Seasonal cravings hitting hard this year? Beat them with a Blueberry Protein Cheesecake! This healthy cheesecake recipe is packed with blueberries, easy to make, uses simple ingredients, and guaranteed to satisfy!
Add into a large mixing bowl 2 large whole eggs, 1 teaspoon of vanilla extract, 1/4 cup of your choice sweetener, 1 tablespoon of peanut or other nut butter, 12 ounces of cream cheese, 2 containers of a blueberry Greek yogurt, and 2 scoops of a vanilla protein powder.
Whether or not you use fat free ingredients like I did is completely up to you. Reduced or full fat really won’t add that much fat to the recipe.
Mix all of those ingredients together. I like using a hand mixer to speed this step up. Don’t have a hand mixer? Let your cream cheese soften up for around 20 minutes before adding it in.
Once smooth, lightly mix in 1/2 cup of some fresh blueberries by hand. The goal is to make sure your blueberries don’t “burst” so be careful when you’re mixing them in!
Take out a 6×2 cheesecake pan like this, line it with some parchment paper, and pour your mix in. You should have enough mix to fill your pan almost all the way to the top.
Why parchment paper? It makes removing your cheesecake from the pan a breeze and saves you some clean up time!
Put your blueberry protein cheesecake into the oven on 325F/162C for 30-35 minutes. Add more or less time depending on if you’re using a bigger or smaller cheesecake pan.
Drop your temperature to 200F/93C and continue baking it for an additional 50-60 minutes.
Remove your cheesecake from the oven, let it cool, and wrap it up. I put mine in the fridge overnight but a few hours should be good enough. The longer it can cool for, the better your blueberry protein cheesecake texture will be.
Once your cheesecake is ready you can unwrap it and top it with whatever you want! I like topping mine with some Greek yogurt and fresh blueberries.
Want even more protein in this recipe? Top it with our High Protein Frosting!
Blueberry Protein Cheesecake
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- 2 Scoops Protein Powder - Vanilla
- 2 Large Whole Eggs
- 1 Tablespoon Peanut Butter
- 10.6 Ounces Greek Yogurt - Fat Free Blueberry
- 12 Ounces Cream Cheese - Fat Free
- ¼ Cup Sweetener
- 1 Teaspoon Vanilla Extract
- ½ Cup Blueberries
- 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)
- Calories: 1122
- Fat: 30g
- Saturated Fat: 10g
- Sodium: 2321mg
- Carbs: 87g
- Fiber: 9g
- Sugar: 51g
- Protein: 126g
- Calories: 280
- Fat: 7.5g
- Saturated Fat: 2.5g
- Sodium: 580mg
- Carbs: 21.7g
- Fiber: 2.2g
- Sugar: 12.7g
- Protein: 31.5g