Crustless Blueberry Cottage Cheesecake Recipe

Ingredients

  • Cooking spray
  • 4 cups Fat free cottage cheese
  • ⅔ cup Monk fruit sweetener with erythritol
  • ½ cup Plain fat free Greek yogurt
  • 1½ Tbsp Vanilla extract
  • 3 large Egg
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
  2. remove In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides.
  3. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth. then add the blueberries.
  4. Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes.
  5. Remove the cheesecake from the oven and cool to room temperature.
    Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. 
    Serving size: 1 slice

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