🫐 High-Protein Blueberry Chia Cheesecake

Ingredients

For the crust

• 1 cup almond flour
• ½ cup crushed sugar-free or whole-grain biscuits
• 2 tbsp melted coconut oil or butter
• 1 tbsp honey or maple syrup
• Pinch of salt

For the high-protein filling

• 1½ cups low-fat cottage cheese
• 1 cup Greek yogurt
• 1 scoop vanilla protein powder
• 1 cup blueberries, fresh or frozen
• 2 tbsp chia seeds
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2–3 tbsp honey or zero-calorie sweetener, to taste
• 1 tsp vanilla extract
• 1½ tsp powdered gelatin + 3 tbsp water (optional, for a firmer cheesecake)

For topping

• Fresh blueberries
• Blackberries
• Lemon slices
• Edible flowers, optional
• A few extra chia seeds

Method

1. Make the crust: Mix almond flour, crushed biscuits, melted coconut oil, honey, and salt until the mixture resembles wet crumbs.
2. Press firmly into the bottom of a lined 8-inch/20-cm springform pan. Refrigerate for 15–20 minutes.
3. Prepare the berry mixture: Blend the blueberries until smooth. If using frozen berries, thaw them first.
4. Make the filling: Add cottage cheese, Greek yogurt, protein powder, blueberry purée, chia seeds, lemon juice, lemon zest, sweetener, and vanilla to a blender. Blend until completely smooth and creamy.
5. For extra firmness: Sprinkle gelatin over 3 tbsp cold water and let it bloom for 5 minutes. Gently warm until dissolved, then blend it into the filling.
6. Pour the purple filling over the chilled crust and smooth the top.
7. Refrigerate for at least 5–6 hours, preferably overnight, until completely set.
8. Carefully remove from the pan.
9. Decorate with blueberries, blackberries, lemon slices, and edible flowers.
10. Slice with a warm, sharp knife and serve chilled.

💪 Approximate Nutrition

Per slice, assuming 8 slices:

• Protein: ~18–22 g
• Calories: ~250–290 kcal
• Carbohydrates: ~20–25 g
• Fat: ~10–12 g

Nutrition varies depending on the protein powder, yogurt, biscuits, and sweetener used.

Tip: For an even higher-protein version, use 2 scoops of protein powder and replace half the cottage cheese with additional Greek yogurt.