High-Protein Blueberry Lemon Cheesecake
High-Protein Blueberry Lemon Cheesecake
Ingredients
- 8 ounces cottage cheese
- 1/4 cup Greek yogurt
- 1 large egg
- 1/2 lemon, juiced
- 1/4 cup sweetener
- 1/2 cup fresh blueberries, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
In a blender, combine the cottage cheese, Greek yogurt, large egg, juice from 1/2 lemon, and sweetener. Blend on high speed until the mixture is completely smooth and creamy, with no lumps remaining. This should take about 1-2 minutes.
⏱️ 2 min
- 3
Lightly grease two individual ramekins or a small baking dish (approximately 6-inch diameter) with cooking spray or butter.
⏱️ 1 min
- 4
Carefully pour the blended cheesecake batter into the prepared ramekins, filling them almost to the top.
⏱️ 1 min
- 5
Gently scatter the fresh blueberries over the top of the batter in each ramekin.
⏱️ 1 min
- 6
Place the ramekins on a baking sheet and bake in the preheated oven for approximately 45 minutes, or until the cheesecakes are set around the edges but still have a slight jiggle in the center.
⏱️ 45 min•🌡️ 350
- 7
Remove the cheesecakes from the oven and let them cool completely at room temperature on a wire rack. This can take about 30-60 minutes.
⏱️ 45 min
- 8
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours. For the creamiest and most set texture, chilling for 4 hours or overnight is recommended.
⏱️ 120 min
- 9
Serve chilled and enjoy your high-protein blueberry lemon cheesecake!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Blueberry Lemon Cheesecake
- 8 ounces cottage cheese
- 1/4 cup Greek yogurt
- 1 large egg
- 1/2 lemon, juiced
- 1/4 cup sweetener
- 1/2 cup fresh blueberries, or as needed
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
In a blender, combine the cottage cheese, Greek yogurt, large egg, juice from 1/2 lemon, and sweetener. Blend on high speed until the mixture is completely smooth and creamy, with no lumps remaining. This should take about 1-2 minutes.
⏱️ 2 min - 3
Lightly grease two individual ramekins or a small baking dish (approximately 6-inch diameter) with cooking spray or butter.
⏱️ 1 min - 4
Carefully pour the blended cheesecake batter into the prepared ramekins, filling them almost to the top.
⏱️ 1 min - 5
Gently scatter the fresh blueberries over the top of the batter in each ramekin.
⏱️ 1 min - 6
Place the ramekins on a baking sheet and bake in the preheated oven for approximately 45 minutes, or until the cheesecakes are set around the edges but still have a slight jiggle in the center.
⏱️ 45 min•🌡️ 350 - 7
Remove the cheesecakes from the oven and let them cool completely at room temperature on a wire rack. This can take about 30-60 minutes.
⏱️ 45 min - 8
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours. For the creamiest and most set texture, chilling for 4 hours or overnight is recommended.
⏱️ 120 min - 9
Serve chilled and enjoy your high-protein blueberry lemon cheesecake!
⏱️ 1 min