How much protein is in this high protein blueberry cheesecake?

The exact amount depends on the brands you use, but between a full cup of cottage cheese, a cup of Greek yogurt, and two eggs, this cheesecake carries a genuinely satisfying amount of protein per slice. Check the nutrition panel in the recipe card below for the calculated numbers based on the exact ingredients listed.

Can I taste the cottage cheese in the cheesecake?

No, and this is the question I get most often. Once the cottage cheese is blended until completely smooth, the curds disappear entirely and what you are left with is a rich, tangy cheesecake base. The key is blending long enough, so do not stop early if you still see any texture.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in the batter. Do not thaw them first, just fold them in straight from the freezer so they hold their shape and do not bleed color through the whole cheesecake. For the topping, fresh blueberries look and taste better.

Why does it need to chill for 8 hours?

The long chill is what sets the texture. This cheesecake is made without cream cheese or heavy cream, so it relies on the eggs and the chill time to firm up into clean, sliceable pieces. Cutting into it early gives you a soft, loose center rather than a proper cheesecake slice.

Can I make this cheesecake gluten free?

Yes. Use almond flour instead of oat flour and the recipe is naturally gluten free, assuming your other ingredients are certified. Almond flour gives a slightly richer result while oat flour keeps it a little lighter, so both are good options.

Why is my protein cheesecake watery or rubbery?

Watery usually means the yogurt or cottage cheese released liquid, so use thick, full-fat Greek yogurt and drain any excess. Rubbery almost always means overbaking. Pull it while the center still jiggles slightly, because it continues to set as it cools and chills.

High Protein Blueberry Cheesecake (No Cream Cheese)

Recipe by Liliya

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No reviews

Total Time8 hr 55 min
Yield6 servings 1x
DietVegetarian

Creamy, fruity, and naturally protein rich, this High Protein Blueberry Cheesecake is made with cottage cheese and Greek yogurt, then topped with blueberry jam and fresh berries. It has a smooth, creamy texture and makes a delicious chilled dessert or protein packed treat.

Ingredients

Scale

1 cup cottage cheese
1 cup Greek yogurt
2 large eggs
1/3 cup maple syrup or honey
1/2 cup oat flour or almond flour
1 teaspoon vanilla extract
1/2 cup fresh blueberries

For the Topping

1/3 cup blueberry jam
1/3 cup fresh blueberries

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Instructions

Preheat the oven to 325°F.
Add the cottage cheese, Greek yogurt, eggs, maple syrup or honey, oat flour or almond flour, and vanilla extract to a blender.
Blend until completely smooth and creamy.
Gently stir or fold 1/2 cup fresh blueberries into the cheesecake batter.
Line a 6 inch baking dish with parchment paper.
Pour the cheesecake batter into the prepared baking dish and smooth the top.
Bake for 40 to 45 minutes. The edges should look set while the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool completely.
Refrigerate for at least 8 hours, or overnight, so the cheesecake can fully set.
Spread the blueberry jam over the chilled cheesecake and top with the remaining fresh blueberries.
Slice and serve chilled.

Notes

Do not overbake the cheesecake. The center should still have a slight jiggle when you remove it from the oven. It will continue to firm as it cools and chills.

For the smoothest texture, blend the cottage cheese mixture thoroughly until no visible curds remain.

Allow the cheesecake to chill for at least 8 hours before slicing. Overnight chilling gives it an even firmer, creamier texture.

Store leftovers covered in the refrigerator.

Prep Time: 10 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://wearerecipes.com/high-protein-blueberry-cheesecake-no-cream-cheese/