Frozen raspberry cottage cheese cheesecake bars
25 min · 14 g protein · 145 cals / serving
A summer slice of frozen cheesecake: a buttery graham base, a thick layer of vanilla-lemon cottage cheese cream with a little cream cheese, and a tart raspberry swirl dragged through the top. Fifteen to twenty minutes on the counter and they cut like ice-cream cake, creamy and cold with bright pockets of berry.
Ingredients
- 2 cups frozen raspberries, unsweetened
- 2 tsp cornstarch
- 1 small pinch stevia, pure stevia powder
- 3 full sheets graham crackers
- 2 1/2 tsp butter, melted
- 3 cups cottage cheese (1%), 1 % milkfat
- scant 1/2 cup fat free cream cheese, softened
- 3 tbsp casein protein powder, vanilla or unflavoured
- 2 tbsp honey
- 1/4 tsp stevia, pure stevia powder, or to taste
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 pinch salt
Steps
- Simmer the raspberries in a small pan for 4–5 minutes, mashing, until saucy. Stir the cornstarch with 1 tablespoon of water, stir it in with the stevia and bubble 1 minute more, until thick and jammy. Let cool completely.
- Line an 8 inch square pan with baking paper, leaving an overhang. Crush the graham crackers to fine crumbs, mix with the melted butter and press firmly into the bottom of the pan. Freeze 10 minutes.
- Blend the cottage cheese, cream cheese, casein, honey, stevia, vanilla, lemon zest and juice and salt for a full minute, until completely smooth and silky. Pour over the base and smooth it out.
- Drop spoonfuls of the raspberry mixture over the top and drag a knife through in loops to swirl. Cover and freeze at least 5 hours, until firm.
- Lift out onto a board and leave 15–20 minutes at room temperature (or 40 minutes in the fridge) until a knife slides through, then cut into 9 bars with a hot knife. Return leftovers to the freezer.
Good to know
Why so firm straight from the freezer?
Cottage cheese is mostly water, and water freezes hard. The honey, cream cheese and casein keep it creamier and less icy than plain frozen cottage cheese, but it still needs those 15–20 minutes to soften. Do not skip them.
Can I use other fruit?
Blueberries, cherries or chopped mango all work the same way; cook them with the cornstarch until jammy so they do not freeze into icy lumps.
How long do they keep?
Cut, wrapped individually and frozen, up to a month. After that they pick up freezer flavours.
Per
- Calories
- 112
- Protein
- (42%)
- 11 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (42%)
- 12 g
- of which sugar
- 7 g
- Fiber
- 2 g
- Sodium
- 352 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1303 kcal goes into the pot and 1192 g of ingredients comes out as about 1160 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.