This Cottage Cheese Blueberry Roll has a soft flourless base filled with cream cheese and a thick homemade blueberry filling. The cottage cheese is blended into the batter, so the baked sheet is smooth, mild, and flexible enough to roll.
I’ve made so many cottage cheese desserts by now, from my Cottage Cheese Lemon Mousse and Cottage Cheese Chia Pudding to my Cottage Cheese Cheesecake, and I’m still surprised by how smooth cottage cheese becomes once blended. In this roll, it creates a soft, flourless base that holds together well without having a strong cottage cheese taste.
What makes this Cottage Cheese Blueberry Roll so good is the balance of flavors. The mild cottage cheese base, smooth cream cheese, and fruity blueberry filling work really well together. The blueberries are slightly tart, which keeps the dessert from tasting too rich or overly sweet. Every slice has the blueberry cheesecake flavor I love, but in a lighter form.
I like serving this roll cold from the fridge after the layers have had time to set. With only 88 calories per slice, it’s a lighter dessert that still has the creamy blueberry cheesecake flavor I love. You can also make it without added sugar by using a low-carb sweetener in the base and blueberry filling.
Why You’ll Love This Cottage Cheese Blueberry Roll
- A low-calorie dessert: Each slice has only 88 calories while still tasting creamy and satisfying.
- No flour required: The base contains no wheat, almond, or coconut flour.
- Soft and creamy: Blended cottage cheese creates a smooth base, while cream cheese gives the center a cheesecake-like texture.
- Easy to make without added sugar: Use your preferred low-carb sweetener instead of agave or maple syrup.
- Good for making ahead: The roll needs time to chill, so it can be prepared before you plan to serve it.
- Approximately 6g protein per slice: Cottage cheese, eggs, and cream cheese contribute protein without adding protein powder.
If you enjoy cottage cheese and blueberries together, try my cottage cheese blueberry muffins for an easy baked treat or my cottage cheese blueberry ice cream when you want a cold and creamy dessert.
Ingredients You’ll Need
The exact measurements are included in the recipe card. Here are a few details that make a difference in the texture of the roll.
For the Cottage Cheese Base
Cottage Cheese – Cottage cheese forms the base of the roll and adds plenty of protein. Full-fat cottage cheese gives the softest, creamiest result, but low-fat cottage cheese also works.
Eggs – The eggs give the base structure and help it set without needing flour. Use large eggs for the most reliable texture.
Sweetener – This lightly sweetens the base. Use your favorite low-carb sweetener to keep the recipe sugar-free.
Cornstarch – A small amount of cornstarch helps stabilize the cottage cheese mixture and gives the baked base enough flexibility to roll.
Baking Powder – Baking powder gives the base a slightly lighter, softer texture.
Vanilla Extract – Vanilla is optional, but it adds a gentle dessert flavor that works especially well with the blueberries and cream cheese.
For the Blueberry Filling
Frozen Blueberries – Frozen blueberries soften quickly and release plenty of juice as they cook, making them perfect for a thick, fruity filling.
Lemon Juice – Lemon juice brightens the blueberry flavor and balances their sweetness.
Sweetener – Agave syrup or maple syrup can be used, but for a sugar-free blueberry roll, use a low-carb sweetener instead. Adjust the amount depending on how tart your blueberries are.
Cornstarch and Cold Water – These are whisked together to create a slurry that thickens the blueberries into a spreadable, jam-like filling.
For the Cream Cheese Filling
Light Cream Cheese – This creates the smooth, creamy layer between the cottage cheese base and homemade blueberry filling. Regular cream cheese can also be used for a richer result.
Optional Toppings
Greek Yogurt – A little Greek yogurt adds a creamy finishing touch and looks beautiful spooned or drizzled over the sliced roll.
Fresh Blueberries – Add a few fresh blueberries before serving for extra color and fresh blueberry flavor.
How to Make a Cottage Cheese Blueberry Roll
Prepare the Cottage Cheese Base
Preheat the oven to 350°F or 180°C. Line a 9×13-inch light-colored metal rimmed baking sheet with parchment paper, leaving enough overhang to help lift and roll the base. Lightly grease the parchment.
Add the cottage cheese, eggs, sweetener, cornstarch, baking powder, and vanilla extract to a blender or food processor.
Blend until the mixture is completely smooth and creamy. Depending on your blender, this may take 1 to 2 minutes. Scrape down the sides as needed and continue blending until no cottage cheese curds are visible.
Pour the mixture into the prepared pan and spread it into a thin, even rectangle. Try to keep the thickness as consistent as possible so the base bakes evenly.
Bake for 15 to 20 minutes, or until the center is set and the edges are lightly golden. Avoid baking it until it becomes deeply browned or dry, since an overbaked base is more likely to crack when rolled.
Make the Blueberry Filling
While the base is baking, add the frozen blueberries, lemon juice, and sweetener to a small saucepan.
Cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until the blueberries soften and begin releasing their juices. You can gently mash some of the blueberries with the back of a spoon to help create a thicker filling.
In a small bowl, whisk together the cornstarch and cold water until completely smooth.
Pour the cornstarch slurry into the softened blueberries. Continue cooking for another 1 to 2 minutes, stirring constantly, until the filling becomes very thick and jam-like.
Remove the saucepan from the heat and allow the blueberry filling to cool completely. It needs to be cold or at least room temperature before you spread it over the cream cheese.
Fill and Roll
Let the baked cottage cheese base cool in the pan for about 10 minutes.
Carefully loosen the base from the parchment paper. Work slowly, especially around the edges, so the thin base does not tear.
Spread the softened cream cheese evenly over the surface, leaving a small border around the edges.
