Looking for a healthy cheesecake? This plum cheesecake with cottage cheese is entirely gluten-free, packed with protein and built on a light crust of buckwheat and almond flour. In the middle, a layer of ripe, juicy plums bakes down into something soft and jammy, pairing beautifully with the nutty crust and creamy cheese. It’s the perfect late-summer dessert — wholesome enough for afternoon tea, yet indulgent enough to satisfy your sweet cravings.
A healthy, sweet and juicy plum cheesecake
By the end of summer, when plums are everywhere, the question is always the same: what new thing can we bake with them this year? If you’ve tried our sugar-free homemade plum jam or our buckwheat plum clafoutis and plum jam cookies, I’m sure this cheesecake will win you over, too.
This recipe comes from Slovenia, a country with a rich buckwheat tradition and well-known for its buckwheat bread with walnuts. Just like buckwheat, plums have long been part of life across the Balkans. It wasn’t so long ago that nearly every home had an orchard, and plum trees were almost obligatory. And I’ll be honest here: when I see baskets overflowing with plums, my first thought goes straight to a shot of spirit-warming homemade plum brandy 🙂
But hey, let’s keep it wholesome this time and turn those plums into a healthy cake, shall we?
The plums in this cheesecake truly come to their full expression; they form a double layer that bakes down into something rich, juicy, and almost jam-like. And instead of heavy cream cheese or mascarpone, the filling is made with cottage cheese, giving it a lighter texture and a healthy boost of protein.
The crust is traditionally made of buckwheat flour, which keeps it naturally gluten-free. We’ve added a little almond flour to make it lighter and give it a subtle nutty flavor.
It’s simple, straightforward, and a great way to put ripe plums to use. Frozen fruit works just as well, or you can swap in other seasonal favorites like pears, nectarines, or even apples.
And it’s perfect after a bowl of Slovenian barley soup (ričet), or as the sweet finish to traditional Balkan dishes like japrak or slow-cooked beef goulash.
Have I tempted your taste buds yet? Let’s get to the recipe – this cheesecake is waiting to be baked.
Key ingredients
FRESH PLUMS – We used ripe garden plums for this cheesecake, but frozen ones work just as well. No need to peel them — the skins soften beautifully in the oven, adding flavor and aroma to the cake.
BUCKWHEAT FLOUR – Naturally gluten-free and a perfect match for cottage cheese. You’ll need about 150 g (1 1/4 cup). If you can, choose organic buckwheat flour for the best taste.
ALMOND FLOUR – We swapped a part of the buckwheat with almond flour to lighten the crust and give it a subtle nutty sweetness.
COTTAGE CHEESE – The heart of this cheesecake. It’s high in protein, creamy, and bakes wonderfully with plums.
EGGS – Three for the crust and four for the cheese layer. Free-range eggs are worth it here — they give the cake a rich golden color and a fuller flavor.
BUTTER – We used 100 g, but you can easily swap it with about 80 g of sunflower oil if you prefer.
SUGAR – White sugar works fine if you’re not on a special diet, but you can replace it with honey, maple syrup, or erythritol if you want a lighter touch.
CINNAMON – Just a sprinkle brings the plums to life. It fills the kitchen with that warm, cozy smell.
LEMON – The zest goes into the crust, and the juice goes into the cottage cheese layer. Together with cinnamon and plums, it makes the whole cake smell like pure comfort.
Tweaks that take this plum cheesecake to the next level
Add another layer of nuts. Want to make it richer? Slip in a layer of walnuts, hazelnuts, or poppy seeds mixed with whipping cream and an egg yolk. It bakes into something nutty, creamy, and absolutely heavenly!
Go flourless. Skip the buckwheat crust altogether and bake just the plums with the cottage cheese layer on top. The result is a lighter cheesecake that’s incredibly tasty and satisfying — plus, it’s gluten-free, keto-friendly, and low in carbs.
