Healthier Blueberry Cheesecake (Gluten Free)
This healthier blueberry cheesecake always reminds me of my dad, because cheesecakes were one of his specialties at the diner that he owned and operated for many years. His looked spectacular, piled high with glazed berries!
This healthy blueberry cheesecake has a few tricks that make it lighter than the traditional ones. It has much less sugar than standard recipes, it also swaps in cottage cheese for some of the cream cheese, for lower fat and higher protein.
And the almond crust might be my favorite part! It’s got a sweet, buttery crunch that perfectly compliments the berries and couldn’t be easier to prepare. And on top of that, it’s gluten free!
Then the blueberry topping takes it absolutely over the top! The hardest part of this recipe is waiting for it to fully cool before digging in. Everyone in your family will love it. If you like this Healthier Blueberry Cheesecake, you’ll love my Lighter Chocolate Cottage Cheese Cheesecake and my Easy Mini Cheesecakes!
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Healthier Blueberry Cheesecake with Almond Crust (Gluten Free)
Equipment
Ingredients
Almond Crust
- 1½ cups almond flour
- 3 tbsp unsalted butter, melted
- 3 tbsp packed brown sugar or coconut sugar
- 2 tbsp tapioca starch, arrowroot powder, or cornstarch
- 1/4 tsp salt
Cheesecake
- 1 lb cream cheese, at room temperature (2 8-ounce packages)
- 1 cup cottage cheese
- ½ cup sugar
- 3 eggs, at room temperature
- 3 tbsp tapioca starch, arrowroot powder, or cornstarch
- 2 tsp almond or vanilla extract
- ¼ tsp salt
- 1 cup blueberries, fresh or frozen
Blueberry Topping
- 1½ cups blueberries, fresh or frozen
- 3 tbsp maple syrup
- 2 tbsp fresh lemon juice (from 1 medium lemon)
- Pinch salt
- 1½ tsp tapioca starch, arrowroot powder, or cornstarch
- 2 tbsp water
Instructions
- Preheat the oven to 325°F.
Crust:
- In a mixing bowl, stir together the almond flour, butter, brown sugar, tapioca starch, and salt until well combined. Transfer the mixture into a 9-inch springform pan and press into the bottom, pressing it up the edges a little bit if you’d like. Set the pan on a baking sheet and transfer to the oven. Bake until lightly browned and dry to the touch, 15 to 20 minutes. Cool.
Cheesecake:
- While the crust cools, combine the cream cheese, cottage cheese, and sugar in a blender or food processor, and process until smooth. Add the eggs, tapioca, starch, extract, and salt, and blend until smooth. Stir in the blueberries.
- Pour the mixture into the springform pan over the crust. Tap it a few times on the counter to eliminate air bubbles. Transfer to the oven and bake for 50 to 60 minutes, until just set in the center. Turn off the oven, crack the oven door open, and let the cheesecake cool for 30 minutes in the oven. Then cool completely on a wire rack at room temperature.
Topping:
- To make the topping, combine about two thirds of the blueberries, maple syrup, lemon juice, and salt in a saucepan. Bring to a simmer and cook until the juices thicken, 8 to 10 minutes. Make a slurry by whisking together the tapioca starch and water, then pour it into the sauce along with the remaining berries. Cook for 30 to 60 seconds, then remove from the heat and cool completely.
- To serve, run a thin knife around the edge of the cheesecake and unmold from the springform pan. Spread the berry sauce evenly over the top of the cooled cheesecake. Wipe your knife clean between each cut to get clean slices.
Notes
- It’s important to let the cheesecake cool completely before you slice it so that it fully sets in the center.
- Leftover cheesecake will keep for 3 to 4 days, covered and kept in the refrigerator.
Nutrition
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