Summer Fruit Cottage Cheesecake


Makes 1 individual cheesecake


  • 300g Low Fat Natural Cottage Cheese (alternatively use greek yoghurt)
  • 75g Frozen Summer Berries
  • 50g Pitted Dates
  • 40g Oats
  • 15ml Unsweetened Almond Milk



  1. To make the base put dates, oats and the almond milk in a blender and blend until it becomes sticky and combined.
  2. Press the base into a small circular dish (I have used an individual springform cake tin)
  3. Put the base in the freezer whilst making the filling.
  4. To make the filling, add the frozen berries and cottage cheese into the  blender and blend until combined.
  5. Simply spoon into the cake tin and freeze for a minimum of 1-2 hours.
  6. Remove from the freezer 25-30 minutes before you want to serve it, alternatively leave in the freezer for up to 5 days and eat when your ready.


  • Calories: 475
  • Carbs: 69g
  • Protein: 37g
  • Fat: 6g


  • I got the cake tin from TESCO

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