Blueberry Cheesecake Breakfast Bake

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Blueberry Cheesecake Breakfast Bake

Prep time: 10 mins | Bake time: 40–50 mins | Chill time: 2 hours

Yields: 1 8×8-inch pan

Ingredients

  • Cottage cheese: 2 cups (16 oz / 450 g), preferably full-fat

  • Cream cheese: 8 oz (225 g), softened

  • Eggs: 2 large

  • Sweetener: 1/3 cup (65 g) granulated sugar (or 1/4 cup honey/maple syrup)

  • Vanilla extract: 1 tsp

  • Lemon juice: 1 tbsp (optional, for brightness)

  • Thickener: 1 tbsp cornstarch or all-purpose flour

  • Blueberries: 1 1/2 cups fresh (divided)

  • Salt: A pinch

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

  2. Blend the Base: In a blender or food processor, combine the cottage cheese, softened cream cheese, eggs, sweetener, vanilla, lemon juice, cornstarch, and salt. Blend until the mixture is completely smooth and liquid.

  3. Fold in Berries: Gently fold 1 cup of the blueberries into the batter using a spatula.

  4. Assemble: Pour the mixture into the prepared dish and spread it evenly. Sprinkle the remaining 1/2 cup of blueberries over the top.

  5. Bake: Bake for 40–50 minutes. The center should be set with a slight jiggle, and the edges should be lightly golden.

  6. Cool and Set: Let the bake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours. This step is essential for the cheesecake texture to firm up.

Storage & Serving

  • Refrigerate: Keep in an airtight container for up to 5 days.

  • Freeze: Slices can be frozen for up to 2 months; thaw in the fridge overnight.

  • Serving Tip: Try topping a chilled slice with a dollop of Greek yogurt or a bit of fresh lemon zest for extra zing.

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