This Lemon-Blueberry High Protein Cheesecake is a light yet satisfying dessert that brings together creamy texture, bright citrus flavor, and juicy bursts of blueberries. It’s a nourishing option that feels indulgent while delivering plenty of protein to keep you feeling full and energized. Perfect as a snack, dessert, or post-workout treat, this cheesecake is simple to prepare and bakes into individual portions for easy serving.
Why You’ll Love This Recipe
This recipe offers the classic comfort of cheesecake with a healthier twist. It’s naturally high in protein thanks to cottage cheese, eggs, and protein powder, yet it remains smooth and creamy. The lemon zest adds freshness, the blueberries bring natural sweetness, and the almond meal provides a subtle texture. It’s easy to make, requires minimal prep, and works beautifully for meal prep or single-serve desserts.
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 frozen blueberries, thawed
Avocado oil or ghee, for greasing ramekins
Directions
Preheat your oven to 350°F (175°C).
Lightly grease four oven-safe ramekins with avocado oil or ghee and set them aside.
In a food processor or high-speed blender, add the cottage cheese, eggs, vanilla protein powder, maple syrup or honey, and lemon zest. Blend just until smooth, taking care not to overprocess.
Place about one tablespoon of almond meal into the bottom of each ramekin. This step helps absorb excess moisture and adds a subtle base texture.
Divide the cheesecake mixture evenly among the prepared ramekins.
Sprinkle the blueberries evenly over the top of each portion.
Place the ramekins into a rimmed baking dish. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
Bake for 25 to 30 minutes, or until the tops are lightly golden and the centers are just set.
Remove from the oven and let cool slightly. Enjoy warm or allow to cool completely before serving.
Servings and timing
Servings: 4 individual cheesecakes
Prep time: 10 minutes
Bake time: 25–30 minutes
Total time: about 40 minutes
Storage/Reheating
Once completely cooled, cover the ramekins or transfer the cheesecakes to airtight containers. Store in the refrigerator for up to 4 days.
To reheat, warm gently in the microwave for 20–30 seconds, or enjoy chilled straight from the fridge for a firmer, more traditional cheesecake texture.
FAQs
Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works well, though full-fat will produce a creamier texture.
Does the cottage cheese taste noticeable?
No, once blended and baked, the cottage cheese becomes smooth and neutral, similar to traditional cheesecake.
Can I make this recipe without protein powder?
Yes, but the protein content will be lower. You may need to add an extra tablespoon or two of almond meal for structure.
Can I use a different sweetener?
Yes, raw honey, maple syrup, or another liquid natural sweetener can be used in equal amounts.
Are frozen blueberries okay?
Yes, just be sure to thaw and drain them well to avoid excess moisture.
Can I bake this in one pan instead of ramekins?
You can use a small baking dish, but the baking time may need to be increased slightly.
How do I know when the cheesecake is done?
The tops should be lightly golden and the centers should be just set with a slight jiggle.
Is this recipe gluten-free?
Yes, as long as your protein powder is certified gluten-free.
Can I add more lemon flavor?
Absolutely. You can add an extra teaspoon of lemon zest for a stronger citrus taste.
Can this be eaten as breakfast?
Yes, it’s high in protein and balanced with healthy fats, making it suitable for breakfast or a filling snack.
Conclusion
Lemon-Blueberry High Protein Cheesecake is a refreshing and wholesome way to enjoy dessert without sacrificing flavor or satisfaction. With simple ingredients, easy preparation, and perfectly portioned servings, it’s a recipe you’ll want to make again and again. Whether enjoyed warm or chilled, this cheesecake delivers a delicious balance of nutrition and indulgence in every bite.
This Lemon-Blueberry High Protein Cheesecake is a creamy, tangy, and nourishing dessert packed with protein from cottage cheese, eggs, and protein powder. Easy to make in individual ramekins, it’s perfect for snacks, dessert, or post-workout fuel.
Author:Sophia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 individual cheesecakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
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
Avocado oil or ghee, for greasing ramekins
Instructions
Preheat oven to 350°F (175°C). Lightly grease four oven-safe ramekins with avocado oil or ghee.
In a food processor or blender, combine cottage cheese, eggs, protein powder, maple syrup (or honey), and lemon zest. Blend until smooth.
Spoon about 1 tablespoon of almond meal into the bottom of each ramekin.
Divide the cheesecake mixture evenly among the ramekins.
Top each with a few blueberries, distributing evenly.
Place ramekins in a rimmed baking dish. Pour hot water into the dish to reach halfway up the sides (water bath).
Bake for 25–30 minutes, until tops are lightly golden and centers are just set.
Cool slightly and enjoy warm, or cool completely for a firmer texture.
Notes
Use full-fat cottage cheese for a creamier texture.
Substitute sweeteners like agave or monk fruit syrup if preferred.
To intensify lemon flavor, add more zest or a splash of lemon juice.
Use gluten-free protein powder to keep the recipe gluten-free.
