Fudgy High-Protein Blueberry Cheesecake
This fudgy high-protein blueberry cheesecake is calm, creamy, and perfectly balanced, with bright blueberry flavor and a smooth texture that sets up beautifully after chilling.
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Somewhere along the way, cheesecake became my thing, which is funny because it absolutely was not the plan.
After a very public cheesecake mishap on MasterChef, I swore I’d never touch cheesecake again. And yet, years later, I kept coming back to it. One test turned into another. Then another. Ingredient swaps. Healthy tweaks. Before I knew it, the recipes started stacking up.
Pistachio. Ferrero Rocher. Lemon poppyseed. Chocolate. Pistachio Dubai. PB&J. And plenty more that somehow became part of my signature.
This blueberry version feels like a calmer chapter in that story.
It’s simple and confident. Not loud. Not overworked. Just sweet enough, balanced, and the kind of dessert you make once and immediately start thinking about who you want to share it with.
The best part is how effortless it is. You blend it, bake it, and chill it. No stress, no fuss, just a cheesecake that shows up exactly how you want it to.
Why this blueberry cheesecake works
Blending cottage cheese and Greek yogurt creates a smooth, protein-rich base that bakes evenly without cracking. Blueberries add natural sweetness and moisture, while a low bake keeps the center soft and fudgy. Chilling fully allows the cheesecake to set cleanly for perfect slices every time.
"The blueberries work perfectly, this is delicious"
I love this recipe because blueberry cheesecake is fun and unexpected! The color is vibrant and the taste is even better. We love!
Fudgy High-Protein Blueberry Cheesecake
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
For the cheesecake
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ½ cup oat flour or almond flour
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
For the topping
- ⅓ cup blueberry jam
- ⅓ cup fresh blueberries
Instructions
- Add all cheesecake ingredients to a blender and blend until completely smooth.
- Pour the batter into a parchment-lined 6-inch round baking dish.
- Bake at 325°F (165°C) for 40 to 45 minutes, until the edges feel lightly set and the center is still soft and slightly jiggly. It should look slightly underbaked in the middle.
- Cool completely, then refrigerate for at least 8 hours, preferably overnight.
- Before serving, spoon blueberry jam over the top and finish with fresh blueberries.
- Slice and serve.
Notes
- Do not overbake. The cheesecake firms up as it chills and keeps its fudgy texture.
- Almond flour creates a slightly richer bite, while oat flour keeps things lighter.
- For cleaner slices, wipe your knife between cuts.
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