Double up on plums. Do you have a big basket of plums to use? Add a second layer on top of the cheese filling. You’ll end up with a cheesecake that’s even juicier, bursting with fruit, and impossible to resist.
How to make plum cheesecake with cottage cheese
STEP 1: Preheat the oven to 356°F/180°C.
Preheat your oven to 356°F / 180°C. Wash the plums and remove the pits. It’s easiest if you cut them in half — this way, they’ll layer neatly between the crust and the cheese filling. Leave the skins on; they soften beautifully during baking and add both aroma and color to the cake.
STEP 2: Separate three eggs, placing the yolks and whites into two bowls. Beat the egg whites until they hold stiff peaks. In the bowl with the yolks, add 2/3 cup of sugar (130 grams) along with vanilla sugar, and whisk until the mixture gets pale and fluffy.
STEP 3: In another bowl, combine your dry ingredients: buckwheat flour, almond flour, a pinch of cinnamon, baking powder, and lemon zest. Add in the butter (softened to room temperature or melted) and fold in the whipped egg yolks.
STEP 4: Then gently mix in the beaten egg whites until the batter comes together. You’ll get a sturdy, yet airy mixture that will form the base of your cheesecake.
STEP 5: Transfer it to a buttered 8-inch (20 cm) round baking pan (grease generously so it doesn’t stick).
STEP 6: Arrange the plums on top of the base in two layers: first, place the cut side facing up; then, place a second layer with the cut side facing down. Bake for 15 minutes at 356°F / 180°C. This short bake firms up the base before adding the cheese layer.
STEP 7: In the meantime prepare the cheese filling. Separate the remaining four eggs. Beat the whites with 100 g sugar (100 g to cups) until stiff peaks form. In another bowl, beat the yolks with the other 100 g sugar and freshly squeezed lemon juice until creamy.
STEP 8: Mix the cottage cheese into the egg yolk mixture with lemon until smooth, then gently fold in the whipped egg whites by hand — not with a mixer — to keep the filling light and airy.
STEP 9: Take the pan out of the oven after 15 minutes of baking and pour the cottage cheese mixture over the plums, tilting or lightly shaking the pan so it spreads evenly into every corner.
Bake for another 35 minutes at 356°F / 180°C. If the top browns too quickly, cover it loosely with parchment paper. The cheesecake is done when the edges turn golden and a toothpick inserted in the center comes out clean.
STEP 10: Let the cake rest in the pan for about 10 minutes before loosening the edges with a knife and carefully removing the mold. Though it’s tempting to cut right in while warm, it’s best to let it cool to room temperature before slicing. That way, it sets perfectly and slices cleanly. Enjoy!
Tips and tricks for a perfect plum cheesecake
Use room-temperature ingredients. Cold butter, eggs, or cottage cheese won’t blend as smoothly. Let them sit out for a bit before mixing.
Line and butter the pan well. A little parchment paper and a generous layer of butter keep the cake from sticking and give you those clean edges.
Layer the plums evenly. Don’t just dump them in; it’s better to spread them out tightly (and generously) so every bite gets some fruit. If the plums are extra juicy, pat them dry before layering.
Keep an eye on it when baking. Cover it with parchment paper towards the end of baking. Cheesecake should be set but still slightly wobbly in the center when you take it out. It will firm up as it cools.
Chill before serving. This cheesecake tastes best when it has time to rest. A few hours in the fridge (or overnight) lets the flavors come together.
Dress it up. A dusting of powdered sugar, a few sliced almonds, a drizzle of honey or another layer of plum jam on top makes it even prettier.
Storage
Keep your plum cheesecake in the refrigerator, covered with foil or in an airtight container. It will stay fresh for up to 4 days. The flavor often gets even better after the first day; it’s even juicier the next day.
This cheesecake also freezes beautifully. Cut it into slices, wrap each piece in parchment paper, and store in a freezer-safe container or bag. It will keep for about 2–3 months. Thaw overnight in the fridge and enjoy it chilled.
