Quick Description
This High-Protein Blueberry Cheesecake is a luscious, rich dessert with a creamy cheesecake filling, a buttery graham cracker crust, and a sweet blueberry topping. It’s a perfect balance of tangy cream cheese, fresh berries, and a buttery crust that will satisfy any sweet tooth while adding a delicious boost of protein.
Servings & Timing
Serves: 8–10
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Chill Time: 3–4 hours
Total Time: ~5 hours
Ingredients List
Crust
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ¼ cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
Blueberry Topping
- 2 cups fresh blueberries
- ¼ cup sugar
- 2 tsp cornstarch
Instructions
1. Preheat Oven
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
2. Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10–12 minutes, then let it cool.
3. Make the Cheesecake Filling
Beat cream cheese with sugar and vanilla extract until smooth.
Add eggs one at a time, mixing well after each addition.
Pour the filling into the cooled crust.
4. Bake the Cheesecake
Bake for 50–55 minutes, until the center is set but still slightly wobbly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
5. Prepare the Blueberry Topping
In a small saucepan, combine blueberries, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.
Let it cool completely.
6. Chill the Cheesecake
Refrigerate the cheesecake for 3–4 hours or overnight.
Once chilled, spread the cooled blueberry topping over the cheesecake.
7. Serve
Slice and serve cold.
Nutrition (Per Serving – Approximate)
Calories: 320
Protein: 10g
Carbs: 34g
Fat: 18g
Fiber: 2g
Sugar: 24g
Benefits
- High-Protein Dessert from cream cheese and eggs
- Fresh & Light Blueberry Flavor
- Perfect for Gatherings
- Great Make-Ahead Option
- Rich & Creamy Texture
Additional Notes
- Use frozen blueberries if fresh are unavailable
- Add a touch of lemon zest to the filling for extra flavor
- You can use low-fat cream cheese for a lighter version
- Let the cheesecake set completely in the fridge for a firm texture
Dietary Info
High-Protein: ✅
Low-Carb: ❌
Gluten-Free: ✅ (if using GF crumbs)
Keto-Friendly: ❌
Dairy-Free: ❌
Brief Introduction
This blueberry cheesecake is the perfect dessert for any occasion. The creamy filling combined with the fresh blueberry topping creates a delicious and refreshing treat that’s guaranteed to impress your guests.
Step-by-Step Cooking Guide
- Make the crust
- Prepare the cheesecake filling
- Bake
- Make the blueberry topping
- Chill
- Top with blueberries
- Serve
Ingredient Details & Substitutions
Cream Cheese:
Use full-fat or low-fat cream cheese for a lighter option.
Blueberries:
Frozen blueberries can also be used for the topping.
Sugar:
Reduce sugar by ¼ cup if you prefer a less sweet version.
Recipe Variations & Serving Suggestions
Variations
- Add lemon zest or juice to the filling
- Use mixed berries for a different topping
- Add a layer of raspberry or strawberry sauce under the blueberries
Serve With
- Whipped cream
- Fresh mint leaves
- Chocolate drizzle
- Fresh fruit salad
Storage & Make-Ahead
Refrigerate: 4–5 days
Freeze: Not recommended for the topped version
Reheat: Serve chilled (no need to reheat)
FAQs
Can I use a different fruit for the topping?
Yes, raspberries, strawberries, or blackberries work wonderfully.
Can I make this a day ahead?
Yes, this cheesecake is best when made ahead and chilled overnight.
Can I use a different crust?
Yes, a nut-based crust (like almond flour) can replace graham cracker crumbs for a gluten-free option.
Optional Personal Story
This cheesecake is a family favorite of mine. It’s always a hit at any gathering, and the combination of fresh berries with the creamy filling never gets old.
