I’ve been training pretty hard lately as I’m preparing for my next powerlifting competition (more on that soon). I was craving a sweet pick-me-up and what better reward than a slice of protein cheesecake?

250g blueberries
500g quark
300g cream cheese (I used Philadelphia)
1 tsp vanilla extract
Stevia to taste (about 3g)
10 reduced fat digestive biscuits
50g coconut oil
65g vanilla whey protein

1. Preheat oven to 180°C.
2. Melt coconut oil in the microwave or a saucepan. Add coconut oil to digestive biscuits, then blitz in a blender until very fine.
3. Press mixture tight into an 8-inch cake tin.
4. In a separate bowl, mix together the cream cheese, quark, stevia, vanilla extract and whey protein. These need to be mixed well to avoid any lumps. Once mixed, fold in 100g of blueberries.
5. Place the mixture on top of the biscuit base, level out the top and place in the oven for 30 minutes.
6. When you remove the cheesecake, the middle should still wobble and the top shouldn’t be overly brown. It will set further when cooling.
7. Place cheesecake in the fridge for 4-6 hours (I left mine overnight).
8. Top with remaining blueberries and enjoy.

Nutritional information per piece (serves approx 8)
Calories – 230
Protein – 21g
Carbohydrate – 23g
Fat – 6g