High Protein DietHigh Protein RecipeKeto DietKeto RecipesRecipe

Creamy Blueberry Cheesecake

Updated on 5 min read

Quick Description

This Blueberry Cheesecake is smooth, velvety, and topped with a vibrant blueberry compote that adds just the right touch of sweetness. It’s a lighter, protein-enriched version of the classic dessert — perfect for anyone craving indulgence without guilt.

Each bite is creamy, tangy, and sweet with that signature buttery crust — ideal for celebrations, brunches, or a quiet treat with your morning coffee.

Servings & Timing

  • Serves: 10–12 slices
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Cooling + Chilling Time: 4 hours minimum (preferably overnight)
  • Total Time: ~5 hours
  • Protein: ~10–12g per slice
  • Calories: ~250–280 kcal (depending on toppings and substitutions)

Ingredients List

For the Crust

  • 1 ½ cups crushed graham crackers or oat biscuits (about 150 g)
  • 2 tbsp granulated sweetener or sugar substitute (optional)
  • 5 tbsp unsalted butter, melted
  • ½ tsp cinnamon (optional, for warmth)

For the Cheesecake Filling

  • 2 cups (450 g) light cream cheese, room temperature
  • 1 cup (240 g) Greek yogurt or cottage cheese (blended smooth)
  • ¾ cup (150 g) sweetener or sugar of choice
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch (helps prevent cracks)
  • Pinch of salt

For the Blueberry Topping

  • 1 cup (150 g) fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 1 tbsp honey, maple syrup, or sweetener
  • 1 tsp cornstarch + 1 tbsp water (optional, for thickness)

Instructions

Step 1 – Prepare the Crust

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix crushed graham crackers, sweetener, melted butter, and cinnamon until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper.
  4. Bake for 8–10 minutes, then set aside to cool slightly while you prepare the filling.

Step 2 – Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer or whisk.
  2. Add Greek yogurt (or blended cottage cheese), sweetener, lemon juice, and vanilla extract. Mix until fully combined and silky.
  3. Add the eggs one at a time, beating on low speed after each addition (overmixing introduces air bubbles that cause cracks).
  4. Finally, sift in cornstarch and a pinch of salt. Mix gently until just combined.

Step 3 – Assemble & Bake

  1. Pour the cheesecake filling over the crust and smooth the top with a spatula.
  2. Place the springform pan inside a larger baking tray. Pour hot water into the tray (about 1 inch deep) to create a water bath — this helps the cheesecake bake evenly and prevents cracking.
  3. Bake for 50–55 minutes, or until the edges are set but the center still has a slight jiggle.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  5. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Step 4 – Prepare the Blueberry Topping

  1. In a small saucepan, add blueberries, lemon juice, and honey (or sweetener).
  2. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
  3. Mix cornstarch and water, then pour into the pan if you want a thicker sauce. Simmer for another 1–2 minutes.
  4. Remove from heat and cool before spreading over the cheesecake.

Step 5 – Serve

  1. Once fully chilled, run a knife around the edges of the pan and release the springform.
  2. Spoon or drizzle the blueberry topping over the cheesecake.
  3. Garnish with fresh blueberries and a light dusting of powdered sweetener if desired.
  4. Slice and serve chilled — the texture will be creamy and melt-in-your-mouth.

Ingredient Details & Substitutions

Ingredient Substitution Notes
Cream cheese Neufchâtel or light cream cheese Reduces fat while keeping flavor.
Greek yogurt Blended cottage cheese Adds protein and creaminess.
Graham crackers Almond flour or crushed oats Keto and gluten-free alternatives.
Sweetener Monk fruit, erythritol, or coconut sugar Adjust for sweetness preference.
Blueberries Strawberries, raspberries, or mixed berries Any fruit compote works beautifully.

Recipe Variations & Serving Ideas

  1. Keto Version
    Use almond flour for the crust and monk fruit sweetener in the filling. Top with sugar-free blueberry sauce.
  2. Protein Boost
    Add 1 scoop of vanilla protein powder to the filling mixture for an extra 10–15g protein per slice.
  3. Mini Cheesecakes
    Make individual cheesecakes using a muffin tin — reduce baking time to 18–20 minutes.
  4. No-Bake Version
    Skip the baking step: use a mix of cream cheese, Greek yogurt, gelatin, and sweetener, and chill until set.

Storage & Make-Ahead

  • Refrigerate: Store in an airtight container for up to 5 days.
  • Freeze: You can freeze the cheesecake (without topping) for up to 2 months. Thaw overnight in the fridge before serving.
  • Make-Ahead: Perfect for prepping 1–2 days ahead of events — the flavor actually improves as it chills.

Nutrition (Per Slice, with Blueberry Sauce)

Nutrient Amount
Calories 270 kcal
Protein 11 g
Carbohydrates 18 g
Fat 17 g
Fiber 2 g
Sugar 7 g
Calcium 12% DV

Additional Notes

  • Avoid overbaking — the cheesecake will continue to set as it cools.
  • Always use room-temperature ingredients for a smooth, lump-free filling.
  • If cracks appear, cover with blueberry sauce — no one will notice (and it looks stunning!).
  • For a thicker crust, increase butter and graham crumbs slightly.

Call-to-Action

Make this Blueberry Cheesecake your weekend dessert project — it’s rich, creamy, high in protein, and incredibly rewarding.
If you make it, share your slice and tag your favorite high-protein page to inspire others to enjoy healthy indulgence!

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