Spoon the cooled blueberry filling over the cream cheese and gently spread it into an even layer.
Starting from one of the shorter sides, use the parchment paper to help lift and carefully roll the base into a log. Roll slowly and gently rather than pressing too tightly, which could push the filling out of the sides.
Place the roll seam-side down and refrigerate it for at least 30 minutes. Chilling helps the layers firm up and makes the roll much easier to slice.
Top with Greek yogurt and fresh blueberries if desired, then cut into slices and serve chilled.
My Best Tips
Choose a thicker cottage cheese. If yours has a lot of liquid in the container, drain off the excess before measuring so the batter is not too thin.
Taste the blueberries before adding the slurry. Some blueberries are more tart than others, so adjust the sweetener before thickening the filling.
Use block-style cream cheese. Cream cheese sold in a block is usually thicker than spreadable cream cheese from a tub and is less likely to make the filling runny.
Do not add too much filling. A generous but thin layer is enough. Overfilling the roll can cause the cream cheese and blueberries to squeeze out as you roll it.
Use unflavored dental floss for neat slices. Slide it underneath the chilled roll, cross the ends over the top, and gently pull to cut through without flattening the swirls.
Easy Variations
- Raspberry Cottage Cheese Roll: Use only frozen raspberries for a brighter, slightly more tart filling.
- Lemon Blueberry Cottage Cheese Roll: Add a little finely grated lemon zest to the cottage cheese base for extra lemon flavor that pairs well with blueberries.
- Strawberry Cheesecake Roll: Use chopped frozen strawberries for the filling and add a little extra lemon juice if they are very sweet.
- Chocolate Blueberry Roll: Add 1 tablespoon of unsweetened cocoa powder to the cottage cheese batter for a chocolate base that pairs well with the blueberry filling.
Storage
Store the cottage cheese blueberry roll in an airtight container in the refrigerator for up to three days. For the best texture, I do not recommend freezing it because the cream cheese and blueberry layers may release moisture after thawing.
Frequently Asked Questions
Does the roll taste like cottage cheese?
No, not strongly. Once the cottage cheese is blended until completely smooth and baked with vanilla and sweetener, it has a mild flavor. The cream cheese and blueberry filling are the most noticeable flavors in the finished dessert.
Can I use low-fat cottage cheese?
Yes. Full-fat cottage cheese generally produces a softer and creamier base, but low-fat cottage cheese can also work. Make sure you blend it very well.
Why did my cottage cheese roll crack?
The base may have been overbaked, spread too thinly, or allowed to become completely cold before rolling. Remove it when the center is set and the edges are only lightly golden. Let it cool, then roll slowly with the help of the parchment paper.
Can I use fresh blueberries?
Yes, although frozen blueberries are often easier because they release their juices quickly. When using fresh blueberries, you may need to add a teaspoon or two of water while they cook.
Can I make the roll ahead?
Yes. Prepare and refrigerate it up to one day before serving. Keep it covered and wait to add the Greek yogurt and fresh blueberries until serving.
Can I use spreadable cream cheese?
Brick-style cream cheese works better because it is thicker. Spreadable cream cheese from a tub may make the center too soft.
Is this cottage cheese roll sugar-free?
The blueberries and dairy contain naturally occurring sugar, so it is not completely sugar-free. You can make it without added sugar by using a low-carb sweetener instead of agave or maple syrup.
More Cottage Cheese Recipes
You can also browse my collection of 40+ cottage cheese recipes for more breakfasts, desserts, snacks, and savory meals
- Cottage Cheese Blueberry Muffins
- Cottage Cheese Blueberry Ice Cream
- Cottage Cheese Blueberry Cloud Bread
- Cottage Cheese Clafoutis
Cottage Cheese Blueberry Roll
Description
Ingredients
Cottage Cheese Base
- 1 cup cottage cheese
- 1/2 tsp baking powder
- 2 eggs large
- 2 tbsp powdered sweetener
- 1 tsp cornstarch
- ½ teaspoon vanilla extract optional
Blueberry Filling
- 1 cup frozen blueberries 150 grams
- 1 tablespoon lemon juice
- 1 teaspoon sweetener or more to taste
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Cream Cheese Filling
- 1/2 cup light cream cheese softened
Optional Toppings
- Greek yogurt + Fresh blueberries
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch rimmed metal baking sheet with parchment paper, leaving enough overhang to lift the baked base from the pan. Lightly grease the parchment.
- Add the cottage cheese, eggs, sweetener, cornstarch, baking powder, and vanilla extract to a blender. Blend until completely smooth and creamy.
- Pour the mixture into the prepared pan and spread it into a thin, even rectangle.
- Bake for 15 to 20 minutes, or until the center is set and the edges are lightly golden. Do not overbake, or the base may crack when rolled.
- While the base is baking, add the frozen blueberries, lemon juice, and sweetener to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the cornstarch slurry into the blueberries. Cook for another 1 to 2 minutes, stirring constantly, until the filling is very thick and jam-like.
- Remove the blueberry filling from the heat and let it cool completely.
- Let the baked base cool in the pan for about 10 minutes. Use the parchment overhang to lift it onto a work surface. Gently loosen the edges, but leave the base on the parchment to help with rolling.
- Spread the softened cream cheese evenly over the base, leaving a small border around the edges.
- Spread the cooled blueberry filling over the cream cheese.
- Starting from one of the shorter sides, use the parchment paper to help you carefully roll the base into a log.
- Place the roll seam-side down and refrigerate it for at least 30 minutes. Add Greek yogurt and fresh blueberries, if using, then cut the roll into eight equal slices and serve chilled.
- Top with Greek yogurt and fresh blueberries, then slice and serve chilled.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
