Description
A decadent and creamy cheesecake that is packed with protein and vibrant blueberry and violet flavors.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil
- 2 tablespoons honey or maple syrup
- 16 oz cream cheese, softened
- 1 cup Greek yogurt
- 1/2 cup protein powder
- 1 cup fresh blueberries
- 1 teaspoon violet extract
- Fresh blueberries for garnish
- Violet petals or edible flowers (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine almond flour and melted coconut oil.
- Add honey or maple syrup and mix until crumbly.
- Grease a 9-inch springform pan with coconut oil, then press the crust mixture into the pan.
- Bake the crust for 10–12 minutes until lightly golden.
- In a large bowl, combine softened cream cheese and Greek yogurt until smooth.
- Add protein powder, fresh blueberries, and violet extract; mix until combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 25–30 minutes until edges are set but center is slightly jiggly.
- Cool the cheesecake in the oven for about an hour, then refrigerate for at least 4 hours.
- Top with fresh blueberries and edible flowers before serving.
Notes
This cheesecake can be made ahead of time and tastes even better after a night in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cheesecake, blueberry, protein, dessert, healthy dessert, gluten-free