High Protein Blueberry Cheesecake

Indulge in a guilt-free dessert with this High Protein Blueberry Cheesecake, a perfect blend of creamy decadence and wholesome nutrition. This recipe transforms the classic cheesecake into a healthier indulgence, featuring a luscious filling boosted with vanilla-flavored whey protein powder, Greek yogurt, and low-fat cream cheese. Topped with a vibrant homemade blueberry compote, every bite bursts with fruity sweetness. The graham cracker crust adds a satisfying crunch, while the high-protein content makes it a delicious, fitness-friendly treat that won’t derail your goals. Whether you're looking for a post-workout snack or a crowd-pleasing dessert, this protein-packed cheesecake is ready in just 15 minutes of prep and bakes to perfection in under an hour. Don’t forget to refrigerate overnight for that irresistibly smooth texture! Perfect for health-conscious dessert lovers, this recipe is as nourishing as it is delightful.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 150 grams graham cracker crumbs
• 60 grams unsalted butter
• 400 grams low-fat cream cheese
• 200 grams plain Greek yogurt
• 50 grams whey protein powder (vanilla flavor)
• 80 grams granulated sugar
• 2 large eggs
• 5 ml vanilla extract
• 150 grams fresh blueberries
• 10 grams cornstarch
• 30 ml water

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.

Step 2

In a medium bowl, mix the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 3

In a large mixing bowl, beat the cream cheese, Greek yogurt, and whey protein powder until smooth and creamy.

Step 4

Add the granulated sugar and continue to mix until fully incorporated. Next, add the eggs one at a time, mixing well after each addition.

Step 5

Stir in the vanilla extract until the mixture is smooth and homogeneous.

Step 6

Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.

Step 7

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and jiggles slightly when gently shaken.

Step 8

While the cheesecake is baking, combine the blueberries, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and allow to cool.

Step 9

Once the cheesecake is baked, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.

Step 10

Before serving, spread the blueberry topping over the cheesecake. Slice and enjoy your high protein treat!

Nutrition Facts

Serving size	1235.5 grams (1235.5g)

Amount per serving	% Daily Value*
Calories	3011

Total Fat 154.70g	198%
Saturated Fat 83.80g	419%
Polyunsaturated Fat 0.20g
Cholesterol 718mg	239%
Sodium 2918mg	127%
Total Carbohydrate 270.70g	98%
Dietary Fiber 7.50g	27%
Total Sugars 157.30g
Protein 111.70g	223%

Vitamin D 80IU	400%
Calcium 1124mg	86%
Iron 10mg	56%
Potassium 1749mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 15.3%

Carbs: 37.1%