High-Protein Blueberry Cheesecake 🍰💙
Because dessert should be both delicious and nutritious! This cheesecake is packed with protein, naturally sweetened, and topped with a dreamy blueberry compote. Perfect for a guilt-free treat that fuels your body.
Ingredients
For the Cheesecake
- 150g light cream cheese
- 400g low-fat Greek yogurt (vanilla or plain)
- 1 egg
- 1 tsp vanilla extract
- 15g Stevia (or sweetener of your choice)
- 40g protein powder (vanilla or your preferred flavor)
- 20g Noshu Sugar-Free chocolate baking chips
For the Blueberry Compote
- 150g frozen blueberries (or any frozen berry of your choice)
- 10g cornflour mixed with water
Toppings
- 2 x Crushed biscuits (Biscoff or Oreo recommended!)
- 20g Noshu Sugar-Free chocolate baking chips melted (or chocolate of your choice!)
Method
1. Make the Cheesecake Base
1️⃣ Preheat your oven to 200°C (392°F) and line a baking dish with parchment paper.
2️⃣ In a blender or mixing bowl, combine cream cheese, greek yogurt, egg, vanilla extract, sweetener, and protein powder. Blend until smooth.
3️⃣ Stir in sugar-free chocolate chips and pour the mixture into the prepared baking dish.
4️⃣ Bake for 30 minutes, then let it cool before placing it in the fridge to set for at least 1 hour.
2. Prepare the Blueberry Compote
1️⃣ While the cheesecake chills, add frozen blueberries to a pan on low heat.
2️⃣ Mix cornflour with water and stir it into the blueberries.
3️⃣ Cook until the mixture thickens, then remove from heat and let it cool.
3. Assemble & Serve
1️⃣ Spread the cooled blueberry compote evenly over the cheesecake.
2️⃣ Sprinkle crushed biscuits on top for added crunch.
3️⃣ Drizzle with melted chocolate for the finishing touch.
4️⃣ Serve immediately or return to the fridge to chill further—best enjoyed cold!
💡 Pro Tip: This cheesecake makes for an epic post-workout treat or a guilt-free midnight snack. High protein, low guilt, and 100% delicious!
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