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Keto High Protein Blueberry Cheesecake

Creamy, light, and perfectly balanced 🍰✨ This high protein cheesecake has a firm, sliceable texture with a creamy centre and gentle sweetness that’s not eggy at all. A great option for weight loss, glucose control and better sleep when you want something satisfying but not heavy. This recipe makes about 4–6 servings.
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Ingredients Method Notes

Ingredients
  

  • 180 g / 6.3 oz cottage cheese
  • 190 g / 6.7 oz Greek yoghurt
  • 2 eggs
  • 45 –50g / 1.6–1.8 oz xylitol powdered if possible
  • 24 g / 0.8 oz corn starch
  • ¾ teaspoon vanilla
  • 1 tablespoon cream
  • 95 –100g / 3.3–3.5 oz frozen blueberries

Method
 

  1. Preheat the oven to 180°C / 355°F and line a small baking dish with baking paper.
  2. Add the cottage cheese, Greek yoghurt, eggs, xylitol, vanilla and cream to a blender and blend until completely smooth.
  3. Add the corn starch and blend briefly, just until combined.
  4. Pour the batter into the lined dish and sprinkle the blueberries on top or gently fold them in.
  5. Bake for 35–40 minutes at 180°C / 355°F. The edges should be set while the centre remains slightly jiggly.
  6. Let it cool completely at room temperature, then refrigerate for 2–4 hours or overnight for the best texture.

Notes

Macros (approx. per serving, based on 4–6 servings): 80 kcal | 5 g protein | 6 g fat | 1 g net carbs.