Description
These Cottage Cheesecake Bars with Fresh Berries are a high-protein, creamy dessert featuring a graham cracker crust and a smooth cottage cheese and Greek yogurt filling, topped with fresh mixed berries. Perfect for a light, nutritious treat that’s easy to make and wholesome.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (about 10 full sheets)
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of sea salt
Filling
- 1.5 cups cottage cheese (whole milk or low-fat, but not non-fat)
- 1 cup plain Greek yogurt (full fat or 2%)
- 3 tbsp honey
- 2 tsp vanilla extract
- 1 tsp fresh lemon zest
- 1 tbsp lemon juice
- 3 tsp unflavored gelatin powder
- 3 tbsp cold water
Topping
- 2 cups fresh mixed berries
Instructions
- Prep the pan: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease with cooking spray to prevent sticking.
- Make the graham cracker crust: In a food processor, combine graham cracker crumbs, melted butter, sugar, and sea salt. Pulse until the crumbs are evenly moistened and can hold together when pressed, resembling wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan, creating a compact crust.
- Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until it is lightly golden and fragrant. Remove from the oven and let it cool completely for at least 30 minutes to set firmly.
- Bloom the gelatin: While the crust cools, sprinkle the gelatin powder over cold water in a small bowl. Allow it to absorb the water and form a gel, which will thicken the filling properly.
- Prepare the filling: In a food processor, blend the cottage cheese, Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract until the mixture is completely smooth and creamy, about 1-2 minutes. Microwave the gelatin gel for about 15 seconds until melted and warm, then slowly pour it into the running food processor. Continue blending until the gelatin is fully incorporated and the filling is smooth.
- Assemble and chill: Pour the creamy filling evenly over the cooled crust in the baking pan. Refrigerate for at least a few hours or preferably overnight to allow the bars to set fully.
- Serve: Before serving, top the set cheesecake bars with fresh mixed berries. Slice into 16 smaller squares or 9 larger squares, and store any leftovers in the fridge for up to one week.
Notes
- For best texture, ensure the crust is completely cooled before adding the filling.
- Using whole milk or low-fat cottage cheese maintains creaminess; avoid non-fat varieties.
- You can substitute honey with maple syrup if desired.
- The gelatin helps the filling set properly; do not skip or substitute with agar agar unless tested.
- These bars keep well refrigerated for up to one week, perfect for meal prep or snacks.
- Feel free to use any fresh berries or a mix of your favorites for topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
