This is creamy high-protein blueberry cheesecake with a juicy berry topping. A delicious low-carb dessert that’s rich, satisfying, and perfect for sharing!
Why You’ll Love This Recipe
- Creamy cheesecake with fresh blueberry topping
- High protein from Greek yogurt and cottage cheese
- Easy no-bake or light-bake option
- Beautiful presentation for any occasion
- Low carb and sugar-free
Ingredients (Makes 8 slices)
Crust:
- 1½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp allulose or preferred sugar-free sweetener
- Pinch of salt
Filling:
- 2 cups plain Greek yogurt
- 1 cup cottage cheese
- 3 large eggs (or ½ cup more Greek yogurt for no-bake)
- ⅓ cup allulose or preferred sugar-free sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
Topping:
- 2 cups fresh or frozen blueberries
- 2–3 tbsp allulose or preferred sugar-free sweetener
- 1 tsp lemon juice
- 1 tsp chia seeds or xanthan gum (optional, for thickening)
Instructions
- Mix almond flour, melted butter, sweetener, and salt. Press firmly into the bottom of a glass baking dish or springform pan. Chill 10 minutes.
- Blend Greek yogurt, cottage cheese, eggs (if using), sweetener, vanilla, and lemon juice until completely smooth.
- Pour the filling over the crust and smooth the top.
- For baked version: Bake at 325°F (160°C) for 35–40 minutes until set. Cool completely. For no-bake: Chill in the refrigerator for at least 4 hours or overnight.
- In a small saucepan, cook blueberries with sweetener and lemon juice over medium heat for 5–7 minutes until juicy. Stir in chia seeds if using. Cool slightly.
- Spoon the blueberry topping over the cheesecake. Chill another 30 minutes before slicing.
Prep Time: 15 minutes Cook/Chill Time: 40 minutes + chilling Total Time: About 5 hours (mostly chilling)
Nutrition (Per Slice)
- Calories: ~240
- Protein: 16g
- Total Carbs: 10g
- Net Carbs: 6g
- Fat: 15g
