4 Ingredient Blueberry Cottage Cheesecake (No Flour, Butter or Oil)

This blueberry cottage cheesecake is creamy, light and studded with blueberries. The cake needs just 4 ingredients and doesn’t require any flour, butter or oil. The cake takes only a few minutes to prepare and can be made ahead of time.

This cottage cheesecake tastes like a lighter version of regular cheesecake that is also high protein. It is creamy, tangy and lightly sweet.

Ingredients

• Blueberries
• Cottage cheese
• Powdered sugar
• Eggs

Blueberries: The cheesecake is studded with fresh blueberries. I recommend using fresh and not frozen. Frozen blueberries will add too much moisture to the cake.

Cottage cheese: Make sure to use a high protein cottage cheese. Lower protein cottage cheese will make the cake too wet. If you need a substitute for cottage cheese, I also have a yogurt version.

Powdered sugar: The cake is sweetened with powdered sugar. Store bought powdered sugar contains starch to prevent the sugar from clumping. This starch helps the cake set and absorbs some of the excess moisture. If you are making your own powdered sugar, you will need to add starch to it for this recipe.

Eggs: Eggs create structure for this cake.

How to Make Blueberry Cottage Cheesecake

• The cottage cheese, eggs and powdered sugar are blended together until smooth. Pour the batter into your prepared cake pan.
• Add the blueberries on the surface. You don’t need to push or fold them in because the batter is very thin so the blueberries will sink on their own. Avoid putting blueberries at the very center of the cake because that makes it difficult to cut clean slices.
• Bake the cake in a water bath until the cake is set. Allow the cake to cool fully. I also recommend placing it in the fridge for a few hours to allow the flavors to develop better.
• If desired, you can also frost the cake before serving.

Expert Tips

• I like to try to use smaller blueberries in the cake if possible. Avoid putting blueberries in the center of the cake because the tip of the cake slice can get caught on a berry when cutting through.
• This cake is more moist than traditional cheesecake and is not as sweet since it is meant to be a lighter version of cheesecake. You can add more powdered sugar or add a sweet frosting if you want a sweeter cake.

More Cottage Cheese Recipes

• 3 Ingredient No Bake Cottage Cheesecake
• 3 Ingredient Cottage Cheese Chocolate Cake
• 4 Ingredient Lemon Cottage Cheese Cake

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5 from 3 votes

4 Ingredient Blueberry Cottage Cheesecake

This blueberry cottage cheese cheesecake is a creamy, high-protein dessert made with cottage cheese, eggs, powdered sugar, and fresh blueberries. It’s crustless, naturally gluten-free, and blends together in minutes before baking into a smooth, bakery-style cheesecake. An easy protein dessert that feels indulgent but couldn’t be simpler.

Servings: 12 slices

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

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Ingredients

• ▢ 3 cups (632g) 4% high protein cottage cheese, see note before starting
• ▢ 4 large eggs
• ▢ 1 cup (125g) powdered sugar
• ▢ 1 cup (143g) fresh blueberries, see note

Instructions

 

• Preheat your oven to 350°F (175°C). Grease the interior of a 7 inch x 3 inch round cake pan. Line the bottom with a parchment round. You don’t need to line the sides but make sure they are well greased.
• Add cottage cheese, eggs and powdered sugar to a blender and blender until fully smooth.
• Transfer the batter to your prepared cake pan. Place the blueberries on top, trying your best to avoid placing ones near the center of the cake because that will affect the cake slices when you cut them. The blueberries will sink on their own, so you do not need to stir them in.
• Add the cake pan to a slightly larger metal pan (like a 8 inch square metal pan). Fill the outer pan with room temperature water to reach halfway up the cake batter. Bake the cake for about 65-75 minutes or until cake is fully set at the center and the sides of the cake are pulling away from the sides of the pan. The surface of the cake will be lightly browned.
• Remove cake from the oven and allow it to cool completely. It will sink a little as it cools, this is normal.
• Place the cake in the fridge for several hours to set and to allow the flavors to develop. Once set, carefully remove the cake from the pan. To remove cake from the pan, gently loosen the sides with a thin spatula. Then carefully flip the cake pan upside down onto a plate and the cake should slide out. Then flip the cake onto another plate to make it right side up again. Because this cake is made without any flour and doesn't contain a crust, it does weep a little. I recommend using a paper towel to soak up any excess liquid. I also recommend serving the cake soon after it is roomed from the fridge because it will weep more if it sits out long at room temperature.
• If desired, you can decorate the cake before serving. I share the optional frosting I used in the recipe notes. Store uneaten cake in an airtight container in the fridge.

Notes

• Cottage cheese note: If there is any water on the surface of the cottage cheese, drain it off before using. This recipe works best with 4% cottage cheese because low fat cottage cheese is too watery. Make sure to use a cottage cheese that contains at least 13 grams of protein per 1/2 cup serving. I also recommend using a cottage cheese that contains thickeners because that helps the cheesecake set. I used Daisy cottage cheese.* I used the 24oz tub which contains exactly 3 cups.
• Powdered sugar note: This cake is lightly sweet since it is meant to be a lighter version of cheesecake. You can increase the sweetness by adding more powdered sugar. Make sure to use powdered sugar for the sweetener and use a powdered sweetener that contains starch because the starch helps the cake set and absorbs the excess moisture from the cottage cheese. I used C&H powdered sugar.*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• Blueberry note: Try to use smaller blueberries so they don't all sink to the bottom of the cake.
• Optional whipped cream frosting:
  • 2 cup heavy cream
  • 3 tbsp sugar, or more to taste
  • Add heavy cream and sugar to a mixer and mix on high speed until soft peaks form. Spread frosting over surface of the cake. I used half the frosting for the surface of the cake and used the rest for piping around the edges. You do not need to use all the frosting.
• Estimated nutrition does not include optional frosting.

Serving: 1slice, Calories: 124kcal, Carbohydrates: 15g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Sodium: 206mg, Fiber: 0.3g, Sugar: 13g, NET CARBS: 15

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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