Indulge in a slice of heaven with this creamy Blueberry Cottage Cheese Cheesecake, a dessert that’s as beautiful as it is delicious. This no-bake recipe swaps some traditional heavy ingredients for protein-rich cottage cheese, creating a lighter yet incredibly satisfying treat. It’s the perfect guilt-free way to end a meal or celebrate a special occasion, delivering that classic cheesecake tang with a vibrant burst of fresh blueberries in every bite.
Prep Time: 25 mins
Total Time: 4 hrs 25 mins (includes chilling time)
Servings: 8-10
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups Graham Cracker Crumbs, (from about 10-12 full sheets)
- ⅓ cup Unsalted Butter, melted
- 2 tbsp Granulated Sugar
For the Cheesecake Filling:
- 1 ½ cups (12 oz) Full-Fat Cottage Cheese
- 1 cup (8 oz) Cream Cheese, softened to room temperature
- ½ cup Pure Maple Syrup, or honey
- ¼ cup Fresh Lemon Juice
- 2 tsp Vanilla Extract
- 1 tbsp Unflavored Gelatin Powder
- ¼ cup Cold Water
For the Blueberry Swirl & Topping:
- 2 cups Fresh Blueberries, divided
- 3 tbsp Pure Maple Syrup
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Cornstarch
- 1 tbsp Water
Instructions:
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix with a fork until all the crumbs are moistened. Press the mixture firmly and evenly into the bottom of an 8 or 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
- Make the Blueberry Topping: In a small saucepan, combine 1 cup of the blueberries, maple syrup, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the berries begin to burst (about 5-7 minutes). In a small bowl, whisk together the cornstarch and 1 tbsp of water to create a slurry, then stir it into the saucepan. Continue to cook for another 1-2 minutes until the sauce has thickened. Remove from heat, stir in the remaining 1 cup of fresh blueberries, and set aside to cool completely.
- Bloom the Gelatin: Pour ¼ cup of cold water into a small, microwave-safe bowl. Sprinkle the gelatin powder evenly over the water and let it sit for 5-10 minutes to “bloom” (it will become thick and gel-like).
- Blend the Filling: In a high-powered blender or food processor, combine the cottage cheese, softened cream cheese, ½ cup maple syrup, lemon juice, and vanilla extract. Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky. You should not see any cottage cheese curds.
- Incorporate the Gelatin: Microwave the bloomed gelatin in 5-second intervals until it is fully melted and liquid (this should only take 5-10 seconds). With the blender on low, slowly pour the melted gelatin into the cheesecake filling. Blend for another 15-20 seconds to ensure it’s fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Dollop about ⅓ of the cooled blueberry topping over the filling. Use a knife or skewer to gently swirl the topping into the cheesecake, creating a marbled effect.
- Chill Until Firm: Cover the cheesecake with plastic wrap (be careful not to let it touch the surface) and refrigerate for at least 4 hours, or preferably overnight, until it is completely firm.
- Serve and Enjoy: Once set, carefully run a thin knife around the edge of the pan before releasing the springform sides. Top the cheesecake with the remaining blueberry sauce before slicing. Serve chilled and enjoy your beautiful creation!
Recipe Notes:
- For the Smoothest Filling: A high-powered blender is your best friend for this recipe. It’s the key to breaking down the cottage cheese curds and achieving a perfectly silky, creamy texture. Scrape down the sides of the blender multiple times to ensure everything is incorporated.
- Cream Cheese is Key: Make sure your cream cheese is truly at room temperature. This will help it blend seamlessly with the other ingredients and prevent any lumps in your final cheesecake.
- Gelatin Tip: Do not overheat the gelatin when melting it, as this can weaken its setting power. A few seconds in the microwave is all it needs to turn back into a liquid.
- Crust Variations: Feel free to get creative with the crust! You can substitute the graham crackers with Biscoff cookies, vanilla wafers, or your favorite gluten-free cookies for a different flavor profile.
- Make Ahead & Storage: This cheesecake is an excellent make-ahead dessert. You can prepare it up to 2 days in advance. Store leftovers covered in the refrigerator for up to 5 days.
There you have it – a stunningly delicious and surprisingly light cheesecake that requires no oven time at all! This Blueberry Cottage Cheese Cheesecake will surely impress with its creamy texture and bright, fruity flavor. We hope you enjoy every single bite of this delightful dessert! Happy no-baking!
Estimated Nutritional Information (per serving, based on 10 servings)
Calories: 295; Fat: 16g (Saturated Fat: 9g); Carbohydrates: 30g (Fiber: 2g, Sugars: 22g); Protein: 9g; Sodium: 310mg; Cholesterol: 50mg
Disclaimer Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
