Creamy and delicious Protein Blueberry Cheesecake will be your new favorite. Healthy blueberry swirl cheesecake uses protein powder, low fat cream cheese and sugar-free blueberry jam!

I know I made a protein blueberry cheesecake bars recipe a while ago, but this one has blueberry jam – different enough I would say? Either way, this recipe turned out AMAZING!

A soft and creamy cheesecake with the perfect amount of sweetness and a hint of blueberry jam – what more could we want right? This really is a cheesecake worthy of a party! Definitely something I’m going to share with friends.

Ingredients for Protein Blueberry Cheesecake:

This protein blueberry cheesecake recipe is a real winner! It’s made with simple and clean ingredients like low fat cream cheese and nonfat Greek yogurt too! No sugar at all – it uses protein powder instead.

What you need for the protein powder blueberry cheesecake:

Reduced Fat Cream Cheese for a low fat and low calorie cheesecake recipe
Nonfat Plain Greek Yogurt
Vanilla Protein Powder – this makes for a sugar free protein cheesecake since it serves as the sweetener in place of sugar. I used the vanilla protein powder from Quest for this recipe since it’s a whey-casein and bakes well.
Some Cornstarch
Unsweetened Almond Milk
An Egg
No-sugar Added Blueberry Jam: I use the one from Chia Smash

For the healthy cheesecake crust:

Plain or Honey Graham Crackers or Biscuits for the slight crunch (use gluten free if you need)
Almond Butter
Sugar Free Maple Syrup. I used the one from Lakanto for this recipe.
An Egg White

How to Make Blueberry Cheesecake with Protein Powder

This healthy blueberry cheesecake is easy to make and perfect for a cheesecake craving.

Prep the Pan: Line base of cheesecake pan with parchment paper, grease sides with oil.
Prep Crust: Process graham crackers, almond butter, maple syrup in food processor; Transfer to bowl; Add egg whites; Mix.
Bake Crust: Press crust down into pan. Bake 10 minutes at 375°F.
Cool Crust: Completely! About 30 minutes.

Make Cheesecake: Beat cream cheese (well) until airy & fluffy; Add yogurt and beat again; Add protein powder and cornstarch; Beat again; Add egg; Beat again (very little).
Taste batter to check sweetness.
Prep Water Bath: Fill a large, deep baking pan with 2-3” hot water. Wrap outside of cheesecake pan with foil (like placing pan into foil bowl).
Assemble Blueberry Swirl Cheesecake:
Pour half cheesecake batter into pan.
Add dollops of blueberry jam (leave spacing between).
Pour remaining cheesecake batter on top.
Add more jam on top and swirl with a knife.
Bake Cheesecake: Pour into pan. Bake 35 minutes at 350°F.
Cool Cheesecake: When done baking, turn off the oven and crack open the oven door (leave the cheesecake in) for about 1 hour until the cheesecake cools.
Place on cooling rack and cool completely! Then put in fridge 4-8 hours.

Tips for making perfect Blueberry Jam Cheesecake with Protein Powder

Here’s some pointers to keep in mind when making this blueberry jam cheesecake with protein powder.

Let the protein cheesecake crust cool
You don’t want to add the cheesecake filling to the crust when it is still warm or it will get a weird texture on the bottom.

Use room temperature ingredients
The cream cheese and egg all need to be at room temperature or you will end up with lumpy protein cheesecake.

Beat the cream cheese well
You really want to do this step so the cheesecake turns out light and fluffy and does ot get weighed down by the other ingredients.

Use a low speed to beat
If you don’t use the low speed setting on the hand mixer or paddle stand mixer, you will get too much air inside.
Don’t overmix the final batter!
This will cause too much air to get beat into the batter, and may cause the cheesecake to rise and fall.
Line outside of pan with foil to prevent water from getting in.
Grease inside of pan so the cheesecake doesn’t stick to it.

Use the waterbath!
This lets the cheesecake cook slowly and evenly, and also prevents the rise and fall.
Stop baking when the center is still slightly soft to touch (about 2” wide should be soft)
The cheesecake will continue to cook a bit in the hot pan, and you don’t want it to crack.
When done baking, leave the oven door cracked (with the cheesecake still inside) for about 1-2 hours.
This prevents the blueberry jam cheesecake from suddenly being exposed to cool temperature which could make it crack.

Chill for 4-8 hours or overnight before eating.

How to store Protein Blueberry Swirl Cheesecake?

This blueberry swirl protein cheesecake needs to be stored in the fridge or freezer.

Place cooled blueberry jam cheesecake slices in an airtight container and keep in the fridge for 4-5 days.

To freeze, wrap healthy blueberry jam cheesecake slices in plastic wrap, place in freezer-safe zipper bag and freeze up to 2-3 months.

Alternate Ingredients for Healthy Blueberry Swirl Cheesecake Recipe

I made this healthy and low calorie blueberry swirl cheesecake with protein powder, low fat cream cheese and no-sugar blueberry jam, but here’s some options to try:

Options for healthy cheesecake crust without butter:

Graham Crackers: Gluten free grahams like these ones from Nairns will give you a gluten free cheesecake crust. You can also use pretzels or cereal.
Sugar Free Maple Syrup: Regular maple syrup
Almond Butter: Cashew Butter, Peanut Butter, Hazelnut Butter or even Tahini

And for the protein cheesecake:

Reduced Fat Cream Cheese: Regular cream cheese
Almond Milk: Other dairy or non-dairy milk
Cornstarch: Use Tapioca Starch
Blueberry Jam: Homemade blueberry topping for cheesecake

Some more Protein Cheesecake Recipes to try: