Name: Lemon-Blueberry High Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cottage cheese; 4 large eggs, room temperature; 2 scoops vanilla protein powder; 1/4 cup pure maple syrup or raw honey; 1 tablespoon fresh lemon zest; 1/4 cup almond meal or almond flour; 1/2 cup fresh or thawed frozen blueberries

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Rich, creamy, and loaded with zesty lemon and sweet blueberries, these Lemon-Blueberry High Protein Cheesecakes are a wholesome take on a classic dessert. Made with protein-packed cottage cheese and vanilla protein powder, they offer a nutritious, single-serve treat that’s satisfying without being overly indulgent. Whether enjoyed warm or chilled, these cheesecakes are perfect for a post-workout snack or a healthy dessert option.

Why You’ll Love This Recipe

These cheesecakes strike the perfect balance between indulgence and nutrition. Each serving is high in protein, naturally sweetened, and made with simple, whole-food ingredients. The fresh lemon zest brings brightness, while the blueberries add bursts of flavor and antioxidants. With a light almond meal base and no refined sugar or flour, this recipe fits well into balanced eating habits without sacrificing taste or texture.

Lemon-Blueberry High Protein Cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cottage cheese
4 large eggs, room temperature
2 scoops vanilla protein powder
1/4 cup pure maple syrup or raw honey
1 tablespoon fresh lemon zest
1/4 cup almond meal or almond flour
1/2 cup fresh or thawed frozen blueberries

Directions

Preheat your oven to 350°F. Lightly grease 4 single-serve oven-safe ramekins with avocado oil or ghee.
In a food processor or high-speed blender, combine the cottage cheese, eggs, protein powder, maple syrup (or honey), and lemon zest. Blend until just smooth, being careful not to over-process.
Add 1 tablespoon of almond meal to the base of each ramekin to form a light crust.
Divide the blended cheesecake mixture evenly among the ramekins.
Sprinkle blueberries evenly over each portion.
Arrange the ramekins on a rimmed baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Bake for 25–30 minutes, or until the tops are golden and the centers are just set.
Serve warm or allow to cool completely and chill before serving, according to your preference.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 230 kcal per serving

Variations

Berry Swap: Use raspberries, blackberries, or chopped strawberries instead of blueberries.
Citrus Twist: Add orange zest or a splash of lime juice for a different citrus profile.
Nut-Free Option: Substitute almond meal with oat flour or crushed gluten-free graham crackers.
No Protein Powder: Omit the protein powder and reduce the eggs to 3 for a lighter version.
Larger Batch: Double the ingredients and bake in an 8-inch round pan using the same water bath method.

Storage/Reheating

Store cooled cheesecakes in the refrigerator, covered, for up to 4 days. For best texture, enjoy them chilled straight from the fridge or allow them to sit at room temperature for a few minutes before eating. These cheesecakes can also be frozen—wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, but the texture will be slightly smoother and less dense. Choose full-fat for best results.

What kind of protein powder should I use?

Vanilla whey or plant-based protein both work well. Choose one without artificial sweeteners for a more natural taste.

Can I bake this in a muffin tin?

Yes, use silicone muffin cups or grease well and adjust the baking time to 20–25 minutes.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free when made with almond meal.

Can I make this without a water bath?

You can, but the water bath helps the cheesecakes bake evenly and prevents cracking or drying.

Can I use frozen blueberries?

Yes, thaw them first and drain any excess liquid to avoid sogginess.

Do I need to strain the cottage cheese?

No, blending it smooth works perfectly. Just be sure to use a high-speed blender or food processor.

What’s the texture like?

These are creamy, slightly dense, and smooth—similar to a classic baked cheesecake but lighter.

Can I make them ahead of time?

Yes, they’re great for meal prep and can be made up to 3–4 days in advance.

Are these suitable for a low-carb diet?

They’re relatively low in carbs, especially if you use a low-carb sweetener instead of honey or maple syrup.

Conclusion

Lemon-Blueberry High Protein Cheesecake is a refreshing and healthy twist on a beloved dessert. With its creamy texture, bright citrus flavor, and sweet blueberry topping, it delivers indulgence without guilt. Easy to make, perfectly portioned, and packed with protein, it’s a dessert or snack you can feel good about enjoying any time of day.