Protein Blueberry Cheesecake - The Best Healthy Recipe!
Serves 8
15 mins prep
35 mins cook
50 mins total
Creamy and delicious Protein Blueberry Cheesecake will be your new favorite. Healthy blueberry swirl cheesecake uses protein powder, low fat cream cheese and sugar-free blueberry jam!
Crust:
Cheesecake:
Preheat oven to 375°F and line the bottom of an 7” springfoam or cake pan with parchment paper round and spray the sides with non-stick cooking spray.
In a food processor, combine crackers, almond butter and maple syrup until powdered.
Transfer mix to a bowl, add egg whites and mix to thicken.
Spread on bottom of pan and press down firmly with back of spoon or small spatula.
Bake for 8 minutes, remove from oven and let cool completely (about 15 minutes).
Cheesecake:
Reduce oven temperature to 350°F.
Wrap foil around outside of pan (like placing in foil bowl).
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add yogurt and milk and beat again until combined.
Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.
Add egg and beat until just combined. Do not over-mix.
Pour ½ mixture into pan.
Put spoonfuls of blueberry jam on top.
Pour remaining cheesecake mixture and smoothen top.
Add dollops of blueberry jam and roughly swirl with knife.
Water bath: Fill a large, deep baking pan with 2-3” boiling water, and place cheesecake pan in.
Bake for 35 minutes. Center of the top (around 2” wide) should be jiggly or soft to the touch.
Turn off oven, and crack open the door. Leave the cheesecake inside for about 1 hour to cool.
Remove from oven and let cool completely.
Cover with plastic wrap and place in the fridge for 4-8 hours to chill.
Then slice and enjoy!
