Raspberry Cottage Cheesecake

This light and creamy cheesecake is a wholesome twist on the classic, featuring a honey-oat crust and a rich cottage cheese base. Perfectly balanced with the sweetness of raspberries, it’s a guilt-free dessert you’ll love to share—or savor solo!

Ingredients

For the Crust:

1 ½ cups oat flour (made by blending uncooked oats in a food processor)
¼ cup honey
3 tbsp coconut oil, melted

For the Cheesecake:

2 cups cottage cheese
½ cup whole milk plain Greek yogurt
2 eggs
4 tbsp honey
¼ tsp baking soda
3 tbsp cornstarch
1 tsp vanilla extract
1 tsp lemon zest
3 cups raspberries (fresh or frozen)

Directions

Preheat and Prep:
- Preheat your oven to 350°F.
- Grease the sides of an 8-inch springform pan. For easier removal, line the bottom with parchment paper.
Make the Crust:
- In a small bowl, mix the oat flour, honey, and melted coconut oil until well combined.
- Press the mixture evenly into the bottom of the prepared pan.
Prepare the Cheesecake Filling:
- In a blender, combine all the cheesecake ingredients except the raspberries. Blend until smooth and creamy.
- Pour the mixture into a large bowl. Add the raspberries and blend gently with a hand blender, breaking up the raspberries but leaving some texture.
Assemble and Bake:
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Place the pan in the oven and immediately lower the temperature to 285°F.
- Bake for 55 minutes to 1 hour, or until the edges are set and slightly golden. The center should still jiggle slightly but not be runny.
Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate overnight for the best texture and flavor.

Serving Suggestions:

Top your cheesecake with granola for crunch, fresh raspberries, or a luscious raspberry compote for an extra burst of flavor. Perfect for any occasion! Enjoy!