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Lemon Blueberry Cheesecake Squares

25 minutes
45 minutes
3 hours
12 servings
6-10 Grams


  • Crust
  • 1¼ cup Graham Cracker Crumbs*
  • 2 Tbsp Sugar
  • 2 Tbsp BiPro Whey Protein Isolate, Unflavored or French Vanilla
  • ¼ tsp Cinnamon
  • 1/3 cup Butter, melted
  • Filling
  • 16 ounces Fat Free Cream Cheese, room temperature
  • 1/3 cup Sugar
  • ¼ cup BiPro, Unflavored or French Vanilla, Whey Protein Isolate
  • 2 Eggs
  • 6 Tbsp Lemon Juice
  • 1½ cups Blueberries


  1. Lightly grease a 9-inch square pan and line with parchment. Preheat oven to 325°F.
  2. Combine crust ingredients until well blended. Place in prepared pan and press down firmly and evenly. Bake 12 minutes or until golden. Let cool.
  3. Beat cream cheese with sugar, BiPro Whey Protein, eggs and lemon juice. Mix until smooth. Pour over cooled crust. Cover with blueberries.
  4. Bake for 35 minutes or until the center only slightly jiggles.
  5. Remove from oven, let cool completely before refrigerating.
  6. Once set, use parchment lining to remove from pan and cut into 12 squares. Dust with powdered sugar if desired.

*Gluten free graham cracker or shortbread cookie crumbs can also be used.

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