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High Protein Blueberry Cheesecake - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cream cheese (reduced-fat or full-fat, brick style) – 16 oz
  • Plain Greek yogurt (2% or 0%) – 1 1/2 cups
  • Vanilla whey or casein protein powder – 1/2 cup (about 45–60 g, depending on brand)
  • Large eggs – 3
  • Granulated sweetener – 1/2 to 3/4 cup (sugar, coconut sugar, or a zero-calorie sweetener blend)
  • Lemon – 1 (zest and 1 tbsp juice)
  • Vanilla extract – 2 tsp
  • Salt – pinch
  • Blueberries – 2 cups (fresh or frozen)
  • Maple syrup or honey – 1–2 tbsp (for blueberry sauce; optional if your berries are sweet)
  • Cornstarch – 2 tsp (to thicken blueberry sauce)
  • Almond flour – 1 cup
  • Rolled oats – 1/2 cup (quick or old-fashioned)
  • Butter or coconut oil – 3 tbsp, melted
  • Pinch of cinnamon (optional, for crust)
  • Cooking spray or extra butter (to grease pan)
  • Hot water (for water pan in the oven)

Method
 

  1. Prep the pan and oven. Heat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. Set a kettle of water to boil for a water pan. Place a 9x13 or larger baking dish on the lower rack.
  2. Make the crust. In a bowl, mix almond flour, oats, melted butter or coconut oil, 1–2 tbsp sweetener, a pinch of salt, and a pinch of cinnamon. The mixture should look like damp sand and hold together when pressed.
  3. Press and pre-bake. Press crust evenly into the bottom of the springform. Bake for 8–10 minutes until lightly golden and fragrant. Cool while you make the filling.
  4. Cook the blueberry sauce. In a small saucepan, combine blueberries, maple syrup or honey (if using), a squeeze of lemon, and 2 tsp cornstarch. Simmer over medium heat for 5–7 minutes, stirring, until thick and jammy. Cool to room temperature.
  5. Blend the filling base. In a large bowl, beat room-temperature cream cheese with sweetener and a pinch of salt until smooth and fluffy, 1–2 minutes. Avoid lumps—scrape the bowl as needed.
  6. Add yogurt and flavorings. Whisk in Greek yogurt, vanilla, and lemon zest and juice until smooth. The batter should be glossy and slightly thick.
  7. Incorporate protein powder. Sift or sprinkle protein powder over the filling and whisk gently until fully dissolved. Do not overmix. If it looks too thick, add 1–2 tbsp milk or water to loosen slightly.
  8. Add the eggs. Whisk eggs in a small bowl just to break them up, then fold into the filling by hand until incorporated. This keeps air bubbles low and texture silky.
  9. Assemble and swirl. Pour filling over the crust. Dollop spoonfuls of blueberry sauce on top and use a skewer or butter knife to swirl gently. Don’t over-swirl or the colors muddy.
  10. Set up the water bath. Pour hot water into the baking dish on the lower rack to create steam. Place the cheesecake on the middle rack directly above the water pan. This mimics a water bath without wrapping the pan.
  11. Bake gently. Bake 45–55 minutes, until the edges are set and the center has a slight wobble, like gelatin. Do not overbake; it will continue to set as it cools.
  12. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move to a wire rack and cool to room temperature.
  13. Chill to set. Cover and refrigerate at least 6 hours, ideally overnight. This is when the flavor deepens and the structure firms.
  14. Slice and serve. Run a thin knife around the edge before releasing the springform. Warm a knife under hot water, wipe dry, and slice for clean edges. Add extra blueberries on top if you like.