Using frozen plums: You don’t have to wait for plum season; the recipe will work just as well with frozen fruit. Just don’t forget to remove the pits before freezing! When baking, you don’t need to thaw them completely, but let them soften enough that you can arrange them over the first layer. They’ll bake down into the same jammy, juicy layer as fresh plums.
More plum recipes
Plum cheesecake FAQ’s
Yes, absolutely. The plums have plenty of natural sweetness, especially when they’re ripe and juicy. You can leave the sugar out completely or swap it with honey, maple syrup, or a sugar-free sweetener like erythritol. It will still taste wonderful.
That usually means it needed a little more time in the oven. Cheesecake should be set around the edges but still have a slight wobble in the center; it firms up as it cools. Ensure your oven is fully preheated. If your plums are particularly juicy, gently pat them dry before layering to prevent the filling from becoming too wet.
Easy! Skip the sugar and use a low-carb sweetener, replace the buckwheat flour with almond flour or coconut flour, and keep the butter and cottage cheese as they are. You’ll have a delicious keto-friendly plum cheesecake that’s both rich in protein and low in carbs.
Yes, farmer’s cheese works excellently in this recipe. It’s drier than cottage cheese, so the texture of the cheesecake will be slightly firmer, but the flavor remains delicious. If the cheese feels too dry, blend it with a splash of milk or cream before mixing it into the batter.
Plum Cheesecake With Cottage Cheese
EQUIPMENT
- 1 8 inch (20 cm) round baking pan
INGREDIENTS
For the crust
- 150 g buckwheat flour
- 55 g almond flour
- 100 g butter
- 3 eggs
- 130 g sugar
- 10 g vanilla scented sugar
- 1 tbsp lemon zest
- 1 tsp cinnamon
For the cottage cheese layer
- 600 g plums
- 500 g cottage cheese
- 4 eggs
- 200 g sugar
- 2 tbsp lemon juice
INSTRUCTIONS
- Preheat the oven to 356°F / 180°C. Wash, halve, and pit the plums. Leave the skins on, as they soften during baking and add flavor.
- Separate three eggs. Beat the whites until stiff. In another bowl, whisk the yolks with 130 g sugar and vanilla sugar until pale and fluffy.
- In a mixing bowl, combine buckwheat flour, almond flour, baking powder, cinnamon, and lemon zest. Stir in the softened or melted butter, then fold in the whipped yolks. Gently add the beaten whites last.
- Spread the batter into a well-buttered 8-inch (20 cm) round pan, making sure the sides are greased generously to prevent sticking.
- Arrange the plums over the base in two layers: first with the cut side up, then a second layer with the cut side down. Bake for 15 minutes at 356°F / 180°C to set the base before adding the cheese layer.
- While the base is baking, prepare the filling. Separate the remaining 4 eggs. Beat the whites with 100 g sugar until stiff peaks form. In a separate bowl, whisk the yolks with the other 100 g sugar and freshly squeezed lemon juice until thick and creamy.
- Mix the cottage cheese into the yolk mixture until smooth, then fold in the whipped whites by hand to keep the filling airy.
- Pour the cottage cheese mixture evenly over the plums. Bake for 35 minutes at 356°F / 180°C. Cover loosely with parchment if the top darkens too fast.
- The cheesecake is done when golden at the edges and set in the middle. Let rest for 10 minutes before loosening the edges and unmolding. Allow to cool to room temperature before slicing and serving.
NOTES
NUTRITION
If you make this recipe, let us know! Drop a comment below – we’d love to hear how yours turns out!
And hey, please do hit that share button and spread a little plum love. ❤️
Oh my, this cake looks very delicious! Could I also use cream cheese instead of cottage cheese? I can’t wait to make though, it’s perfect timing – a sunny weekend and lots of plums! Cheers to you Mariama!
Thanks, Milo! Yes, cream cheese works too — just add about two tablespoons of flour to help the cheese layer set nicely. I’d go with buckwheat or another gluten-free option if you want to keep the cake gluten-free.”