Sweet Recipes

PRO Blueberry Muffin Cheesecake

PRO Blueberry Muffin Cheesecake

Using our newest PRO flavor release - Blueberry Muffin - we've created a tasty little cheesecake full of flavor and fresh blueberries while packing it full of 16g of protein per muffin, making it the perfect healthy dessert.


Ingredients - Crust:

  • 3 sheets (45g) graham crackers, crushed
  • 2 T. (28g) light butter, melted

Ingredients - Filling:

  • 4 oz.(112g) fat free cream cheese, softened
  • 50g non-fat vanilla greek yogurt
  • 2 T. no calorie sweetener
  • 1egg white(about 30g if using liquid egg whites)
  • 1/2 tsp.vanilla extract dash of salt
  • 1 scoop (33g) Core Nutritionals PRO blueberry muffin
  • 1/4 cup (45g) fresh blueberries



  • Preheat oven to 325°F.
  • In a food processor, crush graham crackers until they are fine crumbs. (Alternatively, place crumbs in a zip lock bag and crush with a rolling pin). Melt butter in microwave on 30 second bursts at 50% power. Mix crumbs and butter until crumbly.
  • Lightly spray 4 muffin tins with non-stick spray. Measure out 18g crumbs and press into the bottom of muffin tins, using the bottom of a glass to press into tins. Continue until all four tins have crust. Place tin in the refrigerator while you make the filling.
  • In a small mixing bowl, combine softened greek yogurt and greek yogurt until smooth. Stir in no calorie sweetener. Add liquid ingredients -egg white and vanilla extract. Stir in salt and protein powder until no lumps remain. Fold in blueberries.
  • Spoon out 67g batter and place in each of the four muffin tins on top of the crust.
  • Smooth out the tops. Bake for 10-12 minutes until set and edges are lightly brown. Cooling pan and carefully using a knife to run around the edges to release cheesecakes. Cool on wire rack then place in refrigerator for up to 3 days


Serving size = 1 cheesecake

153calories,16g Protein, 12g Carbohydrates, 4g Fat

Recipe makes 4 cheesecakes


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