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High Protein Blueberry Cheesecake

High Protein Blueberry Cheesecake

High protein blueberry cheesecake is a creamy, blueberry-filled dessert made with cottage cheese, Greek yogurt, eggs, and vanilla protein powder. It has a smooth cheesecake texture with a fresh blueberry flavor and makes an easy protein-rich dessert, snack, or make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 5 minutes
Servings: 6 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake
  • 1½ cups low-fat cottage cheese
  • 1½ cups plain Greek yogurt
  • 2 large eggs
  • 1½ scoops vanilla protein powder
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 –4 tablespoons honey maple syrup, or preferred sweetener
  • Pinch of salt
Optional Oat Crust
  • 1 cup rolled oats
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon maple syrup
  • Pinch of salt

Equipment

  • 6-inch springform pan
  • Blender or food processor
  • Parchment paper
  • Mixing spoon
  • Measuring cups and spoons
  • Cooling rack
  • Sharp knife for slicing

Method
 

  1. Prepare the pan: Preheat the oven to 325°F (165°C). Line the bottom of a 6-inch springform pan with parchment paper and lightly grease the sides.
  2. Make the optional crust: Mix the rolled oats, melted butter or coconut oil, maple syrup, and salt. Press the mixture firmly into the bottom of the prepared pan.
  3. Blend the dairy: Add the cottage cheese and Greek yogurt to a blender or food processor. Blend until completely smooth and creamy with no visible cottage cheese curds.
  4. Add the remaining ingredients: Add the eggs, vanilla protein powder, cornstarch, lemon juice, vanilla extract, sweetener, and salt. Blend just until the mixture is smooth and evenly combined.
  5. Add the blueberries: Fold half of the blueberries into the cheesecake mixture. You can also pulse them briefly if you want more blueberry flavor throughout the filling.
  6. Fill the pan: Pour the mixture into the prepared pan and gently smooth the top. Tap the pan lightly once or twice to remove large air bubbles.
  7. Bake the cheesecake: Bake for 40–50 minutes, or until the edges are set while the center still has a gentle wobble.
  8. Cool gradually: Turn off the oven and leave the cheesecake inside for about 10–15 minutes with the door slightly open. Remove and let it cool at room temperature.
  9. Chill completely: Cover the cheesecake and refrigerate for at least 4–6 hours. For the firmest and creamiest texture, chill it overnight.
  10. Add the topping: Top with the remaining fresh blueberries just before serving. Lemon zest or a spoonful of Greek yogurt can also be added.
  11. Slice and serve: Run a warm, clean knife around the edge, cut into slices, and serve chilled.

Notes

  • For a smooth texture: Blend the cottage cheese and Greek yogurt thoroughly before adding the other ingredients.
  • Do not overbake: The center should still have a slight wobble when the cheesecake comes out of the oven.
  • For frozen blueberries: You can use them directly in the filling, but drain them first if they have been thawed.
  • For a richer cheesecake: Replace part of the cottage cheese with cream cheese.
  • For a crustless version: Simply leave out the oat crust and grease or line the pan well.
  • For the best slices: Refrigerate overnight and use a warm knife when cutting.

Nutrition Information

Approximate per serving without optional crust:
  • Calories: 230–270
  • Protein: 18–22 g
Nutrition can vary depending on the brands of cottage cheese, Greek yogurt, protein powder, sweetener, and other ingredients used.