Blueberry Cheesecake

Ingredients

• 140 g light cottage cheese (light cottage cheese)
• 10 g vanilla protein powder (protein powder)
• 10 g hazelnut cream sauce (described as tasting like the inside of a Kinder Bueno)
• 75 g blueberries (blueberries)
• 2 tbsp sugar substitute (sugar substitute (e.g., erythritol))
• 1 tbsp cookie crumbs (cookie crumbs (shortbread/butter cookie))
• vanilla extract (optional, for extra sweetness)

Steps

1. 1

   Place the light cottage cheese, hazelnut cream sauce, and vanilla protein powder into a small food processor or blender.

2. 2

   Add a little vanilla extract if you prefer extra sweetness.

3. 3

   Mix until the mixture is completely smooth and free of lumps.

4. 4

   Pour the mixture into a small bowl (approximately 11 cm in diameter).

5. 5

   Place the bowl in the refrigerator to set for at least 1.5 hours.

6. 6

   While the cheesecake is chilling, place the blueberries in a small saucepan over high heat.

7. 7

   Add 2 tablespoons of sugar substitute to the blueberries.

8. 8

   Cook until the blueberries become soft, then crush them with a spoon.

9. 9

   Continue cooking until the mixture thickens into a jam-like consistency.

10. 10

    Spread the blueberry jam over the top of the cheesecake and return it to the refrigerator.

11. 11

    Once the 1.5 hours are up, sprinkle the cookie crumbs over the top and serve.

Notes

The author uses a specific hazelnut sauce linked in her bio that tastes like Kinder Bueno filling. You can substitute with a similar hazelnut or white chocolate spread. Total macros provided by author: 251 kcal, 31g carbs, 28g protein, 4g fat.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• no-bake
• healthy
• single-serve
• vegetarian