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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.

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

Find it online: https://tastybynova.com/flourless-blueberry-cottage-cheese-cake-with-oatmeal-base-recipe/