No Bake Protein Cheesecake Recipe

Blueberry Cheesecake on a white plate with flowers.

No Bake Protein Cheesecake Recipe

Our No Bake Protein Cheesecake Recipe with wild blueberries and nutty crust is an excellent dessert with 8 grams of protein per piece. This low carb blueberry cheesecake is super easy to make and has become number one in your family.

Course Desserts

Cuisine International

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Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 341kcal

Author Zuzana Paar

Equipment

Ingredients

Base

1 Cup Hazelnuts
1 Cup Almonds
1 Cup Coconut Shreds
2 Tablespoons Coconut oil
1 Tablespoon Lemon juice
1 Tablespoon Cocoa
2 Tablespoons Sweetener

Topping

1 Cup Wild blueberries
2 Cups Curd cheese (Quark)
4 Tablespoons Sweetener
2 Packets Agar or Gelatin
1 Cup Heavy cream

US Customary - Metric

Instructions

Prepare all of the ingredients for the crust and cheese topping. I have explained each ingredient used in some detail above in the post.
Place all the nuts, coconut oil, cocoa, lemon juice, and sweetener into the food processor. Pulse a few times and let it all combine into one mass. Place the crust mixture at the bottom of the spring pan. Using a flat bottom of the glass, jar, or scoop, push the mixture into the base of the pan. Keep pushing in until you feel it is all hard and difficult to move. Refrigerate.
I have used wild blueberries, which are frozen and need to be cooked to soften up and release the juice. On medium heat, let them cook and soften. Add sweetener and cook for about 4 to 5 minutes. Once you feel enough liquid has been released, take your hand immersion blender and blend thoroughly into a paste. When blended, add gelatine and whisk all together. Let it cool to room temperature.
Using a kitchen machine, add heavy cream and whisk until stiff. Set aside. Use a second bowl to place quark, farmers' cheese, or curd cheese. Whisk to cream it a bit, and then add the blueberry mixture. Whisk again for all of the batter to combine. As last goes, whipped heavy cream. Add it in and gently mix it together.
Take the crust base from the fridge and pour the whole cheesecake mixture in. Gently shake the pan and level up the top if needed. Refrigerate for at least 8 hours, best overnight.

Video

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Notes

Additions - you can add a tablespoon of lemon zest, chocolate chips, or vanilla extract.
Nuts for the crust - I have picked almonds, hazelnuts, and coconuts, but you are free to choose any nuts, almond flour, or seeds. To give extra nutrition, you can also add a few hemp seeds.
Extra protein - adding 2 scoops of vanilla protein powder, chocolate protein powder, or whey protein powder will increase your protein per serving.

Nutrition