Blend the cheesecake filling

• Add light cream cheese, low‑fat Greek yoghurt, egg, vanilla extract, stevia and protein powder into a blender.
• Blend until smooth.

Bake the cheesecake

• Pour the mixture into a lined baking dish.
• Scatter a handful of blueberries on top.
• Bake in the oven at 200 °C.

Chill the cheesecake

• Let the cheesecake cool, then refrigerate for 1 hour.

Prepare blueberry jam

• In a pan over medium heat, combine blueberries, corn flour and water.
• Stir until the mixture thickens.

Finish and serve

• Spread the blueberry jam over the cheesecake.
• Add crushed biscuit around the edges and drizzle melted white chocolate.
• Refrigerate for 30 min before serving.