🫐 Blueberry Cheesecake Breakfast Bake
Creamy, lightly sweet, and bursting with juicy blueberries, this Blueberry Cheesecake Breakfast Bake tastes like dessert — but it’s wholesome enough to enjoy first thing in the morning. It’s soft and custardy in the center, lightly golden on top, and packed with protein from cottage cheese and cream cheese.
If you love cheesecake but want something easier and more breakfast-friendly, this bake is your new favorite. It’s perfect for meal prep, brunch with friends, or a cozy weekend treat with coffee or tea.
🌟 Introduction
This dish combines the creamy richness of classic cheesecake with the comforting simplicity of a baked breakfast casserole. Unlike traditional cheesecake, this version is lighter, less sweet, and made without a crust — making it quick, simple, and naturally satisfying.
The cottage cheese adds extra protein and keeps the texture soft and fluffy, while blueberries bring natural sweetness and a fresh pop of flavor.
🛒 Ingredients
Base Batter
- 2 cups (16 oz / 450 g) full-fat cottage cheese
- 8 oz (225 g) cream cheese, softened
- 2 large eggs
- 1/3 cup (65 g) granulated sugar
(or 1/4 cup honey or maple syrup) - 1 teaspoon vanilla extract
Add-Ins
- 1 to 1½ cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional, for brightness)
- 1 tablespoon cornstarch (if using frozen blueberries)
Optional Toppings
- Powdered sugar
- Greek yogurt
- Extra fresh blueberries
- Drizzle of honey or maple syrup
🥣 Methods
Method 1: Smooth & Creamy (Blended Style)
This gives a classic cheesecake-like texture.
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish or line with parchment paper.
- In a blender or food processor, blend cottage cheese until smooth.
- Add cream cheese, eggs, sugar, and vanilla. Blend until creamy.
- Fold in blueberries gently with a spatula.
- Pour batter into prepared dish.
- Bake for 35–45 minutes, until center is set but slightly jiggly.
- Cool for 20 minutes before slicing.
Method 2: Rustic & Textured (No Blender)
This keeps small curds for a more breakfast-style bake.
- Preheat oven to 350°F (175°C).
- Whisk cottage cheese and cream cheese together until mostly combined.
- Add eggs, sugar, and vanilla. Mix well.
- Fold in blueberries.
- Pour into greased baking dish.
- Bake 40–45 minutes until lightly golden on top.
🔬 Formation (How It Works)
- Eggs provide structure and help the bake set.
- Cream cheese adds richness and smooth texture.
- Cottage cheese keeps it light and protein-packed.
- Sugar or honey balances the tanginess.
- Blueberries release natural juices while baking, creating sweet pockets throughout.
As it bakes, the proteins in the eggs and cheese coagulate, transforming the mixture from creamy batter into a firm yet tender sliceable bake.
📜 A Little History
Cheesecake dates back to ancient Greece, but the creamy version most people know evolved over centuries. The modern cream cheese style became popular in the United States in the late 1800s.
Blueberries have long been a favorite pairing for cheesecake because their sweet-tart flavor perfectly balances the richness of dairy. This breakfast version is a lighter, crustless twist inspired by baked cheesecakes but adapted for everyday enjoyment.
❤️ For the Lovers
This bake is perfect for:
- Cheesecake lovers who want a lighter option
- Breakfast lovers who enjoy something sweet but not heavy
- Busy families needing meal-prep ideas
- Brunch gatherings
- Anyone who loves blueberries
It’s delicious warm, room temperature, or chilled straight from the fridge.
💡 Extra Variations
- Swap blueberries for raspberries or chopped strawberries
- Add 2 tablespoons flour for a firmer texture
- Stir in 1/2 teaspoon cinnamon for warmth
- Add a simple oat crumble topping before baking
🏁 Conclusion
Blueberry Cheesecake Breakfast Bake is creamy, comforting, and beautifully simple. It delivers the joy of cheesecake in a wholesome breakfast form — easy to make, easy to slice, and easy to love.
Make it once, and it may just become your new favorite morning treat. 🫐✨