Description
A creamy, high-protein blueberry cheesecake made with Greek yogurt, protein powder, and a nutty almond flour crust. This nutritious twist on a classic dessert is naturally sweetened and perfect for health-conscious eaters.
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
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan with coconut oil.
- In a bowl, mix almond flour, melted coconut oil, and honey until crumbly. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, blend Greek yogurt, softened cream cheese, and protein powder until smooth.
- Add eggs one at a time, mixing until incorporated. Stir in honey, vanilla extract, and fold in blueberries.
- Pour filling over cooled crust and place the pan on a baking sheet.
- Bake for 50 minutes, or until edges are set and center is slightly jiggly.
- Let cool on a rack for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Top with fresh blueberries and a drizzle of honey if desired. Slice and serve chilled.
Notes
- Use maple syrup for a deeper sweetness profile.
- Add lemon zest for extra brightness.
- Frozen blueberries can be used straight from the freezer.
- Swap almond flour for oat flour to make it nut-free.
- Chill overnight for the best texture and firmness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
