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Raspberry-topped cheesecake pots

Raspberry-topped cheesecake pots

Total Time
25 min
20 min
5 min
These no-bake cheesecake pots are a light version of the classic dessert, yet still deliver that velvet texture and creamy flavour.



2 tsp, powdered

97% fat-free cottage cheese

2 cup(s), (500g)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Fresh lemon rind

1 tsp, finely grated

Vanilla bean extract, alcohol free

3 tsp

Granulated stevia sweetener

1½ tbs

Frozen raspberries

1 cup(s), (120g)


  1. Using a fork, whisk gelatine into 2 tablespoons cold water in a small heatproof bowl. Microwave on High (100%) for 20 seconds or until gelatine is dissolved. Set aside for 5 minutes to cool slightly.
  2. Process cottage cheese in a food processor until smooth. Add yoghurt, rind, 2 teaspoons vanilla and 1 tablespoon stevia and process until combined. While motor is running, add gelatine mixture, continue processing until combined. Pour evenly into 4 x 1-cup capacity serving glasses. Cover and refrigerate for 4 hours or until set.
  3. To make raspberry topping, place raspberries, remaining vanilla and remaining stevia in a small saucepan. Cook over medium heat, stirring occasionally, until stevia is dissolved. Bring to the boil. Gently boil for 3 minutes or until thickened slightly. Transfer to a heatproof bowl to cool.
  4. Spoon raspberry topping evenly over cheesecake pots. Serve straight away or return to fridge until ready to serve.


Cheesecake pots can be made a day ahead. Serve topped with thin strips of lime rind.