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Blueberry Protein Cheesecakes

Makes 6


For the base:

For the filling:

  • 100g blueberries
  • 100g low fat cream cheese
  • 100g low fat ricotta
  • 100g coconut cream – thick component
  • 2 teaspoons sweetener of choice


  1. To make the bases: In a bowl, combine all base ingredients. Press into six cupcake cases and set aside.
  2. To make the filling: Place all filling ingredients into a food processor and blend until well combine.
  3. Pour into the cases, on top of the base.
  4. Place in the fridge to set. Best left overnight.
  5. Decorate with chocolate and coconut.

Nutritional Information

Per serve (93g) /Per 100g

Energy (kJ): 917/977 | Protein (g): 10.3/10.9 | Fat (g): 16/17 | Saturated Fat (g): 9.9/10.6 | Carbohydrates (g): 7.3/7.8 | Sugar (g): 4.8/5.1 | Sodium (mg): 107/114