Individual Chocolate Raspberry Cheesecake

Individual chocolate cheesecake topped with raspberry sauce, sometimes at the end of the day you just want a little sweet treat for yourself. Make these! Perfect for dessert or breakfast! They are packed with protein and really healthy! Made with cottage cheese, vanilla protein powder, cocoa powder, maple syrup and an egg. Just whipped together in the blender and then baked off. Topped with fresh whipped cream and a little raspberry sauce. It couldn’t be any easier! You can also make one large one for yourself or two smaller ones.

Chocolate Cheesecake

• 1/2 cup whole milk cottage cheese
• 1 scoop of vanilla powder
• 1 tbsp. cocoa powder
• 1 tbsp maple syrup
• 1 egg

Raspberry Sauce

• 1/4 cup raspberries fresh or frozen
• 1 tbsp. maple syrup

Directions

Preheat the oven to 350 degrees.

In a blender add the cottage cheese, vanilla protein powder, cocoa powder, maple syrup and egg. Blend it all together, scraping down the sides until smooth. Pour into one large ramekin or two smaller ones. Fill 3/4 of the way up. Place on a rimmed baking pan and in the oven to bake for 18-20 minutes. Just until it has risen and just about set in the center.

While that is baking in a small sauce pan, add the raspberries and maple syrup. Cook over medium heat until the berries start to break down and thicken. About 5-7 minutes. Stirring occasionally. Once the sauce has thickened remove from heat and let cool.

Once the cheesecake is done place in the fridge to chill for at least 20 minutes. Then top it with fresh whipped cream and the raspberry sauce. Enjoy!