These Baked Raspberry Cottage Cheese Cups are one of those little recipes that feel like a secret you can't wait to share. The first time I made them, it was on a quiet morning when I wanted something comforting but still light and nourishing. I had cottage cheese in the fridge, a handful of raspberries, and just enough time to bake something warm while the house was still calm. One bite in, and I knew this recipe was a keeper.
Perfect for breakfast, brunch, or a wholesome dessert, these baked cottage cheese cups are lightly sweet, creamy, and bursting with tangy raspberry flavor. They feel indulgent but are packed with protein and simple ingredients, making them ideal for busy mornings, meal prep, or a guilt-free treat any time of year.
Why You'll Love Baked Raspberry Cottage Cheese Cups
- High-protein and satisfying thanks to cottage cheese and eggs
- Naturally sweetened with maple syrup or honey
- Quick and easy to make with just a blender and a few ingredients
- Perfect for meal prep - make once, enjoy all week
- Gluten-free adaptable with almond flour
- Delicious warm or chilled depending on your mood
Ingredients You'll Need
- 1 cup cottage cheese (full-fat or 2%) - full-fat gives the creamiest texture, but both work beautifully
- 2 eggs - helps the cups set and adds extra protein
- 2 tablespoon maple syrup or honey - adjust slightly to taste if you prefer sweeter
- 1 teaspoon vanilla extract - adds warmth and depth of flavor
- 2 tablespoon oat flour or almond flour - oat flour for mild flavor, almond flour for gluten-free option
- 1 pinch salt - just enough to balance the sweetness
- 0.75 cup raspberries (fresh or frozen) - fresh for brighter flavor, frozen for convenience
Step-by-Step Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease 4 ramekins with cooking spray or oil and place them on a baking tray.
- Blend the Batter
- Add cottage cheese, eggs, maple syrup or honey, vanilla extract, flour, and salt to a blender.
- Blend until completely smooth and creamy. Don't worry if it looks thin - it will set as it bakes.
- Fill the Ramekins
- Pour the blended batter evenly into the prepared ramekins.
- Fill each about ¾ full to allow room for slight rising.
- Add the Raspberries
- Gently press raspberries into the top of each ramekin.
- Spread them out so every bite gets a little burst of fruit.
- Bake Until Set
- Bake for 25-28 minutes, until the tops are lightly golden and the centers are just set.
- A slight jiggle in the center is okay - it firms up as it cools.
- Cool and Serve
- Let cool for 5-10 minutes before serving.
- Enjoy warm, or refrigerate for a chilled, cheesecake-like texture.
Serving and Storage Tips
These Baked Raspberry Cottage Cheese Cups are wonderfully versatile. Serve them warm with a drizzle of extra maple syrup, a dollop of Greek yogurt, or a dusting of powdered sugar for a brunch-worthy presentation. They also make a lovely light dessert paired with tea or coffee.
Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Enjoy straight from the fridge or reheat gently in the microwave for 15-20 seconds.
- These cups are not ideal for freezing, as the texture can change once thawed.
Helpful Notes
- For extra sweetness: add an additional teaspoon of maple syrup or honey.
- Dairy-free option: substitute cottage cheese with a thick dairy-free yogurt, though texture may vary.
- Flavor variations: try blueberries, chopped strawberries, or a swirl of raspberry jam on top.
- Texture tip: blending thoroughly is key for a smooth, custard-like finish.
Frequently Asked Questions
- Can I use frozen raspberries?
Yes! No need to thaw them first. Frozen raspberries will be softer after baking but still delicious. - Do these taste like cottage cheese?
Not at all. Blending removes the curds, leaving a smooth, mild flavor similar to cheesecake. - Can I make these ahead of time?
Absolutely. They're perfect for meal prep and taste great chilled the next day. - Can I bake this in a muffin tin instead?
Yes, just grease well and reduce baking time slightly. Check for doneness around 20-22 minutes. - Are these good for breakfast?
Yes! They're high in protein, lightly sweet, and very filling.
Final Thoughts
These Baked Raspberry Cottage Cheese Cups are proof that simple ingredients can create something truly special. I've tested them many times - tweaking sweetness, flour options, and bake time - and they never disappoint. They're gentle, comforting, and just sweet enough to feel like a treat without being heavy.
Whether you enjoy them warm from the oven or chilled straight from the fridge, these little cups are sure to become a favorite in your kitchen. If you try them, I'd love to hear how they turned out - don't forget to share and leave a comment!
Baked Raspberry Cottage Cheese Cups
Ingredients
- 1 cup cottage cheese full-fat or 2%
- 2 eggs
- 2 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoon oat flour or almond flour
- 1 pinch salt
- 0.75 cup raspberries fresh or frozen
Instructions
- Preheat oven to 350°F (175°C) and lightly grease 4 ramekins. Place on a baking tray.
- Add cottage cheese, eggs, maple syrup or honey, vanilla extract, flour, and salt to a blender. Blend until smooth.
- Pour the batter evenly into the prepared ramekins.
- Gently press raspberries into the top of each ramekin.
- Bake for 25-28 minutes, until lightly golden and just set in the center.
- Cool for 5-10 minutes before serving. Enjoy warm or chilled.
Notes
- Use fresh raspberries for a brighter, tangy flavor or frozen for convenience.
- Substitute almond flour for a gluten-free option with a slightly nutty taste.
- These cups store well in the refrigerator for up to 4 days.
- Best enjoyed warm or chilled; freezing is not recommended due to texture changes.
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