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fudgy high protein blueberry cheesecake with jammy fresh blueberry topping
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Fudgy High-Protein Blueberry Cheesecake

A fudgy high-protein blueberry cheesecake made with cottage cheese, Greek yogurt, and real blueberries. Smooth, lightly sweet, and stress free.
Prep Time 5 minutes
Cook Time 45 minutes
Chill Time 8 hours
Servings 6

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.