Prep Time: 10 minutes
Chill Time: 10 minutes
Total Time: 20 minutes
Servings: 1 large bowl

Ingredients

Cheesecake Filling

  • ¾ cup (170 g) plain nonfat Greek yogurt
  • ½ cup (110 g) low-fat cottage cheese
  • ½ scoop (15 g) vanilla protein powder
  • 1 tablespoon sugar-free cheesecake pudding mix
  • ½ teaspoon vanilla extract
  • Sweetener to taste

Blueberry Swirl

  • ¼ cup (35 g) fresh or frozen blueberries
  • 1 teaspoon lemon juice
  • 1 teaspoon sweetener, optional

Crust and Toppings

  • 2 tablespoons crushed graham crackers or sugar-free cookies
  • 1 tablespoon fresh blueberries
  • 1 teaspoon crushed cookie crumbs
  • Optional: 1 teaspoon chopped almonds

Instructions

  1. Prepare the blueberry sauce: Place blueberries and lemon juice in a small microwave-safe bowl. Microwave for 30–60 seconds until juicy, then mash gently. Let cool.
  2. Make the cheesecake filling: Blend Greek yogurt, cottage cheese, protein powder, pudding mix, vanilla, and sweetener until smooth and creamy.
  3. Prepare the crust: Sprinkle the crushed graham crackers across the bottom of a serving bowl or container.
  4. Add the filling: Spoon the cheesecake mixture over the crust and smooth the surface.
  5. Create the swirl: Spoon the blueberry sauce over the filling and swirl gently with a knife or toothpick.
  6. Chill: Refrigerate for 10–30 minutes to help the filling firm up. Ten minutes will cool it, but a longer chill gives a thicker cheesecake texture.
  7. Garnish: Add fresh blueberries and cookie crumbs before serving.

Nutrition Information

Estimated per serving, depending on the brands used.

  • Calories: 300–360
  • Protein: 30–35 g
  • Carbohydrates: 25–35 g
  • Fat: 4–8 g
  • Fiber: 2–4 g

Low-carb tip: The regular graham cracker crust, blueberries, and pudding mix contribute carbohydrates. For a lower-carb version, omit the graham crackers, use a suitable sugar-free pudding mix, and check the nutrition labels.

Nut Information

  • Peanuts: Not included in the standard recipe.
  • Tree nuts: Optional chopped almonds; omit for a nut-free version.
  • Dairy: Greek yogurt, cottage cheese, and most whey protein powders contain milk.
  • Gluten: Graham crackers usually contain wheat.
  • Allergy advice: Check all packaging for allergens and cross-contact warnings. Use a suitable nut-free protein powder if needed.

Q&A

Q1: How does this bowl get 30 g or more of protein?

Greek yogurt, cottage cheese, and protein powder provide most of the protein. Exact amounts depend on the brands and serving sizes.

Q2: Can I make it without protein powder?

Yes. Add extra Greek yogurt or cottage cheese, but expect a lower protein content.

Q3: Can I use frozen blueberries?

Yes. Heat them briefly until juicy, then cool before adding to the cheesecake.

Q4: Can I make this without a blender?

Yes. Use smooth cottage cheese and whisk thoroughly with the other filling ingredients.

Q5: Is this recipe keto-friendly?

Not as written. For a keto-style version, omit the graham crackers, reduce the blueberries, and use low-carb sweeteners and suitable dairy products.

Q6: Can I prepare it the night before?

Absolutely. Cover and refrigerate overnight. Add the fresh blueberry topping just before serving.

Q7: How long does it last in the refrigerator?

Store covered at 4°C (40°F) or below and enjoy within 2–3 days for the best quality.

Q8: Can I use cream cheese instead of cottage cheese?

Yes. Use light cream cheese for a richer, more traditional cheesecake flavor, although the protein and fat content will change.

Enjoy this creamy blueberry cheesecake bowl with a tangy berry swirl, crunchy cookie base, and a satisfying protein boost!