If you’re on the hunt for a breakfast treat that feels indulgent but is surprisingly simple, this Breakfast Cheesecake with Raspberries and Maple Syrup Recipe is your new go-to. Creamy, smooth, and subtly sweet with vibrant raspberries and that rich, comforting drizzle of maple syrup, it turns your morning on its head in the best possible way. It’s light enough to feel fresh but just rich enough to satisfy, making it a perfect start to your day or a special weekend pick-me-up.
Ingredients You’ll Need
Gathering these straightforward ingredients is all it takes to create a dish that sings with flavor and texture. Each component brings something special, whether it’s creaminess, sweetness, or a bright pop of freshness.
- 1 cup cottage cheese: The creamy base that keeps this cheesecake light yet luxuriously smooth.
- ¼ cup nonfat plain Greek yogurt: Adds tang and richness without weighing the dish down.
- 2 tablespoons maple syrup: Natural sweetness that ties the flavors together beautifully.
- 1 large egg: The binder that gives the cheesecake structure while keeping it tender.
- 4 drops food-grade lemon oil or vanilla extract: A subtle aromatic touch that elevates the overall flavor.
- Raspberries (for topping): Fresh and juicy fruit that adds color and tart contrast.
- Additional Greek yogurt (for topping): Extra creaminess for serving that balances the sweetness.
- Maple syrup (for drizzling): A finishing drizzle to add warmth and a touch of silky sweetness.
How to Make Breakfast Cheesecake with Raspberries and Maple Syrup Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). This temperature is key for gently baking the cheesecake until it’s perfectly set without drying out, helping you get that tender texture you want every time.
Step 2: Blend the Base
Combine the cottage cheese, Greek yogurt, maple syrup, egg, and your choice of lemon oil or vanilla extract in a blender. Blend until the mixture is perfectly smooth and creamy, which ensures a velvety cheesecake texture without lumps.
Step 3: Portion Into Ramekins
Divide the smooth batter evenly between two ramekins. This makes for perfect individual servings and helps the cheesecake bake evenly in the oven.
Step 4: Bake to Perfection
Place the ramekins in the oven and bake for about 15 minutes, just until the centers are firm to the touch. Baking just right preserves the moist, creamy interior while giving a slight set around the edges.
Step 5: Cool and Chill
Remove your cheesecake from the oven and allow it to cool a bit before transferring to the fridge. Chilling enriches the flavors and firms up the cheesecake perfectly for serving.
Step 6: Add Toppings and Serve
Once chilled, top each cheesecake with a generous spoonful of Greek yogurt, a handful of fresh raspberries, and a beautiful drizzle of maple syrup to bring everything together and elevate the flavors.
How to Serve Breakfast Cheesecake with Raspberries and Maple Syrup Recipe
Garnishes
Sprinkle a few extra fresh raspberries and a light dusting of powdered cinnamon or nutmeg on top for an inviting, aromatic touch. A sprig of fresh mint also adds a refreshing burst of color and flavor.
Side Dishes
This breakfast cheesecake pairs beautifully with crisp bacon or sausage for those who love a savory counterpoint. For a vegetarian option, try it alongside warm toasted bread or a fresh fruit salad to keep things light and fresh.
Creative Ways to Present
Serve in clear glass ramekins or mini mason jars to show off those luscious layers. You can even layer the cheesecake with granola or crushed nuts for contrast in texture and a little extra crunch in every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake refrigerated in an airtight container for up to 3 days. This keeps the texture and flavors fresh so you can enjoy it just like the first time.
Freezing
Although best enjoyed fresh, you can freeze the baked cheesecake without toppings. Wrap tightly with plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
If you prefer to enjoy your Breakfast Cheesecake with Raspberries and Maple Syrup Recipe warm, gently reheat for 20-30 seconds in the microwave. Add toppings after warming to keep them fresh and vibrant.
FAQs
Can I use other fruits instead of raspberries?
Absolutely! Blueberries, strawberries, or even sliced peaches work wonderfully with this recipe, each bringing their own unique sweetness and color.
Is this recipe gluten-free?
Yes, this breakfast cheesecake contains no gluten ingredients, making it perfect for those avoiding gluten in their diet.
Can I substitute the cottage cheese?
You can substitute with ricotta cheese for a slightly different texture, but cottage cheese works best for that light, creamy feel.
Is it okay to omit the lemon oil or vanilla extract?
While optional, these extracts add a lovely depth and bright note, but you can skip them if you prefer a simpler flavor.
How long does it take to prepare and cook?
The total time including prep and bake is about 20 minutes, making it a quick yet impressive breakfast option.
Final Thoughts
There’s something truly joyful about starting your day with the Breakfast Cheesecake with Raspberries and Maple Syrup Recipe. It’s a simple recipe that feels special, offering creamy goodness, a hint of sweetness, and fresh fruit perfectly balanced. Give it a try—you’ll find it quickly becomes a breakfast favorite that you’ll want to share with everyone you love.
Print
Breakfast Cheesecake with Raspberries and Maple Syrup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes (plus chilling time)
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This quick and easy Breakfast Cheesecake recipe offers a healthy and delicious start to your day. Made with cottage cheese and Greek yogurt, it’s a protein-packed treat lightly sweetened with maple syrup and enhanced with subtle citrus or vanilla notes. Baked until just firm, it’s served chilled with fresh raspberries and extra yogurt for a creamy, fruity finish.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- ¼ cup nonfat plain Greek yogurt
- 2 tablespoons maple syrup
- 1 large egg
- 4 drops food-grade lemon oil or vanilla extract
Toppings
- Raspberries (to taste)
- Additional plain Greek yogurt (to taste)
- Maple syrup (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your cheesecakes.
- Blend Ingredients: In a blender, combine the cottage cheese, Greek yogurt, maple syrup, egg, and lemon oil or vanilla extract. Blend until the mixture is completely smooth and creamy, ensuring no lumps remain for a silky texture.
- Divide Batter: Pour the blended batter evenly into two ramekins, making sure to distribute it equally for uniform baking.
- Bake: Place the ramekins in the oven and bake for about 15 minutes, or until the cheesecakes are just firm in the center but still soft and creamy.
- Cool and Chill: Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate until completely chilled; this helps the texture set perfectly and intensifies the flavors.
- Add Toppings and Serve: Before serving, top each cheesecake with extra Greek yogurt, fresh raspberries, and a drizzle of maple syrup for added sweetness and color.
Notes
- Using food-grade lemon oil adds a pleasant citrus aroma; vanilla extract is a great substitute.
- For a dairy-free version, try substituting with vegan cream cheese and yogurt alternatives, though the texture may vary.
- Chilling the cheesecake thoroughly is essential for best texture and flavor.
- Serve immediately after adding toppings to keep the raspberries fresh and yogurt creamy.
