Cottage Cheesecake with Granola and Blueberry Sauce

I absolutely adore these effortless, delectable, and refreshing desserts! Crafting a homemade cottage cheese cheesecake is an incredibly simple endeavor that results in a delectable treat. Once prepared, it can be neatly stored in a container and nestled in the fridge, ready to indulge oneself (and perhaps even share with someone else) over the course of a few days. Imagine starting your mornings with a divine slice of this cheesecake marvel.

At the heart of this delightful creation lies granola, a wholesome and nutritious breakfast option in its own right. Within these lines, you’ll delve into the intricacies of granola – its composition, its pairing possibilities, and the reasons behind its status as the ultimate breakfast choice. As an extra touch, a luscious blueberry sauce will also grace our cheesecake. Isn’t it a splendid idea?

Should you wish to make a lighter version of this cheesecake, consider substituting the cream with Greek yogurt. This adjustment can help reduce the overall calorie content without compromising on flavor or satisfaction.

Numerous possibilities abound when it comes to adorning and enhancing a luscious cottage cheese cheesecake. One option is to effortlessly scatter a handful of fresh berries over the top, perhaps opting for succulent strawberries. Alternatively, you could introduce a touch of sophistication with salted caramel, a burst of flavor with blueberry chia seed jam, or a touch of indulgence with chocolate sauce or ganache. Today, my preference leans towards a straightforward yet delightful blueberry berry sauce.

To whip up this delectable sauce, gather plump blueberries, a dash of sugar, and a spritz of lemon juice, then gently simmer until it luxuriously thickens. Allow it to cool, and promptly serve it alongside the cheesecake for an exquisite pairing! 🙂

Furthermore, it’s important to underscore that the excellence and flavor of your cottage cheese will always shine through in your baking endeavors. Opt for the most delectable cottage cheese to ensure the creation of an utterly scrumptious cottage cheese cheesecake! Let’s embark on this journey to culinary delight!


Creating the Crust:

  • 100 grams of granola
  • 100 grams of almond flour
  • 40 grams of butter

Crafting the Cottage Cheese Layer:

  • 250 milliliters of 30% cream
  • 350 grams of 5% cottage cheese
  • 130 grams of sugar
  • 2 eggs
  • 1 tablespoon of starch
  • Seeds from a vanilla pod
  • A hint of salt


Preheat your oven to 180 degrees in the top-down mode.

Let’s begin the cooking process with the bottom layer. To start, finely grind the granola using a food processor until it transforms into small crumbs. If a food processor isn’t available, you can place the granola in a ziplock bag and crush it into fine crumbs using a cup. This step might require some effort. Alternatively, a coffee grinder can be used, which also comes in handy if a blender or food processor is unavailable.

Proceed by melting the butter.

In a small bowl, combine the granola crumbs, almond flour, and melted butter. Stir the mixture with a spoon until the crumbs are thoroughly incorporated.

Transfer this mixture into a prepared baking dish and use a large spoon to evenly spread and firmly press it across the dish’s surface.

Place the bottom layer in the preheated oven and bake for 8 minutes, keeping a watchful eye to prevent any burning. Once baked, remove the dish from the oven and allow the crust to cool down to room temperature.

Important note: Now, adjust the oven temperature to 145 degrees.

We can now turn our attention to preparing the curd layer.

In a container, which will serve as the mixing and blending vessel, combine cottage cheese, cream, sugar, salt, and blend until achieving a smooth and uniform consistency using a blender. Lightly beat the eggs with a fork and incorporate them into the curd mixture. Stir using a whisk, then introduce the vanilla seeds and starch, and continue mixing with the whisk until well combined.

Carefully pour the curd mixture over the cooled granola crust, ensuring an even distribution. Employ a spoon to level the surface before placing the dish into the preheated oven for a duration of 1 hour.

Once the cheesecake has finished baking, retrieve it from the oven and allow it to cool down to room temperature. Afterward, cover it with cling film and place it in the refrigerator.

When ready to serve, accompany the cheesecake with a choice of jam, sauce, or even preserves. Even a drizzle of condensed milk can be delightful! Your creation is now complete and ready to enjoy



this delightful homemade cottage cheese cheesecake presents an exquisite fusion of flavors and textures, rendering it an irresistible delight fit for any occasion. The meticulous artistry that goes into shaping the crust, crafted from a blend of granola and almond flour, lays the foundation for an enchanting journey through dessert paradise. The luscious and velvety curd layer, enriched with the essence of cream, cottage cheese, and delicate notes of vanilla, strikes a harmonious equilibrium with the satisfying crunch of the crust.

The process of achieving baking perfection releases an aromatic symphony that wafts through the kitchen, offering a tantalizing glimpse into the forthcoming indulgence. With every bite, a mesmerizing interplay of contrasting elements unfolds on the taste buds, orchestrating a symphony of flavors that resonates long after the final forkful has been enjoyed.

Beyond being a testament to culinary ingenuity, this cheesecake serves as a blank canvas for personalized artistic expression. The array of topping possibilities is boundless – ranging from the graceful simplicity of fresh berries to the opulent opulence of chocolate sauce or the inviting allure of blueberry chia seed jam. The selection of premium ingredients, especially the cottage cheese, stands as a pivotal determinant in achieving an unforgettable culinary masterpiece

Eileen Smoot

Eileen is a former preschool educator, turned mom, turned foodie with a strong passion for helping small businesses in her community. With early aspirations of becoming a writer, she attended the University of Arizona to study English literature and creative writing before making the switch to education. An early retirement from her teaching career, a baking business of her own, and two kids later, she is now rekindling her love for writing with Tucson Foodie.

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