High Protein Blueberry Cheesecake

I have found the perfect summer dessert! These mini High Protein Blueberry Cheesecakes are made with healthy, high protein ingredients, fresh fruit, and natural sweeteners resulting in a dessert that not only will satisfy your sweet tooth, but will also help you nourish your body with good-for-you ingredients.

Another reason why I love this recipe is that it is so easy to sneak in my favorite collagen from Perfect Supplements (use code restored10 for discount) to boost those gut healing properties! I try to make sure that I work collagen into my diet at least once per day as a way to maintain good gut health. This is also one of my essential daily ingredients during pregnancy to help support an ever growing belly.

Finding ways to make desserts with healthier ingredients, while not comprising on the taste is one of my favorite ways to find balance with healthy eating. I am not one to be overly concerned about natural sugars in my diet - processed sugars, more so - but things like fruit and honey? Those aren’t going to make or break your health especially when consumed in an appropriate amount with other nourishing foods that provide healthy fats and proteins.

I hope that you enjoy this recipe!

Recipe

Makes 12 mini cheesecakes

Crust: 

~7-8 Pamela's GF Graham Crackers or graham crackers of choice
4 Tbsp butter 
2 Tbsp organic coconut sugar, optional 

Filling: 

4 oz full fat organic cream cheese 
1 cup plain full fat high protein yogurt like Greek or Skye (I used Siggis)
1/4 c local honey 
1 egg + 1 egg white 
1/2 tsp vanilla extract 
1 Tbsp lemon juice 
1/4 cup Perfect Supplements Collagen Peptides (restored10 for discount)
1 cup blueberries (fresh or frozen, I used frozen and it turned out great) 

1. Preheat oven to 325 F. Line a muffin tin with paper or foil cups.

2. Blend graham crackers, sugar, and butter into a fine crumb mixture. A blender or food processor is great here. You can also place the crackers in a bag and crush them with a heavy bottle or rolling pin then mix in butter and sugar with a beater or spoon. 

3. Evenly distribute the crust to the muffin tin - start with a heaping tbsp in each muffin cup. Press the crust together using the back of a spoon to form a layer along the bottom of each cup.

4. Place in the oven for 10 minutes. Once done, let cool while you make the filling.

5. To make the filling, beat (or blend*) cream cheese in a bowl until fluffy. Mix in yogurt and honey until combined. Mix in egg, egg white, vanilla, and lemon juice until combined. Mix in collagen and blueberries. 

   NOTE: You can put all this in a food processor or blender as well. Just add the ingredient and pulse a few times before adding the next. If using frozen blueberries, using a blender will help mash the berries up better and disperse them throughout the batter better making it more purple. If just using a beater, they may not get as mashed up but will still be just fine!

   Divide the filling between the muffin tins. Each cup will hold between 1/4 - 1/3 cup of filling.

6. Place in the oven and bake for 18-22 minutes or until the edges are set. The cheesecakes may still look a bit "jiggly", that is ok!

7. Let cool for 30 minutes then transfer to the fridge for 2 hours.