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Process the cottage cheese, greek yogurt, eggs, powdered monk fruit, vanilla extract, and protein powder.
Layout a piece of parchment paper over an ovenware try and pour the cheesecake mixture in the pan.
Toss a large handful of fresh blueberries over the batter.
Bake at 350F for about 50 minutes.
Remove from the oven and let cool completely, then refrigerate for at least 5-7 hours, preferably overnight.
Cut into 6 or more squares and top with a tablespoon of thick greek yogurt and fresh blueberries.