These soft berry cheesecake buns — classic vatrushki — are a lighter twist on a beloved bake. A tender cottage-cheese base cradles a creamy filling crowned with juicy berries, and each bun delivers a generous dose of protein. If you love cottage-cheese bakes, do not miss our Lazy Cottage Cheese Cheesecake or Mini Berry Cottage Cheesecakes.
Ingredients
- For the base: 180 g (6.3 oz) cottage cheese (5-9% fat)
- For the base: 1 egg
- For the base: 50 g (about 1/3 cup) flour (half almond, half all-purpose)
- For the base: sweetener to taste (about 5 g)
- For the filling: 200 g (7 oz) soft cottage cheese
- For the filling: sweetener to taste
- For the filling: 1 tsp cornstarch
- For the filling: 100 g (3.5 oz) mixed berries (raspberries, currants, strawberries)
Instructions
- Mix all the base ingredients and shape one large or several small vatrushki with raised edges (wet hands make shaping easier).
- Bake at 180°C (350°F) for 20-25 minutes.
- Stir the filling ingredients together and spread over the par-baked bases. Scatter the berries on top.
- Return to the oven for 5 minutes to set the filling. Cool slightly before serving.
Tips
- Wet your hands before shaping the bases — the soft dough will not stick to your fingers.
- Use room-temperature cottage cheese for the smoothest, lump-free filling.
- Swap the berries with the season: currants in summer, cranberries in winter — more baking guidance lives at Allrecipes.
Nutrition (per 100 g): 178 kcal, protein 15 g, fat 5.9 g, carbs 16.7 g. For another berry delight, try our Flourless Berry Protein Cheesecake.