High-Protein Blueberry Cheesecake
High-Protein Blueberry Cheesecake
Creamy high-protein cheesecake topped with a glossy blueberry layer — low-carb, sugar-free, and ready in 5 hours
This high-protein blueberry cheesecake has a smooth, creamy filling and a bright blueberry topping. Protein powder and cream cheese create a rich texture with 16 g of protein and only 6 g net carbs per slice. It sets overnight (or in about 5 hours total) for clean slices and the best flavor.
Low-carb, sugar-free, and perfect for a make-ahead dessert.
Why you’ll love this cheesecake
- 16g protein per slice — a high-protein dessert
- Only 6g net carbs and fully sugar-free
- Creamy texture with a bright blueberry topping
- Make-ahead friendly
- Looks bakery-perfect once sliced
- No complicated water bath required
Health notes
- High protein: Protein powder and cream cheese boost every slice.
- Low carb: Almond-flour crust and sugar-free sweetener keep net carbs low.
- Sugar-free: Powdered sweetener and sugar-free blueberry topping.
- Chill time: Full chilling gives the cleanest slices and best texture.
Key element — chill fully
Let the cheesecake chill at least 4 hours (or overnight). Full chilling firms the filling so it slices cleanly and the blueberry layer stays neat.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp powdered sugar-free sweetener
- 4 Tbsp melted butter
- Pinch of salt
Cheesecake filling
- 16 oz (450g) cream cheese, softened
- 1 scoop vanilla or unflavored protein powder
- ½ cup powdered sugar-free sweetener
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp lemon juice (optional)
- Pinch of salt
Blueberry topping
- 2 cups fresh or frozen blueberries
- 2–3 Tbsp powdered sugar-free sweetener (to taste)
- 1 Tbsp lemon juice
- 1 tsp cornstarch or ½ tsp xanthan gum (optional, for thicker topping)
- 1–2 Tbsp water if needed
Swaps
- Higher protein: Add an extra half scoop of protein powder and a splash more sour cream if needed.
- Dairy-free: Use dairy-free cream cheese and coconut yogurt.
- Berry variation: Swap blueberries for raspberries or a mixed berry topping.
- No-bake version: Skip the eggs, add more cream cheese or gelatin, and chill longer.
Instructions
| 1 | Make the crust. Mix almond flour, powdered sweetener, melted butter, and salt. Press firmly into the bottom of a 9-inch springform or baking dish. Bake at 350°F (175°C) for 8–10 minutes if desired, or chill while you prepare the filling. |
| 2 | Make the filling. Beat the softened cream cheese until smooth. Add the protein powder, powdered sweetener, eggs, sour cream, vanilla, lemon juice, and salt. Mix just until combined and creamy — do not overbeat. |
| 3 | Bake the cheesecake. Pour the filling over the crust. Bake at 325°F (160°C) for 35–45 minutes until the edges are set and the center still has a slight jiggle. Cool completely at room temperature. |
| 4 | Make the blueberry topping. In a small saucepan, cook the blueberries with sweetener and lemon juice over medium heat until they release juices and thicken slightly (5–8 minutes). Cool completely. |
| 5 | Assemble and chill. Spread the cooled blueberry topping over the cooled cheesecake. Refrigerate at least 4 hours (or overnight) until fully set. Slice and serve. |
Pro tips
- Softened cream cheese mixes without lumps.
- Do not overbeat the filling once the eggs are added — too much air can cause cracking.
- Cool the cheesecake fully before adding the topping so the layers stay distinct.
- A warm, sharp knife wiped between cuts gives the cleanest slices.
- Overnight chilling produces the best texture and flavor.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 240 |
| Protein | 16g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 17g |
| Sodium | 180mg |
Estimates based on cream cheese, protein powder, almond flour, and blueberries. Exact numbers vary with protein powder brand and topping amount.
Variations
Lemon blueberry
Add extra lemon zest to the filling and a little more lemon juice to the topping.
Mixed berry
Use a mix of blueberries, raspberries, and strawberries for the topping.
Chocolate crust
Add 1–2 Tbsp cocoa powder to the crust mixture.
Mini cheesecakes
Bake in a muffin tin with liners for individual portions. Reduce baking time slightly.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep covered |
| Freezer | Up to 1 month | Wrap well; thaw in the refrigerator |
| Room temperature | Not recommended | The cream cheese filling softens quickly |
FAQ
Test your knowledge
5 quick questions about this blueberry cheesecake
1. Protein per slice?
2. Net carbs per slice?
3. Why chill the cheesecake fully?
4. About how long does this take?
5. Best way to store leftovers?
