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High Protein Blueberry Cheesecake Crumble - A Healthy, Comforting Dessert

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Blueberry layer: 2 cups fresh or frozen blueberries
  • 1–2 tablespoons lemon juice
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon cornstarch (or arrowroot)
  • 1 teaspoon vanilla extract
  • Cheesecake layer: 8 ounces light cream cheese, softened
  • 1 cup plain 2% or nonfat Greek yogurt
  • 1 large egg
  • 1/3 cup vanilla or unflavored whey or casein protein powder
  • 1/4 cup granulated sweetener of choice (sugar, coconut sugar, or a zero-calorie alternative)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Crumble topping: 3/4 cup rolled oats
  • 1/2 cup almond flour (or finely ground almonds)
  • 2 tablespoons whole wheat flour (or oat flour)
  • 3 tablespoons cold butter or coconut oil
  • 2–3 tablespoons brown sugar or granulated sweetener
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • Optional: Lemon zest for brightness, a handful of slivered almonds for extra crunch

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment for easy removal.
  2. Make the blueberry layer: In a small saucepan, combine blueberries, lemon juice, maple syrup, vanilla, and cornstarch. Warm over medium heat, stirring, until the berries release juice and the mixture thickens slightly, 3–5 minutes. Remove from heat and let it cool while you prepare the next steps.
  3. Mix the crumble: In a bowl, stir together oats, almond flour, whole wheat flour, cinnamon, salt, and brown sugar. Cut in the cold butter with a fork or your fingers until the texture is sandy with small clumps. Set aside.
  4. Blend the cheesecake filling: In a mixing bowl, beat the light cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, vanilla, egg, and a pinch of salt. Mix until creamy and well combined. Avoid overbeating to keep air out.
  5. Layer it up: Pour the cheesecake mixture into the prepared pan and smooth the top. Spoon the cooled blueberry mixture evenly over the cheesecake layer. It doesn’t need to be perfect—swirls are great.
  6. Add the crumble: Sprinkle the oat-almond mixture evenly over the blueberries. Press down gently so the topping adheres.
  7. Bake: Place on the center rack and bake for 28–34 minutes, until the crumble is golden and the cheesecake layer looks set around the edges with a slight jiggle in the center.
  8. Cool completely: Let it cool on a rack for 1 hour, then refrigerate for at least 2 hours before slicing. This helps the layers firm up for clean cuts.
  9. Serve: Slice into 9–12 squares. Add a dollop of yogurt or a few fresh berries on top if you like.