Healthy, Creamy High-Protein Blueberry Cheesecake

fudgy high protein blueberry cheesecake with jammy fresh blueberry topping

5 from 2 votes

Healthy, Creamy High-Protein Blueberry Cheesecake

A high-protein blueberry cheesecake made with cottage cheese, Greek yogurt, and real blueberries. Smooth, lightly sweet, and stress free.

Course Dessert

Cuisine American

Keyword blueberry cheesecake, cottage cheese blueberry ice cream, fruit cheesecake, gluten free, gluten free cheesecake, healthy cheesecake, high protein blueberry cheesecake, high-protein dessert

Prep Time 5

Cook Time 45

Chill Time 8

Total Time 8 50

Servings

Calories 230kcal

Author Chef Josh

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.

Nutrition