Oh my goodness, friends! I’m so excited to share this little slice of heaven with you today. This High Protein Blueberry Cheesecake is what I call my “have your cake and eat it too” miracle – all the creamy, decadent goodness of cheesecake but with a protein boost and fewer calories. Trust me, this one’s a game-changer for those of us who love our desserts but also want to stay on track with our health goals!
Table of Contents
Why You’ll Love This Recipe
- It’s packed with protein (around 15g per slice!) while keeping calories in check – no post-dessert guilt here!
- The texture is silky smooth and luscious – you genuinely won’t believe it’s not a traditional full-fat cheesecake.
- It’s make-ahead friendly – perfect for weekend prep to enjoy throughout the week.
- The gorgeous blueberry swirl doesn’t just look pretty – it adds natural sweetness without a ton of added sugar.
Ingredients
For the Crust:
- Almond flour – gives a nutty flavor and keeps carbs lower than traditional graham cracker crusts.
- Rolled oats – adds heartiness and fiber to the base.
- Coconut oil – helps bind everything together with less saturated fat than butter.
- Honey – just enough to sweeten without going overboard.
For the Filling:
- Greek yogurt – the secret weapon for creaminess and a serious protein boost.
- Light cream cheese – still gives you that cheesecake tang with fewer calories.
- Vanilla protein powder – amps up the protein while adding sweetness.
- Eggs – helps the cheesecake set perfectly.
- Lemon zest – brightens everything up with zero calories.
- Vanilla extract – because warmth and flavor are non-negotiable!
For the Blueberry Swirl:
- Fresh blueberries – packed with antioxidants and natural sweetness.
- Lemon juice – balances the berries with a touch of acidity.
- Honey – just a hint to enhance the natural berry flavor.
The full ingredient list with measurements will be available in the recipe card below.
How to Make this High Protein Blueberry Cheesecake
- Prepare your pan: Line an 8-inch springform pan with parchment paper and preheat your oven to 325°F. This temperature helps the cheesecake bake evenly without cracking.
- Make the crust: Mix your almond flour, crushed oats, melted coconut oil, and honey until it looks like wet sand. Press it firmly into the bottom of your pan – I use the bottom of a measuring cup to get it nice and compact.
- Pre-bake the crust: Pop it in the oven for about 10 minutes until it’s just starting to turn golden. Then let it cool while you make the filling.
- Blend your filling: In your food processor, combine the Greek yogurt, light cream cheese, protein powder, eggs, lemon zest, and vanilla. Blend until it’s silky smooth, scraping down the sides occasionally. You want this mixture to be completely lump-free for that perfect texture!
- Prepare the blueberry swirl: In a small saucepan, gently simmer blueberries with lemon juice and a touch of honey until they start to burst and release their juices. Let it cool slightly, then blend until smooth.
- Assemble your cheesecake: Pour the cheesecake filling over your pre-baked crust. Drop spoonfuls of the blueberry mixture on top, then use a knife to create those gorgeous swirls. Don’t overmix – we want distinct ribbons of blueberry!
- Bake with care: Place your cheesecake in a water bath (wrap the bottom of your springform pan in foil first!) and bake for about 45-50 minutes. The center should still have a slight jiggle – it will continue setting as it cools.
- Cool properly: Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooling prevents those pesky cracks! Then chill in the refrigerator for at least 4 hours, but overnight is even better.
Pro Tips for Making the Recipe
Don’t skip the water bath! It’s the secret to that perfectly creamy texture without cracks. If you’re worried about leaks, double-wrap your springform pan in heavy-duty foil.
Room temperature ingredients are essential for a smooth filling – take your cream cheese and eggs out of the fridge at least 30 minutes before starting.
If protein powder tends to make your baked goods dry, add an extra tablespoon of Greek yogurt to the filling for insurance.
For the most vibrant blueberry swirl, use fresh berries when they’re in season. If using frozen, thaw and drain them well to remove excess moisture.
How to Serve
This gorgeous cheesecake stands beautifully on its own, but I love adding a few fresh blueberries on top for an extra pop of color and freshness! For a special touch, sprinkle a few toasted sliced almonds around the edge.
Serve it chilled with a hot cup of herbal tea for an afternoon treat, or as a satisfying end to a dinner party – your guests will never guess it’s a lighter version!
If you’re feeling extra fancy, a tiny drizzle of good quality honey and a sprig of fresh mint makes it look like it came from a high-end bakery.
Make Ahead and Storage
This cheesecake is actually BETTER when made ahead! The flavors meld together beautifully after 24 hours in the refrigerator.
Refrigerator: Store leftover slices in an airtight container for up to 5 days. I like to place small pieces of parchment between slices to keep them from sticking together.
Freezer: This cheesecake freezes beautifully! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re craving something sweet, just thaw a slice in the refrigerator overnight.
Serving after storage: Let refrigerated slices sit at room temperature for about 15 minutes before serving for the creamiest texture. For frozen slices, thaw overnight in the refrigerator for the best results.
FAQs
Can I use a different protein powder in this recipe?
Absolutely! While I prefer vanilla protein powder for its neutral flavor, you can experiment with other types. Whey protein tends to bake up the best, but plant-based options work too – just be aware they might change the texture slightly. If using unflavored protein powder, add an extra teaspoon of vanilla extract and maybe a tablespoon of honey for sweetness.
How do I know when my cheesecake is done baking?
Great question! The perfect cheesecake should still have a slight jiggle in the center when you gently shake the pan – think Jell-O, not liquid. The edges should be set and possibly just starting to pull away from the sides of the pan. Remember, it will continue to firm up as it cools, so it’s better to slightly underbake than overbake, which can lead to a dry, cracked top.
Can I make this with other berries instead of blueberries?
You betcha! This recipe works beautifully with strawberries, raspberries, or blackberries. You could even try a mixed berry version for a gorgeous purple-red swirl. The process remains the same – just cook them down until they release their juices, then blend until smooth. Each berry will bring its own unique flavor profile, so have fun experimenting!
Is there a way to make this dairy-free?
I’ve had good success making this with dairy-free alternatives! Replace the Greek yogurt with coconut yogurt (the thick kind) and use dairy-free cream cheese. The texture will be slightly different – a bit softer – but still delicious. You might need to add an extra tablespoon of protein powder to help it set, and increase the baking time by about 5-7 minutes. The flavor will have subtle coconut notes, which actually pairs wonderfully with the blueberries!
Low Calorie High Protein Blueberry Cheesecake
Equipment
- 8-inch Springform Pan
- Parchment paper
- Food processor
- Saucepan
- Blender
- Knife
- Baking Sheet (for water bath)
Ingredients
For the Crust
- 3/4 cup almond flour
- 1/4 cup rolled oats
- 3 tablespoons coconut oil melted
- 1 tablespoon honey
For the Filling
- 1 1/2 cups Greek yogurt plain, full or low fat
- 8 oz light cream cheese softened
- 2 scoops vanilla protein powder
- 2 eggs room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Swirl
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon honey
Instructions
- Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and wrap bottom with foil for water bath.
- Mix almond flour, oats, coconut oil, and honey until the mixture resembles wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a food processor, blend Greek yogurt, cream cheese, protein powder, eggs, lemon zest, and vanilla extract until smooth and lump-free.
- In a small saucepan, simmer blueberries, lemon juice, and honey until berries burst. Let cool slightly and blend until smooth.
- Pour filling over pre-baked crust. Drop spoonfuls of blueberry sauce over the top and swirl with a knife. Do not overmix.
- Place the springform pan in a water bath and bake for 45–50 minutes, or until center is just slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then chill in refrigerator for at least 4 hours or overnight.