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High Protein Low Carb Lemon Blueberry Cheesecake - Bright, Creamy, and Satisfying

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched)
  • Unsalted butter
  • Granulated zero-calorie sweetener (like allulose, erythritol, or monk fruit blend)
  • Fine sea salt
  • Reduced-fat cream cheese (Neufchâtel or 1/3 less fat), room temperature
  • Plain Greek yogurt (2% or nonfat)
  • Whey or casein vanilla protein powder (unflavored works too)
  • Large eggs
  • Fresh lemon zest and lemon juice
  • Pure vanilla extract
  • Fresh blueberries (or frozen, not thawed)
  • Cornstarch or arrowroot (optional, small amount, for blueberry swirl)
  • Cooking spray or a little extra butter (for the pan)
  • Parchment paper

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granulated sweetener, a pinch of salt, and 4 tablespoons melted butter. Stir until it looks like damp sand.
  3. Press and pre-bake. Press the crust into the bottom of the pan in an even layer. Bake for 10 minutes, then set aside to cool slightly.
  4. Soften your dairy. Ensure the cream cheese is truly room temperature. Cold cream cheese leads to lumps.
  5. Blend the filling base. In a large bowl, beat 16 ounces reduced-fat cream cheese with 1/2 cup granulated sweetener until smooth, about 1–2 minutes.
  6. Add yogurt and flavor. Beat in 1 cup Greek yogurt, 2 teaspoons vanilla, 1–2 tablespoons fresh lemon juice, and 1–2 teaspoons lemon zest. Taste and adjust sweetness or lemon to your liking.
  7. Boost the protein. Mix in 1/2 cup vanilla or unflavored protein powder until just combined. Avoid overmixing to keep the texture creamy.
  8. Add the eggs. Beat in 3 large eggs, one at a time, on low speed. Scrape the bowl so everything is blended, but don’t whip air into the batter.
  9. Prepare blueberries. Toss 1 cup blueberries with 1 teaspoon sweetener and 1/2 teaspoon cornstarch (optional—helps prevent sinking and bleeding). Gently fold half into the batter.
  10. Assemble. Pour the filling over the crust. Scatter remaining blueberries on top and lightly nudge them under the surface.
  11. Bake. Place the pan on the center rack. Bake 40–50 minutes, until the edges are set and the center jiggles slightly like gelatin. Do not overbake.
  12. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit 30 minutes. Then move it to a rack to cool to room temp.
  13. Chill. Cover and refrigerate at least 6 hours (overnight is best) to set the texture and flavors.
  14. Serve. Run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife. Garnish with extra lemon zest if you like.