Blueberry and damascus protein cheesecake made with our GNC Whey Protein Vanilla Flavor. A good choice for dessert!

What you'll need:

  • Base

  • 1/2 cup almond flour

  • 1/4 cup coconut flour

  • 2 heaping tbsp coconut oil to taste

  • Sweetener 1 tbsp

  • Water 1 splash only if necessary

  • Filling

  • Eggs 2

  • Low fat cream cheese 4 heaping tbsp

  • GNC Whey Protein vanilla flavor 1 scoop

  • 1/2 lemon juice

  • 1/2 lemon zest

  • Liquid sweetener to taste

  • Almond milk 1/3 cup

  • Unflavored jelly 1/2 envelope

  • Topping

  • Blueberries 1 cup

  • Stevia 1 tsp

  • Water 1 splash

  • 1/2 lemon zest

  • Damascus 3

  • Maple syrup (optional)

Product Used:


  • 1. For the base, put the flours in a bowl and add the melted coconut oil and sweetener, mix by hand until it forms a sandy dough (if necessary add a little bit of water).

  • 2. Cover the entire mold (removable) previously sprinkled with spray oil, and with your hand flatten the dough well, also forming the edges. You can use a mold of 18 cm approx. Leave it in the refrigerator.

  • 3. To make the filling we put all the ingredients in the blender, except the milk and the jelly that we are going to add later. 

  • 4. Blend well for a few minutes, then stop the blender and add the milk to a cup; microwave 1 minute, add jelly and stir vigorously with a fork to disintegrate jelly. Dump this into the blender and blend again for a few minutes.

  • 5. Pour the filling into the base and bake for 40 minutes. Let cool with the oven door a little open.

  • 6. For the cranberry sauce we put the same in a small pan.

  • 7. Cook over low heat, add a splash of water, stevia and lemon zest. Stir at all times and with a fork crush some blueberries to release their juice. When it reduces a little and begins to thicken, turn off the heat and pour the sauce over the cheesecake. With a spoon spread over the entire surface, then cut the damascus into slices and add over the entire surface of the cheesecake. To finish a shower of lemon zest on top and maple syrup (optional); take to the refrigerator for 4 hours. 

  • 8. Cut and enjoy!

Product used

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