Prep time: 5 mins | Chill time: 10 mins | Servings: 1
Ingredients
Crust Base
2 high-protein or low-carb graham crackers (or vanilla cookies), crushed
1 tsp melted coconut oil or butter
Cheesecake Layer
3/4 cup plain non-fat Greek yogurt
2 tbsp light cream cheese, softened
1 scoop (30 g) vanilla protein powder
1 tbsp zero-calorie sweetener or maple syrup (to taste)
1/2 tsp vanilla extract
Blueberry Swirl & Topping
1/3 cup fresh or frozen blueberries
1 tbsp sugar-free blueberry jam or maple syrup
1 tsp lemon juice
Instructions
1. Make Crust: In a small bowl or meal prep container, combine crushed graham crackers and melted coconut oil. Press flat into the bottom to form the crust layer.
2. Mix Cheesecake Fill: In a separate bowl, whisk together the Greek yogurt, softened cream cheese, vanilla protein powder, sweetener, and vanilla extract until smooth and creamy.
3. Prep Blueberry Layer: Microwave blueberries, blueberry jam, and lemon juice for 20–30 seconds. Mash lightly with a fork to release juices.
4. Layer & Swirl: Layer the cream cheese mixture over the crust. Spoon the warm blueberry sauce on top and use a toothpick or knife to swirl it into the cheesecake layer.
5. Chill & Serve: Top with fresh blueberries and extra graham cracker crumbs. Freeze for 10 minutes to set before serving.