Baked Protein Blueberry Cheesecake

By Trish Rapley - 9th May 2025

Serves 10-12 people

Indulge in our delightful experience of a baked protein blueberry cheesecake.

This creamy and rich dessert combines high-quality ingredients with a sweet and tangy flavour of fresh blueberries.

It's topped off with Whey protein to ensure no rules are broken while offering the perfect guilt-free treat that's both satisfying and nutritious.

Enjoy every slice as a delicious way to boost your protein intake while savouring a classic dessert.

For the Cheesecake Filling:

450g cream cheese - room temperature

1-2 cups of blueberries

1 ½ cups Greek yogurt or drained and blended cottage cheese

3 scoops protein powder, unflavored or vanilla

3 large eggs

⅓ cup sugar replacement sweetener

1 tablespoon vanilla extract

1 tablespoon lemon juice

NOTES

You can absolutely do this cheesecake with a crust or without; it's personal preference, and I like mine without the crust!

Method:

Prepare:

Preheat the oven to 150°C and set an oven rack in the lower middle position.
Scrunch up baking paper to fit into the baking pan.
Line the bottom (inside) with parchment paper.
Wrap a 9-inch (23cm) springform pan with one large piece of heavy-duty aluminium foil, covering the underside and extending to the top so there are no seams on the bottom or sides of the pan.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master, whip the cream cheese until smooth and creamy.
Add sugar replacement and mix until smooth.
Add the vanilla, lemon juice, Greek yogurt, and protein powder beat on low speed until just combined.
Add the eggs one at a time, mixing on low speed until incorporated, again, scraping the bowl as necessary.
Lastly, add blueberries and fold through evenly.

Assemble the Cheesecake:

Place your water tray on the shelf under the middle shelf, directly under where you'll place your cheesecake baking tin.
Pour the cheesecake filling into the baking tin and bake until the cake is just set, 40 - 50 mins.
Turn off the oven, crack open the door and allow to sit for 30 minutes - it will continue to cook. It should wobble if bumped, and that's great! It's cooked perfectly!
Place in the fridge either for 6-8 hours or overnight to set.