Easy High Protein Cheesecake with Blueberry Compote

Who says you can’t enjoy dessert while sticking to your health goals? This Cottage Cheesecake with Blueberry Compote is a perfect example of how you can indulge your sweet tooth and nourish your body at the same time. This delicious treat combines protein-rich cottage cheese with the antioxidant power of blueberries, making it a dessert you can feel good about. Let’s dive into the health benefits of some of the ingredients:

Cottage cheese is full of nutrients

Cottage cheese is not just a versatile ingredient; it’s also full of nutrition! Here’s why incorporating cottage cheese into your diet can be beneficial:

• High in Protein: Cottage cheese is an excellent source of protein, which is essential for muscle repair and growth. It is a great option for those looking to increase their protein intake.
• Low in Fat: Cottage cheese comes in various fat content options, allowing you to choose a version that fits your dietary needs. Even the full-fat variety is relatively low in fat compared to other cheeses. I use low-fat cottage cheese in this recipe to replace some of the higher fat cream cheese used in a regular cheesecake.
• Calcium: Most types of cottage cheese contain 70-100 mg of calcium per serving, which is about 6-8% of your recommended daily intake. Everyone knows that calciums supports bone health, but it’s also important for your heart, muscles, and nerves.

The power of protein

Protein is a macronutrient that plays a vital role in nearly every function of the body. Here’s why it’s crucial to include adequate protein in your diet:

• Muscle Maintenance and Growth: Protein is essential for repairing and building muscle tissues. This is particularly important for those who are physically active or looking to build muscle mass. You also naturally lose muscle mass as you age, so protein intake can help.
• Satiety: Protein helps you feel full and satisfied, which can aid in helping to keep cravings at bay.
• Balance Blood Sugar: Eating protein with carbohydrate containing foods can slow down the absorption of sugar into your bloodstream. This keeps your blood sugars more balanced and prevents spikes and crashes for a more even release of energy.

Blueberries: tiny berries with big benefits

Blueberries not only add a burst of flavor and color to your cheesecake but also offer numerous health benefits:

• Antioxidant-Rich: Blueberries are loaded with antioxidants – specifically anthocyanins – which help protect your body from oxidative stress and inflammation. This can reduce the risk of chronic diseases such as cancer.
• Vitamins: These little berries are a great source of vitamin C, about 24% of your daily needs! They also contain vitamin K and manganese.
• Fiber-Packed: Blueberries provide about 6g of dietary fiber per cup, which aids in digestion and helps maintain a healthy gut. Fiber also contributes to feelings of fullness and satiety.

When you make this nutritious Cottage Cheesecake with Blueberry Compote, you can enjoy a tasty treat while also meeting your health goals. Now, if you want a slice of classic cheesecake, I won’t stop you! You can definitely honor your cravings when you need to and still work toward your health goals.

Easy High Protein Cheesecake with Blueberry Compote

This easy high protein cheesecake recipe is a healthier dessert to satisfy any sweet tooth! A hint of lemon pairs perfectly with a wholesome blueberry compote.

Author: Lee Recipe Type: Desserts Dietary Preference: Gluten Free High Protein Nut Free Soy Free Vegetarian

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Prep Time 10 mins Cook Time 40 mins Rest Time 3 hrs Total Time 3 hrs 50 mins Difficulty: Beginner Servings: 6

Ingredients

Scale

1/2x 1x 2x 3x

Cheesecake

• 16 oz low-fat cottage cheese

• 8 oz light cream cheese (softened)

• 1 tsp lemon zest (about 1 lemon)

• 1 tbsp vanilla extract

• 2 eggs

• ¹⁄₃ cup granulated sugar

• 1 tbsp all purpose flour

Blueberry Compote

• 1 cup frozen blueberries (I use wild blueberries)

• 2 tbsp water

• 1 tsp lemon juice

Directions

Make the cheesecake

1. Preheat the oven to 350 F. Prepare a 8 or 9 inch round or square dish. I recommend putting parchment paper in the bottom. Otherwise, grease well. 

2. To a food processor or blender, add cottage cheese, cream cheese, lemon zest, and vanilla, and blend until smooth. Add in eggs, sugar, and flour, and pulse until combined.

3. Pour batter into the prepared pan and bake for about 35-40 minutes until the cheesecake is set. If you are using a smaller size pan and the cheesecake is thicker, it may take a few minutes longer.

4. Once your cheesecake is done, it may still be jiggly, however it will set up over time. Let your cheesecake cool for 30 minutes and then store in the fridge for at least 3 hours before serving. Serve with blueberry compote on top!

Make the blueberry compote

1. Add blueberries and water to a small pan or saucepan over low heat. Cook for about 10 minutes until blueberries are simmering. Smash the blueberries with a spatula or spoon. Take off the heat and add in lemon juice. Let cool and then store in the fridge.

Notes

• If your blueberry compote becomes too thick, add in more water 1 tbsp at a time.
• You can also use an immersion blender to make the cheesecake if you'd like.

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