Description

This Blueberry Cottage Cheese Cheesecake is a delicious and gluten-free dessert featuring a creamy cottage cheese-based filling baked to perfection in a graham cracker crust. Topped with a luscious blueberry sauce, it’s a healthier twist on traditional cheesecake that combines smooth texture, natural sweetness from maple syrup, and fresh fruit flavors, perfect for a crowd or special occasion.

Ingredients

Scale

Graham Cracker Pie Crust:

1 ½ 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
¼ tsp ground cinnamon (optional)

Cheesecake Filling:

24 ounces cottage cheese (preferably 4% fat for best texture)
½ cup (118 ml) pure maple syrup
2 large eggs
2 tsp pure vanilla extract
1 Tbsp (9 g) tapioca flour or gluten-free all-purpose flour or cornstarch
½ 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 or gluten-free all-purpose flour or cornstarch

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pie pan with parchment paper. Blend the gluten-free graham crackers in a food processor or crush them in a sealed bag using a rolling pin until a coarse flour forms. In a large mixing bowl, combine the melted butter, maple syrup, sea salt, cinnamon (if using), and graham cracker crumbs. Mix well. Press this crumbly mixture evenly into the bottom of the prepared pie pan. Bake in the oven for 10 minutes or until the edges turn a light golden brown. Remove and allow to cool.
Make the Cheesecake Filling: In a high-powered blender, blend the cottage cheese and maple syrup on medium speed until smooth. Add the eggs, vanilla extract, tapioca flour, and sea salt, and blend on low just until combined—avoid over-blending to maintain the right texture.
Bake the Cheesecake: Wrap the pie pan’s bottom and sides with foil to prevent water intrusion. Place the pan in a large roasting pan sprayed with nonstick spray. Boil water in a kettle and pour it into the roasting pan to create a water bath, filling about halfway up the sides of the pie pan. Pour the cheesecake filling into the crust and smooth it out. Cover the top with foil. Bake at 350°F for 50-60 minutes until the edges are firm but the center remains slightly jiggly. The cheesecake is done when a digital thermometer inserted in the center reads 150°F.
Refrigerate the Cheesecake: Remove from the oven and allow to cool for about 20 minutes. Keep covered with foil and transfer to the refrigerator. Chill for at least 4 hours or until fully set. The cheesecake tastes best after chilling overnight and can be stored in the refrigerator for up to one week.
Make the Blueberry Topping (Optional): In a small saucepan, combine fresh blueberries, lemon juice, and maple syrup. Cover and bring to a boil over medium heat, stirring occasionally. Once blueberries release their juices, sprinkle in the flour or starch and cook until the sauce thickens. Cool the topping in the refrigerator. When ready to serve, remove the cheesecake from its pan, spread the chilled blueberry sauce evenly over the top, slice, and enjoy. Alternatively, drizzle topping over individual slices.

Notes

Use higher fat cottage cheese (4% fat) for a richer, creamier cheesecake texture instead of low-fat versions.
For an egg-free variation, substitute the eggs with ¼ cup tapioca flour, gluten-free all-purpose flour, or cornstarch. This will result in less rise but the cheesecake will still hold together.
You can make a traditional graham cracker crust using 1.5 cups graham cracker crumbs, ¼ cup white sugar, and 6 tablespoons melted butter if you prefer.

Nutrition

Serving Size: 1 slice (approx. 1/10th of cheesecake)
Calories: 290
Sugar: 18g
Sodium: 130mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg