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High Protein Blackberry Cheesecake - Creamy, Bright, and Surprisingly Light

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup almond flour
  • 1/2 cup quick oats (or oat flour)
  • 2 tablespoons coconut sugar or light brown sugar
  • 3 tablespoons melted coconut oil or unsalted butter
  • Pinch of salt
  • For the filling: 16 ounces light cream cheese, room temperature
  • 1 cup plain 2% Greek yogurt
  • 1/2 cup cottage cheese (blended smooth)
  • 1/2 to 2/3 cup granulated sweetener of choice (sugar, allulose, or a blend), to taste
  • 1 scoop (25–30 g) vanilla whey or casein protein powder
  • 2 large eggs, room temperature
  • 1 tablespoon cornstarch (or 2 teaspoons arrowroot)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but amazing with blackberries)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups fresh blackberries (plus extra for topping)
  • Zest of 1 lemon and 1 tablespoon lemon juice
  • For the blackberry swirl (optional but recommended): 1 cup blackberries
  • 1–2 tablespoons water
  • 1–2 teaspoons sweetener, to taste
  • 1 teaspoon lemon juice

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, oats, coconut sugar, salt, and melted oil/butter until sandy and damp. Press firmly into the pan. Bake 10 minutes, then cool slightly.
  3. Blend the cottage cheese: Blitz cottage cheese in a small blender until completely smooth. This keeps the filling creamy without lumps.
  4. Beat the filling base: With a hand mixer or stand mixer on low-medium, beat cream cheese until smooth. Add Greek yogurt, blended cottage cheese, sweetener, vanilla, almond extract, lemon zest, and salt. Mix just until combined.
  5. Add protein and starch: Sprinkle in the protein powder and cornstarch. Mix on low until incorporated. Avoid overmixing to prevent too much air in the batter.
  6. Add eggs: Beat in eggs one at a time on low speed, scraping the bowl. Stir in lemon juice. Fold in 1 cup of blackberries, halved if large.
  7. Make the blackberry swirl: In a small saucepan, simmer 1 cup blackberries with water, sweetener, and lemon juice for 3–4 minutes. Mash lightly, then cool. Strain for a smooth coulis or leave it rustic.
  8. Assemble: Pour filling over the crust. Dollop the blackberry swirl over the top and use a skewer to create gentle swirls. Scatter a few extra whole berries if you like.
  9. Bake gently: Place on the middle rack. Bake 45–55 minutes, until edges are set and the center wobbles like Jell-O, not soup. If browning too fast, tent loosely with foil.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move to a rack and cool to room temperature.
  11. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, for clean slices and perfect texture.
  12. Finish and serve: Top with fresh blackberries and an extra drizzle of the swirl. Slice with a hot, dry knife for neat edges.