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High Protein Blackberry Lemon Cheesecake - Creamy, Bright, and Satisfying

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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 1/2 cups finely crushed graham crackers (or high-fiber graham-style cookies)
  • 3 tablespoons light butter or coconut oil, melted
  • 1 tablespoon granulated sugar or zero-calorie sweetener
  • Pinch of salt
  • Zest of 1/2 lemon (optional, but brightens the crust)
  • For the cheesecake filling 16 ounces light cream cheese, room temperature
  • 1 1/2 cups plain nonfat Greek yogurt
  • 2 large eggs + 1 large egg white, room temperature
  • 1/2 cup whey or casein vanilla protein powder (unflavored also works; adjust sweetener to taste)
  • 2/3 cup granulated sugar or sweetener of choice (erythritol/monk fruit blend works well)
  • 2 tablespoons cornstarch (for structure)
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • For the blackberry swirl and topping 1 1/2 cups fresh or frozen blackberries
  • 2–3 tablespoons water
  • 1–2 tablespoons sugar or sweetener, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry), optional for thicker swirl
  • Equipment 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer)
  • Fine mesh strainer (optional, for smooth blackberry sauce)
  • Offset spatula

Method
 

  1. Prep the pan: Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment. Lightly spray the sides.
  2. Make the crust: In a bowl, mix crushed grahams, melted butter, sugar, salt, and lemon zest until it feels like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
  3. Cook the blackberry swirl: In a small saucepan, simmer blackberries, water, sugar, and lemon juice over medium heat for 5–7 minutes, stirring and mashing. For a thicker swirl, stir in the cornstarch slurry and cook 1 minute more. Strain for a seedless sauce, or leave as is for texture. Cool to room temperature.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
  5. Add sweeteners and flavor: Beat in sugar, vanilla, lemon zest, and salt until smooth.
  6. Add yogurt and protein: Mix in Greek yogurt and protein powder on low speed until just combined. Avoid overmixing to prevent too much air.
  7. Add eggs: Beat in eggs and egg white one at a time on low, mixing just until incorporated. Scrape the bowl and stir in lemon juice gently.
  8. Assemble: Pour filling onto the cooled crust. Dollop spoonfuls of the blackberry sauce over the top. Use a knife or skewer to gently swirl, keeping the pattern on the surface to avoid cracking.
  9. Bake: Place the pan on the middle rack. Bake 40–50 minutes. The edges should be set and the center should have a gentle wobble, like Jell-O. If browning too quickly, tent loosely with foil.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes. Then move to the counter and cool to room temp.
  11. Chill: Cover and chill at least 6 hours, preferably overnight. This sets the structure and improves the flavor.
  12. Serve: Slice with a hot, clean knife. Spoon extra blackberry sauce on top if you saved any, and add fresh blackberries and a little lemon zest for a bright finish.