Low Calorie High Protein Blueberry Cheesecake
A silky, creamy, high-protein blueberry cheesecake made with Greek yogurt, light cream cheese, and a nutty almond-oat crust. Packed with protein, lower in sugar, and beautifully swirled with real blueberry sauce.
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.
Notes
Use room temperature ingredients for best texture. If using plant-based protein powder, texture may vary. For a dairy-free version, use coconut yogurt and dairy-free cream cheese.