Description
These single-serve cheesecakes are rich, creamy, and bursting with fresh lemon zest and blueberries—plus they pack a protein punch thanks to cottage cheese and vanilla protein powder. A light almond meal base helps balance moisture, making this a deliciously healthy treat you can enjoy warm or chilled.
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
Instructions
- Preheat 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, blend cottage cheese, eggs, protein powder, maple syrup (or honey), and lemon zest until just smooth—avoid over-processing.
- Add 1 tablespoon of almond meal to the base of each ramekin.
- Divide the cheesecake mixture evenly among the ramekins.
- Sprinkle blueberries over each portion.
- Place ramekins on a rimmed baking dish. Fill the dish with hot water to create a water bath.
- Bake for 25–30 minutes, or until tops are golden and centers are just set.
- Enjoy warm or cool completely before serving.
Notes
- Do not over-blend the cheesecake mixture or the texture may become rubbery.
- Can be eaten warm for a custard-like texture or chilled for a firmer cheesecake.
- Substitute raspberries or strawberries for blueberries if desired.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 230
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg
