LOW CALORIE & HIGH PROTEIN BLUEBERRY CHEESECAKE 🍰

Craving something sweet but want to keep it guilt-free? This Low-Calorie, High-Protein Blueberry Cheesecake is a delicious way to satisfy your dessert cravings while staying on track with your health goals. Packed with protein, bursting with blueberry goodness, and super easy to make, this cheesecake is perfect for any occasion!

---

💓Ingredients 🛒

Here’s your shopping list:

Crust:

• 1 cup almond flour or oat flour
• 2 tbsp coconut oil (melted)
• 1-2 tbsp honey or zero-calorie sweetener (optional)
  

Cheesecake Filling:

• 1.5 cups (350g) low-fat cottage cheese or Greek yogurt
• 8 oz (250g) low-fat cream cheese
• 1 scoop vanilla protein powder (whey or plant-based)
• 1/4 cup erythritol, monk fruit, or any preferred sugar substitute
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon (optional for freshness)
  

---

Instructions 👩‍🍳

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the almond flour, melted coconut oil, and sweetener until combined.
3. Press the mixture firmly into a 9-inch baking pan (use parchment paper for easy cleanup).
4. Bake the crust for 8-10 minutes until lightly golden, then let it cool.
   

---

Step 2: Make the Cheesecake Filling

1. Blend the cottage cheese, cream cheese, protein powder, sweetener, vanilla extract, and lemon zest (if using) in a food processor or blender until smooth.
2. Add the eggs one at a time, blending until just incorporated (don’t overmix).
3. Pour the filling over the pre-baked crust and smooth it out with a spatula.
   

---

Step 3: Bake the Cheesecake

1. Place the cheesecake in the oven and bake for 30-35 minutes. The edges should be firm, but the center will still jiggle slightly.
2. Turn off the oven, crack the door, and allow the cheesecake to cool inside for about 30 minutes.
3. Chill the cheesecake in the refrigerator for at least 3 hours or overnight.
   

---

Step 4: Blueberry Topping

1. In a small saucepan, combine blueberries, water, and sweetener.
2. Heat over medium until the blueberries release their juices. Stir occasionally.
3. Mix the cornstarch with water, add it to the saucepan, and stir until the sauce thickens.
4. Allow the blueberry sauce to cool before spooning it over the cheesecake.

---

Tips to Keep It Healthier 📝

• Sweeteners: Use natural sweeteners like stevia, erythritol, or monk fruit instead of sugar to reduce calories.
• Protein Boost: Add an extra scoop of protein powder to the filling if you want more protein!
• Crust Alternatives: Swap almond flour with ground oats for a gluten-free, fiber-rich option.
• Portion Control: Slice smaller portions to help with calorie control.
  

---

Nutrition Facts (per slice, approx. 8 slices):

• Calories: ~190 kcal
• Protein: ~12g
• Carbs: ~10g
• Fat: ~8g

This cheesecake is creamy, satisfying, and perfect for a healthy treat. Whether you’re looking for a protein-packed post-workout dessert or a light indulgence for guests, this recipe will not disappoint. Enjoy!

Let me know how it turns out or share your tweaks in the comments! 🥄