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High-Protein Blueberry Cheesecake

Updated on 4 min read
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Quick Description

A rich, creamy cheesecake with a layer of fresh blueberries and whipped cream — the perfect indulgence made lighter with protein-packed ingredients.

Servings & Timing

  • Servings: 8–10
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Chill Time: 4 hours
  • Total Time: 5 hours 20 minutes
  • WW Points: ~9–12 per slice (depends on the crust and cream used)

Ingredients List

For the Crust:

  • 1 ½ cups almond flour (or graham cracker crumbs for a classic option)
  • 2 tablespoons melted butter
  • 2 tablespoons honey or maple syrup (for sweetness)

For the Cheesecake Filling:

  • 2 cups low-fat cream cheese (or Greek yogurt for a lighter option)
  • 1 scoop vanilla protein powder (or unflavored)
  • 1 cup Greek yogurt (adds protein and creaminess)
  • ½ cup light sour cream (optional for extra smoothness)
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup or honey
  • 2 eggs

For the Blueberry Topping:

  • 1 ½ cups fresh blueberries (or frozen if out of season)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemon juice (for brightness)
  • Optional: Whipped cream for garnish

Instructions

  1. Preheat Oven: Set to 325°F (163°C). Line a springform pan with parchment paper or grease it lightly.
  2. Make the Crust: Mix almond flour, melted butter, and honey until well combined. Press into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Let cool.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese, Greek yogurt, protein powder, sour cream (if using), vanilla extract, and maple syrup until smooth. Add eggs and mix until fully incorporated.
  4. Bake: Pour the cheesecake mixture over the cooled crust. Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the door slightly open for 1 hour.
  5. Chill: Refrigerate for at least 4 hours or overnight for best results.
  6. Make the Blueberry Topping: In a small saucepan, combine blueberries, honey, and lemon juice. Heat over low until the berries soften and the syrup thickens, about 5 minutes.
  7. Serve: Spread the blueberry topping over the chilled cheesecake, garnish with whipped cream, and serve.

Additional Notes

  • For a lower-sugar version, use a sugar substitute like stevia in the cheesecake mixture and topping.
  • No-Bake Option: Substitute the eggs with gelatin for a no-bake version.
  • For extra protein, add more protein powder or use a high-protein yogurt.

Dietary Info

  • High-Protein (from protein powder and Greek yogurt)
  • Gluten-Free (if using almond flour)
  • Keto-Friendly (if using a low-carb sweetener)

Brief Introduction

This high-protein blueberry cheesecake delivers a creamy, decadent dessert experience without the guilt. It’s perfect for special occasions or as a sweet post-workout treat.

Step-by-Step Cooking Guide (Expanded)

  1. Crust Prep: Almond flour gives the crust a rich, nutty flavor that complements the cheesecake filling.
  2. Filling Smoothness: Be sure to blend the filling ingredients well for a creamy, lump-free texture.
  3. Baking Tip: The cheesecake should still be slightly jiggly when you turn off the oven — it will firm up as it cools.
  4. Topping: The blueberry topping is naturally sweetened and adds freshness to each bite.

Ingredient Details & Substitutions

  • Almond flour: You can use graham crackers for a more traditional crust.
  • Protein powder: Any vanilla or unflavored protein powder works, depending on your preference.
  • Greek yogurt: Use dairy-free yogurt for a non-dairy version of the cheesecake.
  • Blueberry Topping: Frozen blueberries work just as well, just thaw and simmer.

Recipe Variations & Serving Suggestions

  • Mini Cheesecakes: Make mini cheesecakes using a muffin tin or mini springform pans.
  • Flavor Variations: Swap blueberries for raspberries or mixed berries for a different flavor profile.
  • Extra Protein: Top with a scoop of protein powder mixed with water for an extra protein boost.

Storage & Make-Ahead

Freezer: Can freeze for up to 2 months. Thaw in the fridge overnight before serving.

Fridge: Store in an airtight container for up to 5 days.

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