Wild Blueberry High Protein “Cheesecake”

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Recipe by Sarah Pflugradt of Salubrious RD

Makes 9 Servings

Wild Blueberry High Protein “Cheesecake” Picture


For the crust:
½ cup white whole wheat flour
¼ cup granulated sugar
2 Tablespoons unsalted butter, softened
2 Tablespoons canola oil
½ teaspoon salt

For the Filling:  
1 cup thawed Wild Frozen Blueberries, plus ½ cup for topping
2 cups 2% fat cottage cheese (I used Daisy)
½ cup 2% Greek Yogurt (I used Fage)
2 large eggs
¼ cup granulated sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350°F
  2. In a small bowl, mix all the crust ingredients
  3. Spray a 8×8 dish with non stick cooking spray or use a springform pan
  4. Press crust into dish and bake for 10 minutes
  5. Remove from heat and top with the thawed blueberries, reserving the juices for another time
  6. In a food processor or high powered blender, add cottage cheese and blend until smooth, really smooth
  7. Add yogurt, eggs, sugar, and vanilla and blend for another 30 seconds or until light and airy
  8. Pour on top of blueberries and crust
  9. Bake in preheated oven for 30-35 minutes until the middle is set – it can still be a little jiggly, but not soupy
  10. Remove from oven and cool for 30 minutes on the counter
  11. Transfer to refrigerator for 4 hours or more
  12. Top with more wild blueberries!

Wild Blue is Good for You!