Blueberry Protein Cheesecake

4 Slices280 cals

This Blueberry Protein Cheesecake recipe is great, QUICK, and delicious way to take down that dreaded sweet tooth!

Tips:

  • Keeping it in the fridge overnight will net you the best results!
  • Top it with some Greek yogurt and blueberries!
Blueberry Protein Cheesecake Recipe

Blueberry Protein Cheesecake

This Blueberry Protein Cheesecake recipe is great, QUICK, and delicious way to take down that dreaded sweet tooth!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, healthy, protein cheesecake
Servings: 4 Slices
Calories: 280kcal
Cost: $5.10
Course: Dessert
Cuisine: American
Keyword: blueberry cheesecake, healthy, protein cheesecake
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Slices
Calories: 280kcal
Cost: $5.10

Ingredients

  • 2 Scoops Protein Powder60g Vanilla
  • 2 Large Whole Eggs
  • 1 Tablespoon Peanut Butter16g
  • 10.6 Ounces Greek Yogurt300g Fat Free Blueberry
  • 12 Ounces Cream Cheese339g Fat Free
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Blueberries

Instructions

  • Take out a large bowl
  • Add all of your ingredients aside from your Blueberries into it
  • Mix everything together
  • Add in your Blueberries and lightly mix those in by hand
  • Line a 6×2 cake pan with some parchment paper and pour your mix in
  • Put it into the oven on 325F/162C for 30-35 minutes
  • Drop your temperature to 200F/93C for another 50-60 minutes
  • Take your cheesecake out, let it cool, wrap it up, and put it into the fridge overnight (or a couple hours if you can’t wait that long)

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1122
  • Fat: 30g
  • Saturated Fat: 10g
  • Sodium: 2321mg
  • Carbs: 87g
  • Fiber: 9g
  • Sugar: 51g
  • Protein: 126g
 
Calories in each piece (if you make 4):
  • Calories: 280
  • Fat: 7.5g
  • Saturated Fat: 2.5g
  • Sodium: 580mg
  • Carbs: 21.7g
  • Fiber: 2.2g
  • Sugar: 12.7g
  • Protein: 31.5g

Nutrition

Calories: 280kcal | Carbohydrates: 21.7g | Protein: 31.5g | Fat: 7.5g | Saturated Fat: 2.5g | Sodium: 580mg | Fiber: 2.2g | Sugar: 12.7g

Ingredients

  • 2 Scoops Protein Powder 60g Vanilla
  • 2 Large Whole Eggs
  • 1 Tablespoon Peanut Butter 16g
  • 10.6 Ounces Greek Yogurt 300g Fat Free Blueberry
  • 12 Ounces Cream Cheese 339g Fat Free
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Blueberries

Instructions

  • Take out a large bowl
  • Add all of your ingredients aside from your Blueberries into it
  • Mix everything together
  • Add in your Blueberries and lightly mix those in by hand
  • Line a 6×2 cake pan with some parchment paper and pour your mix in
  • Put it into the oven on 325F/162C for 30-35 minutes
  • Drop your temperature to 200F/93C for another 50-60 minutes
  • Take your cheesecake out, let it cool, wrap it up, and put it into the fridge overnight (or a couple hours if you can’t wait that long)

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1122
  • Fat: 30g
  • Saturated Fat: 10g
  • Sodium: 2321mg
  • Carbs: 87g
  • Fiber: 9g
  • Sugar: 51g
  • Protein: 126g
 
Calories in each piece (if you make 4):
  • Calories: 280
  • Fat: 7.5g
  • Saturated Fat: 2.5g
  • Sodium: 580mg
  • Carbs: 21.7g
  • Fiber: 2.2g
  • Sugar: 12.7g
  • Protein: 31.5g

Nutrition

Calories: 280kcal | Carbohydrates: 21.7g | Protein: 31.5g | Fat: 7.5g | Saturated Fat: 2.5g | Sodium: 580mg | Fiber: 2.2g | Sugar: 12.7g

6 Comments

  1. Colby on January 28, 2015 at 12:00 am

    How long would it last in the fridge? Would it be worth freezing half of it for later use?

    • Derek Howes on January 28, 2015 at 12:00 am

      Roughly 5-7 days! Yes, you could definitely do that. 🙂

  2. Adam McGee on January 29, 2015 at 12:00 am

    Made this today. I love being able to eat cheesecake and not feeling guilty about it. This is an awesome recipe.

  3. K Petrill on February 2, 2015 at 12:00 am

    LOVE this recipe! Thanks for posting. I add a t of graham cracker crumbs to each slice, that extra texture just makes me happy.

  4. phi on February 9, 2016 at 12:00 am

    THANK YOU for giving out this recipe!
    I’ve tried 5 different cheesecakes, bake and no-bake Versions in the past few days, but they tasted awfully.
    I wanted to give it another try and found your recipe, I’m absolutely amazed! DELICIOUS!

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