Crustless Blender Cheesecake With Quick Raspberry S

Name: Crustless Blender Cheesecake With Quick Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cheesecake:; 200 grams cottage cheese; 200 grams low-fat cottage cheese; 100 grams non-fat greek yogurt; 50 milliliters milk (I used a cashew-coconut blend); 1 tablespoon maple syrup; one ripe banana; 2 eggs; 3 spoonfuls cornstarch; a pinch salt; for the quick raspberry topping:; 50 grams raspberry jam (no sugar added); a splash orange juice

Servings: persons

for the cheesecake:
200 grams cottage cheese
200 grams low-fat cottage cheese
100 grams non-fat greek yogurt
50 milliliters milk (I used a cashew-coconut blend)
1 tablespoon maple syrup
one ripe banana
2 eggs
3 spoonfuls cornstarch
a pinch salt
for the quick raspberry topping:
50 grams raspberry jam (no sugar added)
a splash orange juice

1
["blend the cheesecake mixture.
2
preheat oven to 160 C.
3
grease a 20cm springform pan with coconut oil, then line the inside with parchment paper. if you're going for the sleek, bakery style look, cut a circle of parchment that's the same size of the inside of the pan. cut another piece of parchment long enough to line the sides of the pan. make sure all the pieces stick to the sides and bottom thanks to the coconut oil.", "to a high speed blender, add cottage cheese, greek yogurt, milk and maple syrup and blend until smooth. scrape the sides of the machine as needed.
4
blend in the banana, chopped into large pieces.
5
crack in the eggs and run the blender on high for about one minute, then sift in cornstarch, add salt and whizz one more time to combine.", "bake the cheesecake and allow it to cool.
6
pour the cheesecake mixture into prepared pan and bake for one hour.
7
when it's done allow the cake to cool down into the oven for about 20 minutes. this should prevent the top from cracking.
8
take it out and let cool completely before transferring the cake to the fridge for at least 4 hours, ideally overnight.", "prepare the quick raspberry sauce.
9
in a small bowl combine raspberry jam with enough orange juice to achieve a smooth and slightly runny but not liquid consistency.", "serve the cake.
10
top the cheesecake with the raspberry mixture and enjoy!"]

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: for the cheesecake:, 200 grams cottage cheese, 200 grams low-fat cottage cheese, 100 grams non-fat greek yogurt, and more.

Yes, Crustless Blender Cheesecake With Quick Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crustless Blender Cheesecake With Quick Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions