Cottage Cheese Raspberry Cheesecake Biscuits

I love baking biscuits on the weekend, but I wanted to make something a little sweeter and richer this time.

These cottage cheese raspberry cheesecake biscuits give you the flaky layers of a warm pastry with a creamy fruit center.

Blending the cottage cheese is the secret here, because it makes the dough soft and tender while turning the filling into a smooth cheesecake layer.

Because of all the cottage cheese inside, this recipe is also high protein, which makes it much more filling than regular sweets.

They are easy to put together, and you only need less than twenty minutes to bake them until they are golden.

Why I Love This Recipe

Bakery Quality Texture – Folding the dough creates ultra flaky layers that puff up tall, tender, and golden in the oven.

Real Cheesecake Flavor – Blended cottage cheese creates a lush, velvety center that tastes just like traditional baked lemon cheesecake.

Bright Berry Swirl – Sweet raspberry jam adds a gorgeous pop of tart fruitiness that cuts through the rich pastry base.

Foolproof Butter Technique – Grating frozen butter directly into the flour ensures perfectly distributed pockets of steam for maximum flaky lift.

The Ingredients

For the Biscuits

• 2 1/2 cups All-Purpose Flour
• 2 tbsp Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1/2 cup Unsalted Butter, Frozen
• 1 1/4 cups Full Fat Cottage Cheese
• 1 tsp Vanilla Extract
• 2-3 tbsp Cold Milk

For the Cheesecake Filling

• 3/4 cup Full Fat Cottage Cheese
• 3 tbsp Granulated Sugar
• 1 Large Egg Yolk
• 1 tbsp Cornstarch
• 1 tsp Lemon Zest
• 1/2 tsp Vanilla Extract

For the Topping

• 1/3 cup Seedless Raspberry Jam
• 1 tbsp Milk
• 2 tbsp Coarse Sugar
• 1 tbsp Powdered Sugar

How to Make This Recipe

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Blend all of the cottage cheese (both the biscuit and filling amounts) until completely smooth. Transfer 3/4 cup to a bowl for the filling, stir the vanilla for the biscuits into the rest and refrigerate it.

Step 2

Whisk the reserved 3/4 cup blended cottage cheese with the sugar, egg yolk, cornstarch, lemon zest and vanilla until smooth. Refrigerate the cheesecake filling while you make the dough.

Step 3

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat.

Step 4

Pour in the vanilla cottage cheese and stir with a fork until shaggy, adding milk 1 tablespoon at a time only if needed. Turn the dough onto a floured surface, pat it out, fold it in half twice, then pat it to 3/4 inch thick.

Step 5

Cut out 3-inch rounds and place them 2 inches apart on the baking sheet. Dip the bottom of a small glass in flour and press a deep well into the center of each biscuit, leaving a 1/2-inch rim.

Step 6

Spoon a heaping tablespoon of cheesecake filling into each well and top with a teaspoon of raspberry jam, swirling it lightly with a toothpick. Brush the rims with milk and sprinkle them with coarse sugar.

Step 7

Bake for 16-19 minutes, until the biscuits are golden and the filling is set with only a slight wobble. Let them cool on the pan for 15 minutes so the filling firms up, then dust with powdered sugar and serve.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

You’ll get the best results if you use a food processor or blender to blend the cottage cheese until every single curd disappears. If you leave lumps behind, the cheesecake filling will feel grainy instead of silky.

I recommend scraping down the sides of the blender jar once or twice while blending. This makes sure the entire batch turns completely smooth before you divide it between the dough and the filling.

Grate the Butter While It Is Frozen

From my experience, grating frozen butter directly into the dry ingredients is the easiest way to build flaky biscuit layers. Those cold shreds of butter create pockets of steam that puff up the dough in the hot oven.

If your hands start warming up the butter while you grate it, pop the bowl into the freezer for ten minutes. Keeping the butter cold prevents it from melting into the flour before it bakes.

Do Not Twist the Biscuit Cutter

When you cut out your dough rounds, press your cutter straight down into the dough and pull it straight back up. Never twist the cutter as you press.

Twisting pinches the outer edges together and stops the biscuits from rising tall. A clean, straight cut gives you the highest rise and distinct, flaky layers.

More Favorites

• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Protein Peach Cobbler Cheesecake Bars
• Cottage Cheese Protein Raspberry Cookies
• Cottage Cheese Protein Raspberry White Chocolate Pancakes
• Cottage Cheese Protein Strawberry Cheesecake Cups

Quick Answers

Can I use low-fat or fat-free cottage cheese instead of full fat?

Full fat cottage cheese works best because lower-fat versions have extra water that can make your biscuit dough sticky. Lower-fat varieties can also cause the cheesecake filling to turn runny during baking.

If you only have low-fat cottage cheese on hand, strain it through a fine-mesh sieve for fifteen minutes before blending to remove excess liquid.