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VITA Blueberry Velvet Cheesecake
Protein-rich cakes

VITA Blueberry Velvet Cheesecake

A stunning swirl cheesecake with a homemade blueberry sauce, oat-almond crust, and a creamy high-protein filling — only 160 kcal and 10g protein per slice. No white sugar, no white flour.

Protein

10g

Calories

160 kcal

Prep Time

20 min

Servings

12

Ingredients

  • •300 g blueberries
  • •40 g allulose (or Monk Fruit / Stevia)
  • •10 g cornstarch
  • •2 tbsp water
  • •120 g oat flour
  • •40 g almond flour
  • •25 g light butter, melted
  • •20 g allulose
  • •2–3 tbsp unsweetened soy milk
  • •500 g 0% Greek protein yogurt
  • •200 g light cream cheese
  • •3 large eggs
  • •100 ml unsweetened soy milk
  • •20 g cornstarch
  • •70 g allulose (or Monk Fruit / Stevia)
  • •1 tsp vanilla extract

Instructions

  1. 1Blueberry sauce: combine blueberries, allulose, cornstarch, and water in a saucepan. Cook over medium heat 6–8 min, stirring, until thick. Blend smooth and cool completely. Set aside 80 g for the topping.
  2. 2Crust: mix oat flour, almond flour, melted butter, allulose, and soy milk until it comes together. Press evenly into the base of a 20 cm springform pan. Refrigerate 15 min.
  3. 3Preheat oven to 160 °C / 320 °F.
  4. 4Filling: whisk Greek yogurt, cream cheese, cornstarch, allulose, soy milk, and vanilla until completely smooth. Add eggs one at a time, mixing gently after each.
  5. 5Swirl: scoop out one-third of the filling and stir it together with the blueberry sauce (the non-reserved portion).
  6. 6Pour the plain filling and the blueberry filling alternately into the center of the crust — they will spread outward naturally. Use a skewer to swirl gently.
  7. 7Bake for 55–60 minutes, until the edges are set and the center has a slight wobble.
  8. 8Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
  9. 9Refrigerate for at least 6 hours or overnight.
  10. 10Before serving, spread the reserved blueberry sauce over the top.

VITA Tips

  • ✦Do not over-mix the eggs — gentle folding keeps the texture creamy and prevents cracks.
  • ✦The slow cool-down in the oven prevents the top from cracking.
  • ✦Allulose, Monk Fruit, and Stevia all work well as sweeteners here.