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Raspberry breakfast cheesecake pots

Chilled yoghurt and cottage cheese pots over a soft wheat biscuit base.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the base softens rather than turning to paste after a night
  • Photograph the finished pots
Time
About 2 hr 10 min
estimated
Serves
2
see below
Energy
290 kcal
per serving
Protein
23 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk.

Cooking steps

  1. Break a wheat breakfast biscuit into the bottom of each of two glasses or small containers and spoon the milk over, so the base softens.

  2. Blend the cottage cheese, Greek yoghurt and vanilla until completely smooth. Stop before it warms; it only needs a minute.

  3. Spoon the mixture over the bases and smooth the tops.

  4. Scatter the raspberries over, cover and refrigerate for at least 2 hours, or overnight.

The useful detail

Blend the dairy thoroughly if a smooth cheesecake-like texture is wanted. Stirred rather than blended, cottage cheese stays in curds, which is a different pudding.

Make it work for you

One serving is One pot. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Low-fat cottage cheese

    A slightly looser set.

    Per serving: about 15 kcal less, about 1 g less protein, about 2 g less fat.

  • Fat-free Greek yoghurt

    Tangier.

    Per serving: about 10 kcal less, about the same protein, about 1 g less fat.

  • Strawberries or blueberries

    Both work. Nutrition is not recalculated for this swap.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A cold, sweet breakfast that is mostly dairy, so the protein figure is high for something that eats like a pudding.

Nutrition per serving
Energy290 kcal
Protein23 g
Fat8 g
of which saturates3 g
Carbohydrate34 g
of which sugars12 g
Fibre7 g
Sodium430 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
wheat breakfast biscuits40 gFDC 169040Cereals ready-to-eat, WEETABIX whole grain cereal148 kcal4.6 g
milk83 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D41 kcal2.7 g
cottage cheese200 gFDC 172179Cheese, cottage, creamed, large or small curd196 kcal22.2 g
Greek yoghurt150 gFDC 170903Yogurt, Greek, plain, lowfat110 kcal14.9 g
vanilla extract2 gFDC 173471Vanilla extract6 kcal0.0 g
raspberries150 gFDC 167755Raspberries, raw78 kcal1.8 g
Whole recipeDivided by 2579 kcal46.3 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Keep covered in the fridge and eat within 2 days. The base softens further the longer it stands.
Reheating
Eaten cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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