Name: Low Calorie Blueberry Cheesecake
Prep time: 10 min
Cook time: 25 min
Total time: 125 min
Ingredients: 150 g light cream cheese; 400 g low fat Greek yogurt; 1 egg; 1 tsp vanilla extract; 15 g stevia or sweetener; 40 g vanilla protein powder; 200 g frozen blueberries; 10 g corn flour mixed with water; 1 digestive biscuit or graham cracker (crushed); 20 g melted white chocolate (optional)

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What if I told you, you could all the cheesecake you want and still meet your healthy eating goals ?, this low calorie blueberry cheesecake just might become your new favorite dessert.

It is creamy, sweet, packed with protein, and surprisingly simple to make. Even better, each slice comes in under 200 calories with 16 grams of protein.

This low calorie blueberry cheesecake is creamy, high in protein, and incredibly easy to make. Each slice has just 166 calories and over 16 grams of protein, making it the perfect healthy dessert or macro friendly snack.

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The best part is that this recipe actually tastes like real cheesecake. Not a bland “healthy” version.

Why you should make this Cheesecake

I am a huge sweet treat girl, so protein bars just dont cut it for me. This cheesecake tastes so good, you will want it on repeat

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Now I make this recipe all the time. It works as a post workout snack, a light dessert after dinner, or even a sweet afternoon pick me up.

And honestly, when something tastes this good for only around 166 calories per slice, it feels like a win.

Ingredients

150 g light cream cheese
400 g low fat Greek yogurt (vanilla works best)
1 egg
1 teaspoon vanilla extract
15 g stevia or preferred sweetener
40 g vanilla protein powder
200 g frozen blueberries
10 g cornflour mixed with water
1 crushed biscuit or graham cracker
20 g melted white chocolate (optional)

How to Make Low Calorie Blueberry Cheesecake

This low calorie blueberry cheesecake is surprisingly easy to make. Most of the work happens in the blender, which means minimal effort and fewer dishes.

Start by preheating your oven to 200°C (390°F). Line a small baking dish with parchment paper so the cheesecake lifts out easily later.

In a blender cup, combine the light cream cheese, low fat Greek yogurt, egg, vanilla extract, sweetener, and protein powder. Blend everything until the mixture becomes completely smooth and creamy.

Pour the blended mixture into the lined baking dish. Add some of the frozen blueberries directly into the batter and gently swirl them through.

Bake for about 25 minutes until the cheesecake is set. Once baked, let it cool slightly, then place it in the fridge for about 1 hour so it can fully firm up.

While it chills, make the blueberry topping. Add blueberries to a small pan over medium heat along with the cornflour mixture. Stir until the berries break down and the sauce thickens into a jam-like texture.

Spread the blueberry topping over the cheesecake. Finish by sprinkling crushed biscuit around the edges and drizzling melted white chocolate on top if you like a little extra sweetness.

Let it chill for another 30 minutes, slice into six pieces, and enjoy.

How Long Does It Take + Serving Ideas

One of the reasons I love this low calorie blueberry cheesecake is how quick it is to prepare. The active prep time is only about 10 minutes, and the baking time is just 25 minutes.

Most of the remaining time is simply letting the cheesecake chill in the fridge so it sets properly.

You can serve this cheesecake straight from the fridge for the best texture. It works beautifully as a light dessert after dinner or a high protein snack during the day.

For an extra treat, try serving it with a spoonful of extra Greek yogurt, a sprinkle of granola, or even a few fresh blueberries on top.

Why You Will Love This Recipe

High protein dessert Each slice packs around 16 grams of protein, making it a satisfying alternative to protein bars.
Low calorie but still indulgent At roughly 166 calories per slice, you can enjoy cheesecake without feeling guilty.
Super easy to make The batter blends together in minutes and the oven does the rest.
Great for meal prep This cheesecake stores well in the fridge and makes a perfect grab and go snack.
Simple ingredients Everything in this recipe is easy to find at most grocery stores.
Customizable flavors You can easily switch up the toppings or protein powder flavor.

Tips, Variations, and Substitutions

First, make sure your cream cheese is soft before blending. This helps create a smoother batter and prevents lumps.

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If you are using plain Greek yogurt instead of vanilla, you may want to add a little extra vanilla extract or sweetener to balance the flavor.

Try a strawberry version by swapping the blueberries for strawberries and making the same quick fruit topping.

Lastly, if you do not have cornflour, you can thicken the berry sauce with a small amount of chia seeds instead.

Storage and Meal Prep

This low calorie blueberry cheesecake stores very well, which makes it perfect for meal prep.

Keep the slices in an airtight container in the refrigerator for up to 4 days. The texture actually gets even better after the first day.

If you want to enjoy it warm, you can microwave a slice for about 10 to 15 seconds, though it is usually best served chilled.