Baked Raspberry Cottage Cheese Cups: 7 Dreamy Reasons This Protein Breakfast Feels Like Dessert

These Baked Raspberry Cottage Cheese Cups are proof that breakfast can be both nourishing and indulgent. Warm, soft, and lightly sweet, they bake up into little cups that taste remarkably like mini cheesecakes — without the heaviness.

Made with simple ingredients like cottage cheese, eggs, and raspberries, this recipe is high in protein, naturally sweetened, and easy enough for weekday mornings. Whether you’re meal-prepping for the week or treating yourself to a slow morning, these cups deliver comfort in every bite.

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Overview of Recipe Content

What Are Baked Raspberry Cottage Cheese Cups?

They’re individual baked breakfast cups made by blending cottage cheese with eggs and a touch of sweetener, then baking with raspberries until softly set — creamy, custard-like, and irresistible.

Why You’ll Love This Recipe

• High-protein and filling
• Naturally sweetened
• Gluten-free option
• Perfect for meal prep
• Kid-friendly
• Tastes like cheesecake

What Do They Taste Like?

Creamy and lightly tangy with bursts of juicy raspberry — soft, warm, and dessert-like without being overly sweet.

Nutritional & Lifestyle Notes

• High-protein
• Naturally gluten-free
• Refined sugar optional
• Great for breakfast or snack

Ingredients

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Base Mixture

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 2 tablespoons oat flour or almond flour
• Pinch of salt

Add-Ins

• ¾ cup fresh or frozen raspberries

Optional Toppings

• Powdered sugar (light dusting)
• Extra berries
• Drizzle of honey

Tools Needed

• Blender or food processor
• Mixing bowl
• Muffin tin or ramekins
• Nonstick spray

How to Make Baked Raspberry Cottage Cheese Cups

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Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Grease a muffin tin or small ramekins.

Step 2: Blend the Base

Blend cottage cheese until completely smooth and creamy.

Step 3: Mix Batter

Add eggs, maple syrup, vanilla, flour, and salt to the blender. Blend until smooth.

Step 4: Add Raspberries

Gently fold raspberries into the batter (or add directly to cups).

Step 5: Fill & Bake

Pour mixture into prepared cups, filling about ¾ full. Bake 22–26 minutes, until centers are just set.

Step 6: Cool Slightly & Serve

Let cool 5 minutes. Enjoy warm or chilled.

What to Serve with Baked Raspberry Cottage Cheese Cups

• Hot coffee or latte
• Fresh fruit
• Greek yogurt

Pair with:

• Pear & Ginger Cottage Cheese Muffins → https://poulef.com/pear-ginger-cottage-cheese-muffins/

Pinterest inspiration: https://www.pinterest.com/poulefrecipe/

Tips for Making Them Perfect

• Blend cottage cheese fully for cheesecake texture
• Use silicone muffin cups for easy release
• Don’t overbake — centers should be soft
• Frozen raspberries work beautifully

Storage Instructions

• Refrigerate up to 5 days
• Freeze up to 2 months
• Reheat gently in microwave or oven
• Enjoy chilled for cheesecake-like texture

Frequently Asked Questions

Do these taste like cottage cheese?

Not at all — they’re creamy and smooth like cheesecake.

Can I use other berries?

Yes! Blueberries or chopped strawberries work well.

Are these sweet?

Lightly sweet — perfect for breakfast.

Can I double the recipe?

Absolutely — great for meal prep.

Conclusion

These Baked Raspberry Cottage Cheese Cups are one of those recipes that quietly become a staple. Cozy, protein-packed, and just sweet enough, they turn ordinary mornings into something special.

If you loved this recipe, try my Pear & Ginger Cottage Cheese Muffins or Pumpkin Cranberry Cottage Cheese Cookies next for more cozy, nourishing breakfasts.

Interactive Elements

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Share your breakfast cups on Pinterest or tag me — I LOVE seeing your cozy mornings

Nutritional Information (Per Cup – Approximate)

Nutrient	Amount
Calories	145
Protein	10g
Fat	6g
Carbs	13g
Sugar	8g
Fiber	2g
Sodium	180mg

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