This healthy version of Cheesecake with Blackberry Compote has two extra special ingredients that add extra protein power!

Cheesecake with Blackberry Compote

This delicious cheesecake has 2 secret ingredients that pack a protein punch! We bet you wont even guess what it is!
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Desserts
Cuisine: American, Gluten Free
Keyword: Holiday, Party
Cooking Method: Oven, Stove Top
Condition: Chronic Kidney Disease, Diabetes, Gluten Free, Heart Health, Low Sodium, PCOS, Vegetarian
Servings: 16 servings



  • 1 cup almonds
  • 2/3 cup graham crackers Gluten Free (about 4 sheets)
  • 3 Tbsp sugar
  • 1 Tbsp butter melted


  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla extract
  • 16 oz cottage cheese 1% milk
  • 16 oz Greek yogurt plain, 2% milk
  • 16 oz cream cheese low fat, softened
  • 1 1/4 cup sugar
  • 2 Tbsp all-purpose flour gluten-free
  • 4 egg

Blackberry Compote Topping

  • 2 pints blackberries
  • 1/8 tsp cinnamon
  • 2 Tbsp sugar
  • 1 tsp lemon juice
  • 2 Tbsp water
  • 1 tsp corn starch



  • Preheat oven to 350° F.
  • Place almonds in food processor. Pulse until almonds are finely ground. Add graham crackers and pulse until those are finely ground up.
  • Add sugar and butter and mix until the mixture resembles coarse sand.
  • Press almond mixture into the bottom of a springform pan (not up the sides). Bake in the oven until crust is just set, about 12 minutes. Reduce oven temperature to 325° F.


  • Clean out the bowl of the food processor. Add lemon juice, vanilla, cottage cheese and 1 cup of Greek yogurt to the food processor. Process for 2 minutes or until smooth.
  • In a large bowl, use hand mixer or stand mixer to beat cream cheese and sugar until smooth. Add in remaining Greek yogurt. Add in flour and pureed cottage cheese mixture, mix well.
  • Add eggs, one at a time, beat at low speed until combined. Pour into prepared crust.
  • Place springform pan in a large baking pan. Create a water bath by adding hot water to the large baking pan, until it comes about half way up the side of the springform pan.
  • Bake for 1 to 1 1/2 hours or until the center of the cheesecake is just set, and the top appears dull. Remove springform from the water bath, cool on a wire rack for 10 minutes. Cool in the fridge overnight.

Blackberry Compote

  • Add blackberries, cinnamon, sugar, lemon juice and 2 Tbsp of water to a pot. Cook for 5 minutes until berries have released their juices.
  • Mix 1 tsp cornstarch with 2 tsp water. Add to berry mixture and cook for 1 minute until thickened. When ready to serve cheesecake, top with blackberry compote and whipped cream if desired.


Carbohydrates: 34g | Protein: 12g | Fat: 18g | Sodium: 252mg | Potassium: 289mg | Fiber: 4g

Looking for a healthier version of traditional cheesecake with Blackberry Compote?

Did you figure out the secret ingredients in the Cheesecake with Blackberry Compote? Our recipe has a double dose of nutritional protein in addition to the eggs. Did you guess the added sources of protein before you read the recipe? This recipe has both cottage cheese and greek yogurt in it to beef up the protein. There are also almonds in the crust, what a brilliant idea to add more protein!

For additional healthier versions of desserts, take a look at these recipe compilations:

We even have recipe compilations with yogurt as the main ingredient including chocolate mousse in this blog. You may be surprised to see dessert recipes on a Registered Dietitian website, but we believe that healthy eating can include desserts!

Please note:

Nutrition info is an estimate and may contain errors.

Some of these links are affiliate links. If you click these links and make a purchase, I will earn a commission at no extra cost to you.

Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.