Name: Frozen Raspberry Cottage Cheese Bites
Prep time: 10 min
Total time: 10 min
Yield: 24 mini muffin cups
Cuisine: American

Cooking with Conks Verified

February 2, 2026

Like many people, we love ice cream and cheesecake, but we also love making treats that don’t take quite as much effort. Enter: Frozen Raspberry Cottage Cheese Bites. These tiny desserts taste like little drops of fruity frozen cheesecake or cheesecake ice cream, without all of the heaviness!

Frozen Raspberry Cottage Cheese Bites cover

From the Cook

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Frozen Raspberry Cottage Cheese Bites

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

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Instructions

In a blender or food processor, blend the cottage cheese, maple syrup, and salt until smooth.

Scoop about 1 heaping tbsp of blended cottage cheese into each mini muffin liner/cup.

Top each cottage cheese cup with 1 tsp of raspberry jam and swirl it in with a toothpick.

Place a raspberry on top of each cup, pushing it in a little so that it sticks.

Place all of the cottage cheese bites into the freezer for at least 2 or 3 hours. When they’re frozen, they’re ready to eat!

Smart Nutrition

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Tips & Tricks (5)

Cottage Cheese Texture Hack 🥣
Blend the cottage cheese until completely smooth for a creamy, ice cream-like consistency that ensures no lumps in your frozen bites.
Raspberry Jam Swirl Technique 🍓
Use a toothpick or thin knife to create beautiful, intentional swirl patterns of raspberry jam throughout the mixture for a professional-looking finish.
Freezing Container Pro Tip 🧊
Use a silicone mini muffin tray for perfectly portioned bites that release easily and create uniform shapes every time.
Maple Syrup Balance 🍯
Add maple syrup gradually and taste as you go to achieve the perfect level of sweetness without overpowering the natural raspberry flavor.
Freezing Time Optimization ❄️
Freeze for at least 2-3 hours, but remove the bites 5 minutes before serving to achieve the ideal creamy-frozen texture that mimics soft cheesecake.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes