High-Protein Lemon Blueberry Cheesecakes
6 People
212 Cals
High-Protein Lemon Blueberry Cheesecakes
6 People
212 Cals
About the recipe
These High-Protein Lemon Blueberry Cheesecakes are creamy, light and bursting with fresh lemon and juicy blueberries. Made with protein-rich cottage cheese, thick Greek yoghurt and free-range eggs, they deliver around 20 grams of protein per serve, making them a wonderfully nourishing breakfast, satisfying snack or elegant dessert.Unlike a traditional baked cheesecake, these individual cheesecakes are naturally lighter while still incredibly smooth and creamy. A crisp almond base provides the perfect contrast to the silky lemon filling, while juicy blueberries add little bursts of natural sweetness in every bite. Baking them gently in a water bath creates a beautifully delicate texture that becomes even more luscious after a few hours in the refrigerator.Every ingredient has been chosen to nourish your body as much as your taste buds. Cottage cheese, Greek yoghurt and eggs provide high-quality protein to help support muscle health and keep you feeling fuller for longer. Blueberries are packed with protective antioxidants called anthocyanins, which support brain and heart health, while fresh lemon adds vitamin C and a bright citrus flavour that perfectly balances the creamy filling. Sweetened with a little maple syrup or monk fruit, these cheesecakes are made from simple, wholesome ingredients that leave you feeling energised and satisfied.Perfect for meal prep, these cheesecakes keep beautifully in the fridge for several days, making them an easy grab-and-go breakfast, post-workout snack or healthy dessert. Simple, elegant and incredibly delicious, they're the kind of recipe you'll find yourself making again and again.
Nutrition Per Serving
212
Calories
13g
Fat
2g
Saturates
7g
Sugars
228mg
Salt
20g
Protein
14g
Carbs
2g
Fibre
Ingredients
Almond Base
- 100 g almond flour
- ½ teaspoon ground cinnamon
- 2 tablespoons melted butter
Cheesecake Filling
- 300 g cottage cheese
- 300 g thick Greek yoghurt
- Finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 3 large free-range eggs
- 60 ml maple syrup or monk fruit sweetener or to taste
- 2 tablespoons tapioca starch or cornflour
- 2 teaspoons vanilla bean paste
- 120 g frozen blueberries
To Serve, optional
- Fresh blueberries
- Greek yoghurt optional
Method
- Preheat the oven to 180°C (350°F) fan-forced.
- Lightly grease six 1-cup ramekins.
- To make the almond base, combine the almond flour, cinnamon and melted butter until the mixture resembles damp crumbs.
- Divide evenly between the ramekins and press firmly over the base.
- Bake for 10 minutes until lightly golden, then remove from the oven and reduce the temperature to 160°C (320°F) fan-forced.
- Place the cottage cheese, Greek yoghurt, lemon zest, lemon juice, eggs, maple syrup (or monk fruit sweetener), tapioca starch and vanilla into a blender.
- Blend until completely smooth and creamy.
- Pour the mixture into the ramekins
- Spoon the frozen blueberries over the cheesecake mixture.
- Place the ramekins into a deep roasting tray and carefully pour in enough hot water to come about halfway up the sides of the ramekins.
- Bake for 25–30 minutes, or until the edges are set and the centres still have a gentle wobble.
- Remove the ramekins from the water bath and allow them to cool completely.
- Refrigerate for at least 3 hours, preferably overnight, before serving.
- Top with fresh blueberries and, if desired, a dollop of thick Greek yoghurt.
Notes
These cheesecakes will keep beautifully in the refrigerator for up to 4 days, making them perfect for meal prep.
Frozen raspberries or mixed berries can be used in place of blueberries.
Tapioca starch creates a beautifully silky gluten-free cheesecake, while cornflour also works well.
Monk fruit sweetener makes a lovely lower-sugar option. Adjust the sweetness to suit your taste and the tartness of your lemons.
Baking the cheesecakes in a water bath helps prevent cracking while creating an exceptionally creamy texture.
For a dairy free cheesecake:
Use 600 g drained silken tofu + 60 ml coconut yoghurt in place of the cottage cheese and Greek yoghurt.
Use 600 g drained silken tofu + 60 ml coconut yoghurt in place of the cottage cheese and Greek yoghurt.
