High Protein Blueberry Cheesecake
Indulge in the perfect balance of flavor and nutrition with this High Protein Blueberry Cheesecake recipe—a guilt-free dessert that satisfies your sweet cravings without compromising your health goals. Crafted with a golden graham cracker crust and a creamy filling made from low-fat cream cheese, Greek yogurt, and vanilla whey protein powder, this cheesecake delivers a boost of protein in every slice. Topped with a luscious homemade blueberry compote, the vibrant sweetness of fresh fruit pairs beautifully with the silky texture of the cheesecake. Ideal for fitness enthusiasts and dessert lovers alike, this recipe is easy to make, requiring just 15 minutes of prep time and a single hour in the oven. With eight servings, it's perfect for sharing at gatherings or enjoying solo as a wholesome treat. Whether you're looking for a post-workout reward or a lighter take on classic cheesecake, this high-protein version is sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
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.
In a large mixing bowl, beat the cream cheese, Greek yogurt, and whey protein powder until smooth and creamy.
Add the granulated sugar and continue to mix until fully incorporated. Next, add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until the mixture is smooth and homogeneous.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and jiggles slightly when gently shaken.
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.
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.
Before serving, spread the blueberry topping over the cheesecake. Slice and enjoy your high protein treat!
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 157.3 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1124 mg | 86% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1749 mg | 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.
