Description

This Blueberry Cottage Cheese Cheesecake is a delightful gluten-free dessert featuring a creamy cottage cheese-based filling baked atop a crisp graham cracker crust, topped with a luscious homemade blueberry sauce. It offers a healthier twist on classic cheesecake by using cottage cheese and natural sweeteners like pure maple syrup, perfect for those seeking a rich yet lighter dessert option.

Ingredients

Units Scale

Graham Cracker Pie Crust:

1 1/2 cups (180g) gluten-free graham cracker crumbs (about 11-12 full graham crackers)
2 Tbsp (30 ml) unsalted butter, melted
3 Tbsp (44 ml) pure maple syrup
Pinch sea salt
1/4 tsp ground cinnamon (optional)

Cheesecake Filling:

24 ounces cottage cheese (preferably 4% fat)
1/2 cup (118 ml) pure maple syrup
2 large eggs
2 tsp pure vanilla extract
1 Tbsp (9g) tapioca flour or gluten-free all-purpose flour or cornstarch
1/2 tsp sea salt

Blueberry Topping:

3 cups fresh blueberries
2 Tbsp (30 ml) fresh lemon juice
3 Tbsp (44 ml) pure maple syrup
2 tsp tapioca flour, gluten-free all-purpose flour, or cornstarch

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pie pan with parchment paper. Blend gluten-free graham crackers in a food processor until coarse flour forms, or crush in a sealed zip lock bag using a rolling pin. Combine the crumbs with melted butter, maple syrup, sea salt, and cinnamon in a bowl until crumbly and combined. Press the mixture firmly into the bottom of the pie pan in an even layer. Bake for 10 minutes until edges are golden. Remove and let cool.
Make the Cheesecake Filling: Blend the cottage cheese and maple syrup in a high-powered blender on medium until smooth. Add eggs, vanilla extract, tapioca flour, and sea salt; blend on low just until combined to avoid over-blending.
Bake the Cheesecake: Wrap the bottom and sides of the pie pan with aluminum foil and set it inside a large roasting pan sprayed with nonstick spray. Boil water in a kettle and pour it into the roasting pan until it reaches halfway up the pie pan. Pour the filling into the crust and cover the top of the pie pan with foil. Bake for 50-60 minutes in the oven until the edges are firm and the center is slightly jiggly. An internal temperature of 150°F (65°C) indicates doneness.
Refrigerate the Cheesecake: Let the cheesecake cool at room temperature for about 20 minutes, then keep it covered with foil and refrigerate for at least 4 hours or overnight until fully set. The cheesecake is best served chilled and keeps fresh up to one week.
Make the Blueberry Topping (Optional): Combine blueberries, lemon juice, and maple syrup in a small saucepan. Heat over medium, covered, until the mixture boils and blueberries release juice. Stir in tapioca flour or cornstarch and cook until the sauce thickens. Chill the topping in the refrigerator. When ready to serve, remove the cheesecake from the springform pan, spread or drizzle the blueberry topping evenly over the cheesecake slices.

Notes

Use full-fat (4%) cottage cheese for a creamy and tender cheesecake texture.
For an egg-free version, substitute the 2 eggs with ¼ cup tapioca flour, gluten-free all-purpose flour, or cornstarch; the cheesecake won’t rise as much but will hold together well.
You can make a traditional graham cracker crust by using 1.5 cups graham cracker crumbs, ¼ cup white sugar, and 6 tablespoons melted butter instead of the gluten-free version.
Ensure the water bath and foil covering helps bake the cheesecake evenly and prevent cracking or browning.
Chilling the cheesecake overnight improves flavor and texture.
Store cheesecake in the refrigerator for up to one week.

Nutrition

Serving Size: 1 slice (approx. 1/10th of cheesecake)
Calories: 260 kcal
Sugar: 14 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 11 g
Cholesterol: 50 mg