Who says cheesecake can’t be healthy?
This cheesecake is packed with protein, has under 200 calories per serving (vs. 500-600 for regular cheesecake), and won’t put you in a sugar coma like most high fat, high sugar cheesecakes will. Better yet, it’s delicious.
Here’s your blueberry swirl protein cheesecake recipe:
Ingredients for the crust:
4 graham cracker sheets, crumbled
2 TB unsweetened low-fat Greek yogurt
2 TB honey or maple syrup
Ingredients for the filling:
1 cup low fat greek yogurt
1 cup low fat cottage cheese
1/4 cup vanilla whey protein powder
1 egg white + 1 whole egg (2 egg whites or 2 eggs would work too)
2 Tbsp coconut flour (this helps to give it a nice consistency)
Ingredients for the topping:
1 cup fresh or frozen blueberries
1-2 Tbsp maple syrup (depending on how sweet you like it, other sweeteners will work too)
1-2 Tbsp water
1/4 tsp corn starch or potato starch
Heat your oven to 325° Fahrenheit. While the oven is heating up, mix together the crust in a small or medium-sized bowl. You’ll want it to essentially look like a paste without any remaining chunks. Next, spread the mixture evenly on the bottom of a springform pan (I used a 7” one). It helps to put a little water on a spatula or just use your fingers if you’re having trouble spreading it.
Next, make the topping by heating the berries, sweetener, corn starch, and water in a saucepan over medium heat. Get the mixture up to boiling and keep stirring until the sauce is thick and saucy looking. If there are any large blueberry chunks remaining, you can squish them with a spoon or a potato masher to get a more saucy sauce, or just leave them as is.
Turn the saucepan off, then mix together all the ingredients for the filling in a separate bowl and blend thoroughly until all the cottage cheese chunks are gone. Pour this on top of the crust, pop it into the oven, and cook for 35-40 minutes. The center should still be a bit jiggly when you remove it from the oven.
Let the cheesecake cool, then spread on the blueberry mixture and refrigerate for at least four hours, or ideally overnight.
Macros (per 1/6 cheesecake):