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Blueberry Swirl Cheesecake with Vanilla Coconut Flour Crust

You'd think we'd get tired of creating delicious, healthy cheesecake recipes but truthfully: they're all so different and so tasty, it's a fun adventure every time! The newest addition to our healthy cheesecake family is a mouth-watering Blueberry Swirl Cheesecake made with a vanilla coconut flour crust.  This baked cheesecake is creamy, subtley sweet with a swirl of delicious blueberry puree to top it off.  We say this a lot, but it's true: your family won't believe that it's healthy.

Our vanilla coconut flour crust is the perfect texture

Seriously.  This coconut flour crust made with Vanilla Nutralean is the perfect balance between dense and crumbly, it holds together perfectly for the cheesecake yet is light enough to not feel dry and heavy in your mouth.  When creating this crust, we actually tried a few different recipes we found online but couldn't seem to nail the texture.

It turns out that the trick for this crust specifically is to let it chill in the fridge, unbaked, while you make your cheesecake mixture.  At this point, the coconut flour in the crust has time to really soak up the other ingredients and absorb what it can before the crust goes in for baking.  

If I were to alter this recipe, I would definitely add fresh blueberries and some lemon zest to the top.  I didn't have enough powdered sweetener to create a lemon glaze, but that also would've perfected it.

The most important step to creating the perfect baked protein cheesecake

You know how sometimes recipes give you a tip and you're like *shrug* I'll just do it my way and see how it turns out...well, I'm here to tell you that THIS is not one of those steps to skip!

PRO TIP: When your cheesecake chills down to room temperature, it's going to be incredibly hard not to but I need you to call upon every ounce of will power and put that delicious cake right into the fridge.  Cover it with foil if you're putting it in the fridge in the pie plate, but otherwise any air-tight container is fine. 

This allows the cheesecake to really set and hold its form when slicing.  The recommended time is upwards of 5 hours, but I'll admit... I tapped out at 3.5! But seriously, don't skip this step. Chill it before you enjoy it!

This high-protein cheesecake is seriously low carb

We were even more impressed when we checked out the macros on this healthy dessert.  Coming in with an impressive 4.5g of NET carbs per serving (recipe makes 9), this creamy, delicious treat is a guilt-free option you can enjoy weekly!

Try it tonight and let me know what you top your cheesecake with! Send an e-mail to hello@Nutracelle.com to submit your cheesecake photos for a chance to win a free bag of Vanilla Cream Nutralean

 

Find more healthy dessert recipes like this blueberry cheesecake

Thanks for reading! If you're looking for more healthy, high-protein, high-fiber recipes to add to your meal prep, you can find them here. All of our recipes are proudly peanut and tree nut-free, made with our incredible, award-winning protein powders and are perfect for any day of the week!

We have tons of tasty, family-approved recipes just waiting for you to try.

 

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