Flourless Blueberry Cottage Cheese Cake with Oatmeal Base
Creamy blueberry cottage cheese cake with oatmeal base and absolutely no flour. This gluten-free, naturally sweetened dessert delivers all the cheesecake flavors you love at just 248 calories per slice.
Servings: 10 slices
Ingredients
Oatmeal base
- 1 ¾ cups rolled oats
- ½ cup butter room temperature
- ¼ cup honey
Cottage Cheese Filling
- 2 medium eggs
- 1 ⅔ cups cottage cheese
- ½ cup Greek yogurt
- 1 cup blueberries
- 5 tbsp cornstarch
- 2 tbsp brown sugar optional
Instructions
- Preheat the oven to 400F. Line an 8-inch cake pan with baking paper and grease it with butter or oil.
- In a shallow bowl, combine rolled oats, butter, and honey until all of the oats are covered and sticky.
- Press the oat mixture onto the bottom of the cake pan, pack it well with a spoon, and level it out. Bake in the oven for 15 minutes.
- While the base is baking, in a medium bowl, whisk the eggs until they’re foamy. Add in the cottage cheese and Greek yogurt and combine them well.
- Now, add in the cornstarch with brown sugar and mix. Finally, mix in the blueberries.
- Once the base has been baked, remove the cake pan from the oven, and pour in the cottage cheese filling. Then, pop it back into the oven and bake for 30-35 minutes until the cake is baked and the top is slightly golden.
- Remove from the oven and let the cake cool down inside the pan for 30-60 minutes before serving.
Nutrition
Serving: 1 slice (4 oz) | Calories: 248kcal | Carbohydrates: 26g | Protein: 8.4g | Fat: 13g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 224mg | Potassium: 138.9mg | Fiber: 1.8g | Sugar: 12g | Calcium: 61mg | Iron: 0.9mg