and a dollop of yogurt for a satisfying and wholesome start to your day.
Ingredients
Scale
For the Cheesecake:
- 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
For the Toppings:
- Fresh raspberries
- Additional Greek yogurt
- Maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or ramekin.
- In a blender or food processor, combine the cottage cheese, Greek yogurt, maple syrup, egg, and lemon oil (or vanilla extract). Blend until smooth and creamy.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the cheesecake is set and a toothpick inserted comes out clean. The center should still have a slight jiggle.
- Remove from the oven and let it cool for 10-15 minutes before serving.
- Top with fresh raspberries, a dollop of Greek yogurt, and a drizzle of maple syrup.
- Serve and enjoy your delicious breakfast cheesecake!
Notes
- You can make this cheesecake ahead of time and refrigerate it for up to 2 days.
- For a dairy-free version, you can substitute the cottage cheese and Greek yogurt with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American