A quick high-protein dessert featuring creamy Greek yogurt, fresh blueberries, and a crunchy oat crumble. Perfect for macro-friendly meal prep or a speedy sweet treat.

Ingredients

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Instructions

Step 1

Preheat oven to 350°F (175°C). Lightly grease an 8-inch springform pan or line with parchment paper.

Step 1 image
Step 2

In a medium bowl, combine rolled oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until crumbly. Set aside for the crumble topping.

Step 2 image
Step 3

In a large bowl, beat cream cheese with an electric mixer until smooth. Add Greek yogurt, protein powder, sweetener, eggs, vanilla, and lemon zest. Mix until well combined and creamy.

Step 4

Gently fold in blueberries. Pour the cheesecake batter into the prepared pan. Sprinkle the oat crumble evenly over the top.

Step 5

Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes.

Step 6

Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to set. Slice and serve cold.

For best results

  • For extra protein, use a high-quality vanilla or unflavored whey or plant-based protein powder.
  • Strain Greek yogurt overnight in a cheesecloth to achieve a thicker, creamier texture.
  • If using frozen blueberries, do not thaw them first to avoid excess moisture.
  • Let the cheesecake cool gradually to prevent cracking.

Variations

  • Swap blueberries for raspberries or mixed berries.
  • Add a tablespoon of lemon juice for a tangier flavor.
  • Use a gluten-free oat blend to make the recipe gluten-free.
  • Top with a sugar-free berry compote for extra sweetness.

Nutrition

  • Calories215 kcal
  • Total Fat12g
  • Saturated Fat7g
  • Cholesterol45mg
  • Sodium180mg
  • Total Carbohydrates26g
  • Dietary Fiber1g
  • Sugars17g
  • Protein3g

Common Questions

Can I use cottage cheese instead of Greek yogurt?
Yes, blend cottage cheese until smooth and use it as a substitute. The texture may be slightly different.
How do I store leftovers?
Store covered in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months.
Can I make this cheesecake dairy-free?
Use dairy-free cream cheese and a plant-based yogurt. Ensure your protein powder is also dairy-free.