Living in the Midwest my entire life; I have learned two things: 1. Apparently we invented the word “ope” and 2. Always have a winter coat, pair of shorts, flip flops, umbrella and ice scraper in your car because you never know what the weather will be like on any given day.

I was feeling “springy” when I made this blueberry cheesecake because of the beautiful 60 degree day we were having. Today? Back to snow flurries. Regardless of the weather, this blueberry cheesecake is the perfect way to brighten even the darkest of days.

No sugar added, and packing 15g protein per slice. this is the perfect “indulgent” dessert that you don’t have to feel guilty about!

Blueberry Protein Cheesecake
Serves 12
high protein blueberry cheesecake with no sugar added
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. 160g graham crackers
  2. 1 scoop syntrax matrix vanilla protein
  3. 2 tbsp coconut oil
  4. 3 tbsp unsweetened almond milk
Cheesecake Layer
  1. 9 oz fat free cream cheese, softened
  2. 300g dannon light and fit vanilla greek yogurt
  3. 2 eggs
  4. 2 tsp vanilla
  5. 1/2 cup unsweetened almond milk
  6. 2 scoops syntrax matrix vanilla protein
  7. 1/2 package sugar free cheesecake pudding mix
  8. 200g blueberries, pureed and strained
Greek Yogurt Layer
  1. 330g dannon light and fit vanilla greek yogurt
  2. 1/2 package sugar free cheesecake pudding mix
Blueberry Topping
  1. 1 cup blueberries
  2. 1 tsp lemon juice
  3. 1/3 cup water
  4. 1/3 cup swerve granulated sweetener
  1. Preheat oven to 350 degrees.
  2. Combine crust ingredients in food processor and blend until smooth. Press onto bottom of 9 inch springform pan and bake for 5 minutes.
  3. Meanwhile, combine all cheesecake ingredients except for the blueberries. Puree blueberries in food processor then strain any seeds before adding to cheesecake batter.
  4. Bake cheesecake for 45-60 minutes, until center is set. Cool completely.
  5. Mix together greek yogurt and pudding mix and spread on top of cheesecake.
  6. In a small saucepan, combine blueberries, swerve sweetener, water and lemon juice. Bring to a boil then simmer for 8-10 minutes, until mixture starts to thicken. Cool before pouring on top of cheesecake. Cut into 12 slices and serve. Store in fridge for up to 5 days.
Macros per slice (1/12 of cake)
  1. 191 calories
  2. 21g carbs
  3. 4.6g fat
  4. 15g protein
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