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High Protein Low Carb Blueberry Protein Cheesecake - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 3 tablespoons melted butter or coconut oil
  • 2 tablespoons granulated zero-calorie sweetener (erythritol or allulose)
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • For the filling: 12 ounces (340 g) low-fat cream cheese, softened to room temperature
  • 1 cup plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup vanilla or unflavored whey or casein protein powder
  • 1/2 cup granulated zero-calorie sweetener (erythritol or allulose), or to taste
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 1/2 cups fresh blueberries (divided: 1 cup for the batter, 1/2 cup for topping)
  • Pinch of salt
  • Optional blueberry swirl topping: 1/2 cup blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon sweetener
  • 1 teaspoon cornstarch or arrowroot mixed with 1 teaspoon water (optional for thickening)
  • Equipment: 8- or 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Aluminum foil (for insulating the pan, optional)
  • Large baking tray (for water bath, optional but helps prevent cracks)

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment and lightly grease the sides. If you’re using a water bath, wrap the outside of the pan with foil.
  2. Mix the crust. Stir together almond flour, melted butter, sweetener, cinnamon, and salt until it looks like damp sand. Press it evenly into the pan. Use the bottom of a measuring cup to compact it firmly.
  3. Par-bake the crust. Bake for 8–10 minutes until lightly golden at the edges. Set aside to cool while you make the filling.
  4. Soften the cream cheese. Make sure it’s truly at room temperature. This helps prevent lumps and keeps the batter silky.
  5. Beat the filling base. In a large bowl, beat cream cheese with sweetener and a pinch of salt until smooth and fluffy, about 1–2 minutes.
  6. Add yogurt, vanilla, and lemon. Mix in Greek yogurt, vanilla, lemon juice, and zest until just combined. Don’t overbeat.
  7. Add protein powder. Sprinkle in protein powder and mix on low until smooth. Scrape the bowl to catch any pockets of powder. The batter should be creamy and pourable.
  8. Fold in blueberries. Gently fold 1 cup of blueberries into the batter. Avoid crushing them so the color stays marbled, not gray.
  9. Pour and smooth. Pour the filling onto the cooled crust and smooth the top with a spatula.
  10. Optional swirl. Simmer 1/2 cup blueberries with lemon juice and sweetener for 3–4 minutes. Stir in the cornstarch slurry if you want it thicker. Cool slightly, then spoon small dollops over the cheesecake and swirl with a toothpick or knife.
  11. Bake gently. Place the pan on a baking tray. For ultra-creamy texture, set the tray in the oven and pour hot water into the tray for a simple water bath. Bake for 35–45 minutes. The edges should be set, and the center should jiggle slightly like Jell-O.
  12. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move it to a rack to cool to room temp.
  13. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. Top with the remaining 1/2 cup blueberries before serving.
  14. Slice cleanly. Use a hot, dry knife for neat slices. Wipe the blade between cuts.