Description

This blueberry cottage cheese cheesecake is a creamy, higher-protein dessert made with cottage cheese, Greek yogurt, blueberries, and jam. Learn why it can be a more balanced dessert option for people with diabetes, plus get easy tips for portions and blood sugar awareness.

Ingredients

Scale

Cheesecake

225 g cottage cheese
225 g Greek yogurt
2 large eggs
105 g honey
60 g almond flour
70 g fresh blueberries
105 g blueberry jam
1 tsp vanilla extract

Topping

70 g fresh blueberries
80 g blueberry jam

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Instructions

Add all cheesecake ingredients to a blender and blend until completely smooth.
Pour the mixture into a parchment-lined 6-inch round baking tin.
Bake at 325 F for 40 to 45 minutes, until the edges are lightly set and the center is still soft and slightly jiggly. It should look a little underbaked in the middle.
Remove from the oven and transfer to the refrigerator. Chill for at least 8 hours, preferably overnight, to fully set.
Before serving, spoon the blueberry jam over the top and finish with fresh blueberries. Slice and serve.