Mini Blueberry-Banana Protein Cheesecake

Nicolette Stramara

by | Updated: December 3rd, 2016

Nothing can stop you from eating cheesecake for breakfast. No law, unspoken rule or verbal contract can keep you from enjoying the rich decadence of a cream-cheese dessert as soon as your bright eyes and bushy tail decide to rise. If the sheer thought of a fluffy, whipped treat isn’t enough to convince you, perhaps the 12 grams of protein and slim calorie count will help you break the mold.  

Blueberry & Banana Protein Cheesecake Recipe
Coconut flour boosts fiber content, helping to make this a longer-lasting, more satisfying cheesecake than the classic recipe.

Mini Blueberry-Banana Protein Cheesecake

Makes 4 servings
Macros per serving: 133 calories | 12 g protein | 6.1 g carbs | 6.8 g fat | 1.8 g sugar | 2.4 g fiber


2 Tbsp. almond meal flour
2 Tbsp. coconut flour
¼ Tbsp. unsweetened applesauce


1 scoop Giant Sports Banana Shake Protein Powder
3 Tbsp. baking stevia
¼ cup blueberries, mashed
¼ cup low-fat cream cheese
3 Tbsp. plain Greek yogurt
1 egg


Fat-free whipped topping
Fresh banana slices


  1. Preheat oven to 325 degrees F and coat a mini spring form pan with non-stick cooking spray.
  2. In a small bowl, stir together all crust ingredients until mixture is crumbly.
  3. Press and mold mixture into the bottom of the spring form pan.
  4. In a medium bowl, use a hand-held mixer to combine cream cheese and yogurt. Beat until smooth and creamy.
  5. Add egg and mashed blueberries and mix until smooth.
  6. Add remaining cheesecake ingredients and stir until well-combined.
  7. Pour cheesecake mixture into prepared spring form pan and bake 15 minutes. Turn the oven temperature down to 180 degrees F and bake for another 30-35 minutes.
  8. Add remaining cake ingredients and stir until well-combined.
  9. Remove from oven and use a knife to gently separate the crust from the pan. Let cool on a wire rack for about 2 hours, or until set.
  10. Cut into 4 even slices and add toppings, if desired. Enjoy!