Blueberry Cheesecake Cottage Cheese Mug Cake
This soft and creamy blueberry cheesecake mug cake is packed with protein and comes together in just minutes. Made with cottage cheese, fresh blueberries, and a hint of vanilla, it tastes like a cozy cheesecake dessert while being light enough for breakfast or a healthy snack.
Ingredients
- ½ cup cottage cheese
- 1 egg
- 2 tbsp oat flour or blended oats
- 1 tbsp maple syrup or honey
- ¼ tsp vanilla extract
- ¼ tsp baking powder
- 2 tbsp fresh or frozen blueberries
- 1 tbsp cream cheese (optional, for extra cheesecake flavor)
Optional Toppings
- Extra blueberries
- Crushed graham crackers
- Greek yogurt
- Honey drizzle
- Lemon zest
Instructions
1. Blend the Batter
In a blender or small food processor, blend cottage cheese, egg, oat flour, maple syrup, vanilla, and baking powder until smooth.
2. Add Blueberries
Fold in the blueberries gently. Add cream cheese chunks if using.
3. Fill the Mug
Pour the mixture into a large microwave-safe mug or ramekin.
4. Microwave
Cook on high for 1½–2 minutes, depending on your microwave. The center should look just set.
5. Cool Slightly & Serve
Let cool for 1–2 minutes before adding toppings and enjoying.
Tips
- For a sweeter dessert version, add extra maple syrup.
- Frozen blueberries work well—no need to thaw.
- Don’t overcook or the cake may become rubbery.
Q & A
Can I bake this instead?
Yes. Bake at 350°F (175°C) for about 15–18 minutes in a ramekin.
Is this high in protein?
Yes! Cottage cheese and egg make this mug cake protein-rich and satisfying.
Can I use almond flour?
Yes, though the texture will be slightly softer and more moist.
Can I make it gluten-free?
It already can be if you use certified gluten-free oats or oat flour.
How do I store leftovers?
Cover and refrigerate for up to 2 days. Reheat briefly before serving.
Can I use other fruit?
Absolutely. Raspberries, strawberries, or chopped peaches work beautifully.
