Name: Protein-Packed Blueberry Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: Crust:; 1 1/2 cups almond flour; 2 tablespoons coconut oil, melted; 2 tablespoons honey or maple syrup; Filling:; 1 1/2 cups nonfat Greek yogurt; 8 ounces low-fat cream cheese, softened; 2 scoops vanilla protein powder; 2 large eggs; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; Topping (optional):; 1/2 cup fresh blueberries; 1 tablespoon honey, for drizzling

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A creamy, high-protein blueberry cheesecake that offers the indulgence of a classic dessert while keeping things wholesome, balanced, and fitness-friendly. This recipe delivers a luscious texture, bright blueberry flavor, and the satisfaction of enjoying a dessert that also supports your wellness goals.

Why You’ll Love This Recipe

This protein-packed blueberry cheesecake is perfect for anyone wanting a delicious dessert without straying from healthier eating habits. It uses nutrient-dense ingredients like Greek yogurt, blueberries, and protein powder, resulting in a dessert that tastes rich but still fuels your body. It’s ideal for gatherings, post-workout sweet cravings, or a make-ahead treat you can enjoy chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

1 1/2 cups almond flour
2 tablespoons coconut oil, melted
2 tablespoons honey or maple syrup

Filling

1 1/2 cups nonfat Greek yogurt
8 ounces low-fat cream cheese, softened
2 scoops vanilla protein powder
2 large eggs
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Topping (optional)

1/2 cup fresh blueberries
1 tablespoon honey, for drizzling

Directions

Preheat the oven
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with coconut oil.
Prepare the crust
In a bowl, mix almond flour, melted coconut oil, and honey until crumbly. Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then let it cool.
Make the filling
In a large bowl, blend Greek yogurt, softened cream cheese, and protein powder until smooth.
Add the eggs one at a time, mixing until fully incorporated.
Stir in honey, vanilla extract, and gently fold in the blueberries.
Assemble and bake
Pour the filling evenly over the cooled crust.
Place the springform pan on a baking sheet.
Bake for 50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and chill
Allow the cheesecake to cool on a rack for 30 minutes.
Refrigerate for at least 4 hours or overnight to set completely.
Serve
Top with fresh blueberries and a drizzle of honey if desired. Slice and enjoy chilled.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 50 minutes
Chill time: 4 hours minimum
Total time: About 5 hours, including chilling

Variations

Use maple syrup instead of honey for a deeper sweetness.
Swap almond flour crust with oat flour for a nut-free base.
Replace vanilla protein powder with unflavored for a more neutral cheesecake profile.
Add lemon zest to the filling for a brighter, tangier flavor.
Incorporate mixed berries instead of just blueberries for a colorful twist.
Make it dairy-free by using vegan cream cheese and non-dairy Greek-style yogurt.

Storage/Reheating

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge.
Reheating: Not recommended for cheesecake—serve chilled for best flavor and texture.

FAQs

How can I keep my cheesecake from cracking?

Avoid overbaking and allow slow cooling. A shallow pan of water in the oven helps maintain moisture.

Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw—just fold them in gently.

What protein powder is best for this recipe?

A high-quality vanilla whey or plant-based protein powder works. Choose one with a smooth texture.

Can I make this crust gluten-free?

Yes, almond flour is naturally gluten-free. You may also use gluten-free oat flour.

Is the cheesecake very sweet?

It has a balanced sweetness. Adjust honey or maple syrup to your taste.

Can I make it without eggs?

Use a plant-based egg replacer, though the texture may become softer.

Can this recipe be turned into mini cheesecakes?

Yes, use a muffin tin with liners and bake 15–18 minutes.

Can I use flavored Greek yogurt?

Plain is recommended, but flavored yogurt can be used—reduce added sweetener to compensate.

How long should the cheesecake chill?

At least 4 hours, but overnight chilling produces the best firmness.

Can I add toppings other than blueberries?

Yes—try a thin drizzle of honey, sliced strawberries, or a sprinkle of granola.

Conclusion

This protein-packed blueberry cheesecake delivers luxurious creaminess, natural sweetness, and a nourishing balance that suits both health-focused eaters and dessert lovers. With simple ingredients, customizable variations, and a refreshing blueberry flavor, it makes an impressive treat for any occasion while staying deliciously wholesome.

Protein-Packed Blueberry Cheesecake

Why You’ll Love This Recipe