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A jar of blueberry cheesecake topped with fresh blueberries on a marble countertop, with scattered blueberries around

Protein-Packed Blueberry Cheesecake

Packed with high-protein ingredients and fresh blueberries, this creamy, tangy dessert is perfect for satisfying your sweet tooth while staying on track with your fitness goals
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • 9-inch springform pan
  • Food processor or blender
  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Baking sheet
  • Cooling rack

Ingredients
  

Crust

  • 1 ½ cups  almond flour
  • 2 tbsp  coconut oil  melted
  • 2 tbsp  honey or maple syrup

Filling

  • 1 ½  cups  Greek yogurt nonfat
  • 8 oz  low-fat cream cheese softened
  • 2  scoops  vanilla protein powder
  • 2 large eggs
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Topping  optional
  • ½  cup fresh blueberries
  • 1 tbsp honey  drizzle

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with coconut oil.
    Open oven preheating with a tray inside, illuminated with a warm light
  • Make the Crust:
    In a mixing bowl, combine almond flour, melted coconut oil, and honey. Mix until it forms a crumbly texture. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
    Top view of a golden baked cheesecake in a round baking pan on a rustic wooden surface
  • Prepare the Filling:
    In a large bowl, use a mixer to blend Greek yogurt, cream cheese, and protein powder until smooth. Add eggs one at a time, mixing until fully incorporated. Stir in honey, vanilla extract, and blueberries gently.
    Close-up of creamy, purple blueberry yogurt with fresh blueberries mixed in.
  • Assemble and Bake:
    Pour the filling over the cooled crust, spreading it evenly. Place the springform pan on a baking sheet to catch any drips. Bake for 50 minutes, or until the center is slightly jiggly but the edges are set.
    Close-up of blueberry cheesecake batter being poured, topped with fresh blueberries
  • Cool and Chill:
    Let the cheesecake cool on a wire rack for 30 minutes. Then refrigerate for at least 4 hours or overnight to set.
    A jar of blueberry cheesecake with whipped cream, fresh blueberries, and a sprinkle of crumble on top
  • Add Toppings and Serve:
    Before serving, garnish with fresh blueberries and a drizzle of honey if desired. Slice and enjoy!
    Close-up of a blueberry smoothie bowl garnished with oats, blueberries, and a purple edible flower

Video

Notes

Nutritional Information (Per Slice)

  • Carbohydrates: 12g
  • Protein: 16g
  • Fat: 10g
Keyword GlutenFree, Healthy Eating, Quick Snack