Breakfast Cheesecake
There are plenty of high-protein cottage cheese cheesecakes floating around the internet, but let’s be honest—most of them compromise taste for flavor and texture. This one doesn't.
Light, creamy, and just sweet enough, I tried countless variations of this healthy breakfast cheesecake to get the perfect texture—while still delivering 21 grams of protein per serving. It’s the perfect option when you want something that feels indulgent but fuels you throughout the day.
Made with simple ingredients like cottage cheese, maple syrup, and eggs, this recipe blends up in minutes and bakes into a velvety, custard-like cheesecake. It’s delicious straight from the fridge, topped with berries, and versatile enough to be breakfast, brunch, or even a light dessert.
It’s one of those rare recipes that’s both crave-worthy and functional—can’t wait for you to try it!
Breakfast Cheesecake
There are a lot of healthy cottage cheese cheesecake recipes out there, but most don’t come close to cheesecake and are not as delicious as this recipe! 😋
Ingredients
- 4 eggs 🥚
- 2 cups cottage cheese, drained if needed
- 2 - 3 swipes of lemon zest 🍋
- 6 tbsps maple syrup (or more for dessert)
- 1 - 2 tsp vanilla paste (optional)
- 1/2 tsp almond extract (optional)
- 2 tbsp arrowroot starch (or corn starch)
- 2 cups berries, chopped if needed 🍓🫐
Instructions
- Preheat oven to 375°F.
- Add all the ingredients except berries to a blender and blend until smooth.
- Pour into a greased baking dish or four large ramekins.
- Bake for about 40 minutes or until cooked through. If you shake the dish and it moves together, it’s probably done. This recipe can handle a longer cooking time, so err on the side of more cooking time.
- Cool before cutting. Keep in the fridge. Enjoy!
