Blueberry Cheesecake Breakfast Bake

1 from 1 vote

Comforting breakfast bake combining creamy cheesecake richness with fresh blueberries, perfect for cozy mornings or gifting.

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Prep Time 10

Cook Time 45

Total Time 1 15

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

Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line with parchment paper.
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.
Step 3: Gently fold in 1 cup of fresh blueberries using a spatula, taking care not to break them.
Step 4: Pour mixture into prepared baking dish and spread evenly. Sprinkle reserved blueberries on top.
Step 5: Bake for 40–50 minutes until the center is mostly set with a slight jiggle and the top is lightly golden.
Step 6: Let cool at room temperature for 20–30 minutes, then refrigerate at least 2 hours to set fully.
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.