High Protein Raspberry Cheesecake Bake

This raspberry cheesecake bake is the perfect high-protein treat that doubles as breakfast or dessert. It’s creamy, tangy, and naturally sweet—thanks to wholesome ingredients like Greek yogurt, cottage cheese, and coconut sugar. Finished with a golden oat crumble and bright raspberry compote, it satisfies your cravings without the crash.

Why You’ll Love This Recipe:

• Protein-Packed: Cottage cheese + Greek yogurt = creamy texture with serious muscle fuel.

• Naturally Sweetened: Coconut sugar keeps it gently sweet without spiking your blood sugar.

• Perfectly Balanced: Tart raspberries, creamy filling, and a crunchy oat topping = dessert or breakfast win.

• Easy to Make: Toss it in the oven and let the magic happen—no complicated steps.

Ingredients

Filling:

• ½ cup cottage cheese

• ¼ cup Greek yogurt

• 2 eggs

• ¼ cup coconut sugar

• ½ cup flour (sub gluten-free if needed)

• ½ cup frozen raspberries

Crumble Topping:

• ½ cup rolled oats

• 1 tbsp flour

• 1 scoop protein powder (vanilla or unflavored)

• 1 tbsp coconut sugar

• 3 tbsp cold butter

• 1 tsp vanilla extract

Toppings:

• Greek yogurt

• Raspberry compote (just mash fresh or frozen raspberries with a touch of sweetener)

Instructions

1. Preheat oven to 375°F (190°C).

2. Make the Filling: In a large bowl, mix together cottage cheese, Greek yogurt, eggs, coconut sugar, flour, and frozen raspberries until well combined.

3. Make the Crumble: In a separate bowl, combine oats, flour, protein powder, and coconut sugar. Add cold butter and vanilla. Use a fork or your fingers to mix until crumbly.

4. Assemble: Pour the cheesecake mixture into a greased or parchment-lined baking dish. Top evenly with the crumble mixture.

5. Bake for 40–50 minutes, until golden on top and slightly firm in the center.

6. Serve warm or chilled, topped with a dollop of Greek yogurt and raspberry compote.

Helpful Tips

• Texture Tip: Blend the cottage cheese beforehand if you want a smoother consistency.

• Storage: Keeps well in the fridge for up to 4 days. Reheat in the microwave or oven.

• Customize It: Add lemon zest, swap in blueberries, or use maple syrup instead of coconut sugar if preferred.