Lemon-Blueberry High Protein Cheesecake
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.
- 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.
- Great as breakfast, snack, or dessert.
Nutrition
- Serving Size: 1 ramekin (approx. 150g)
- Calories: 190
- Sugar: 7g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 125mg
