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Blueberry Cheesecake Breakfast Bake

Comforting breakfast bake combining creamy cheesecake richness with fresh blueberries, perfect for cozy mornings or gifting.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 9 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Cheesecake Breakfast Bake
  • 2 cups full-fat cottage cheese
  • 8 oz cream cheese softened
  • 2 large eggs
  • 1/3 cup granulated sugar or 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice optional
  • 1 tbsp cornstarch or flour
  • 1.5 cups fresh blueberries 1 cup folded in batter, remainder for topping
  • Pinch salt

Equipment

  • Blender or food processor
  • 8x8 inch Baking Dish
  • Spatula

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line with parchment paper.
  2. Step 2: In a blender or food processor, combine cottage cheese, softened cream cheese, eggs, sugar (or honey/maple syrup), vanilla extract, optional lemon juice, cornstarch, and a pinch of salt. Blend until smooth and creamy, scraping sides as needed.
  3. Step 3: Gently fold in 1 cup of fresh blueberries using a spatula, taking care not to break them.
  4. Step 4: Pour mixture into prepared baking dish and spread evenly. Sprinkle reserved blueberries on top.
  5. Step 5: Bake for 40–50 minutes until the center is mostly set with a slight jiggle and the top is lightly golden.
  6. Step 6: Let cool at room temperature for 20–30 minutes, then refrigerate at least 2 hours to set fully.
  7. Step 7: Slice into squares and serve chilled. Optional: drizzle with honey or top with whipped cream.

Notes

Use dairy-free cream cheese and cottage cheese alternatives for a vegan version. Substitute fruits like raspberries or blackberries. Add lemon zest for extra brightness. Store leftovers in airtight container in fridge for up to 4-5 days or freeze up to 2 months.