Directions
- 1Add light cream cheese, low fat greek yogurt, egg, vanilla extract, stevia, and protein powder to a blender cup.
- 2Blend the mixture until smooth.
- 3Pour the mixture into a lined baking dish.
- 4Add 50g of blueberries to the mixture and mix them in.
- 5Bake the cheesecake at 200 degrees Celsius for 25-30 minutes.
- 6Once baked, set the cheesecake in the fridge for 1 hour.
- 7To a pan on medium heat, add 150g of frozen blueberries and 10g of cornflour mixed with water.
- 8Stir on low heat until the mixture is thick.
- 9Spread the blueberry topping across the cheesecake.
- 10Add a crushed biscuit around the edges.
- 11Drizzle melted white chocolate on top (optional).
- 12Store the cheesecake in the fridge for half an hour.
- 13Cut into 6 equal servings and enjoy.
Ingredients
- 150 g Light Cream Cheese
- 400 g Low Fat Greek Yogurt
- 1 Egg
- 1 Tsp Vanilla Extract
- 15 g Stevia
- 40 g Protein Powder
- 200 g Frozen Blueberries
- 10 g Cornflour
- 1 Crushed Biscuit
- 20 g Melted White Chocolate
Equipment
BlenderBaking dishPan
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