Flourless Blueberry Cottage Cheese Cake with Oatmeal Base Recipe

Introduction

This flourless blueberry cottage cheese cake with an oatmeal base is a deliciously wholesome treat that combines creamy texture with a subtle sweetness. Perfect for breakfast, dessert, or a healthy snack, it offers a nutritious twist on traditional cheesecake without the flour.

Ingredients

• Rolled oats – 1 ¾ cups
• Butter, room temperature – ½ cup
• Honey – ¼ cup
• Eggs, medium – 2
• Cottage cheese – 1 ⅔ cups
• Greek yogurt – ½ cup
• Blueberries – 1 cup
• Cornstarch – 5 tbsp
• Brown sugar (optional) – 2 tbsp

Instructions

1. Step 1: Preheat your oven to 400°F. Prepare a cake pan by lining it with baking paper and greasing it with butter or oil.
2. Step 2: In a shallow bowl, combine the rolled oats, room temperature butter, and honey. Stir well to mix.
3. Step 3: Transfer the oat mixture to the bottom of the prepared cake pan and use a spoon to level it out evenly.
4. Step 4: In another bowl, add the eggs and whisk them until they form a light foam.
5. Step 5: Add the cottage cheese and Greek yogurt to the eggs. Blend until smooth.
6. Step 6: Stir in the cornstarch and brown sugar, mixing thoroughly.
7. Step 7: Fold the blueberries into the mixture until evenly distributed.
8. Step 8: Place the cake pan with the oatmeal crust into the oven and bake for 15 minutes.
9. Step 9: Remove the crust from the oven and let it cool for a couple of minutes. Pour the cottage cheese filling over the crust.
10. Step 10: Return the cake to the oven and bake for 30–35 minutes or until the top is golden brown.
11. Step 11: Once baked, remove the cake and allow it to cool in the pan for 30–60 minutes before serving.

Tips & Variations

• Swap rolled oats with quick oats for a softer base, or use almond flour for a low-carb version.
• Replace butter with coconut oil, ghee, or vegan butter for a plant-based alternative.
• Use flax eggs (1 tbsp ground flax seeds + 2.5 tbsp water) instead of eggs for a vegan option.
• Try other fruits such as raspberries, diced strawberries, or frozen mixed berries in place of blueberries.
• Use arrowroot powder or tapioca starch in place of cornstarch if preferred.
• Adjust the sweetness by substituting honey with maple syrup, agave nectar, or a sugar-free sweetener.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, warm slices gently in a microwave for about 20 seconds or enjoy chilled. The oatmeal base may soften slightly over time but the flavor remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, using gluten-free oats or almond flour in the base ensures the cake is gluten-free.

Is this cake suitable for vegans?

By substituting eggs with flax eggs, butter with a vegan alternative, and using plant-based yogurt, this recipe can be made vegan-friendly.

Flourless Blueberry Cottage Cheese Cake with Oatmeal Base Recipe

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5 from 281 reviews

This Flourless Blueberry Cottage Cheese Cake with Oatmeal Base is a wholesome, protein-packed dessert that combines the nutty crunch of an oatmeal crust with a creamy blueberry-infused cottage cheese filling. Naturally sweetened with honey and brown sugar, it offers a gluten-free and nutritious alternative to traditional cheesecakes, perfect for a healthy treat or breakfast option.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Oatmeal Base

• Rolled oats – 1 ¾ cups
• Butter, room temperature – ½ cup
• Honey – ¼ cup

Cottage Cheese Filling

• Eggs, medium – 2
• Cottage cheese – 1 ⅔ cups
• Greek yogurt – ½ cup
• Blueberries – 1 cup
• Cornstarch – 5 tbsp
• Brown sugar (optional) – 2 tbsp

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line a cake pan with baking paper and grease it with butter or oil to prevent sticking.
2. Mix Oatmeal Base: In a shallow bowl, combine rolled oats, room temperature butter, and honey. Stir well until the mixture is evenly combined.
3. Form Oatmeal Crust: Transfer the oat mixture to the bottom of the prepared cake pan. Use a spoon to evenly spread and level the base, pressing down gently to form a compact crust.
4. Whisk Eggs: In a separate bowl, add the two medium eggs. Whisk vigorously until the eggs form a light foam, incorporating air for a fluffy texture.
5. Combine Filling Ingredients: Add the cottage cheese and Greek yogurt to the whipped eggs. Blend together until smooth and creamy to create the filling base.
6. Add Thickener and Sweetener: Incorporate the cornstarch and optional brown sugar into the filling mixture. Stir thoroughly to ensure all ingredients are fully integrated.
7. Fold in Blueberries: Add the blueberries to the filling and gently blend them in, distributing the fruit evenly without breaking them up too much.
8. Bake Oatmeal Crust: Place the cake pan with the oatmeal crust into the preheated oven. Bake for 15 minutes until the crust sets and begins to brown slightly.
9. Cool Crust and Add Filling: Remove the crust from the oven and allow it to cool for a couple of minutes. Then carefully pour the prepared cottage cheese filling over the crust, spreading lightly to even out.
10. Bake the Cake: Return the cake to the oven and bake at 400°F (204°C) for 30-35 minutes or until the top is golden brown and the filling is set.
11. Cool Before Serving: Once baked, remove the cake from the oven and let it cool in the pan for 30 to 60 minutes to firm up and enhance flavors before slicing and serving.

Notes

• You can substitute rolled oats with quick oats for a softer crust or almond flour for a low-carb version.
• Butter can be replaced with coconut oil, ghee, or vegan butter to accommodate dietary preferences.
• Honey may be swapped with maple syrup, agave nectar, or sugar-free sweeteners as desired.
• Eggs can be replaced with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water) for a vegan alternative.
• Substitute cottage cheese with ricotta or silken tofu for a similar creamy texture.
• Greek yogurt can be replaced with regular or plant-based yogurts like almond or coconut.
• Other berries such as raspberries, strawberries, or mixed frozen berries can be used instead of blueberries.
• Cornstarch can be substituted with arrowroot powder or tapioca starch to maintain thickening.
• Adjust sweetness by swapping brown sugar with coconut sugar, white sugar, or stevia-based sugar-free options.
• Ensure the cake cools fully to allow proper setting and easier slicing.

Keywords: flourless blueberry cake, cottage cheese cake, oatmeal base dessert, gluten free cheesecake, healthy blueberry dessert, protein dessert, baked cheesecake