Description
This no-bake High Protein Lemon Blueberry Cheesecake is light, creamy, and high in protein. Made with ricotta, cream cheese, and plant-based protein powder, it’s the perfect clean dessert for meal prep, post-workout snacks, or sweet cravings. Packed with 19g protein per serving and ready in under 30 minutes.
Ingredients
1½ cups fresh or frozen blueberries
2 tablespoons water (skip this if using frozen blueberries)
2 teaspoons granulated sugar
1 tablespoon lemon juice
2 tablespoons plain unsweetened plant-based protein powder
¾ cup reduced-fat cream cheese
1¼ cups part-skim ricotta cheese
3 tablespoons confectioners’ sugar
1½ teaspoons vanilla extract
1½ teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
Additional lemon zest (optional, for garnish)
Instructions
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Make the blueberry layer:
In a saucepan, combine blueberries, water, sugar, and 1 tablespoon lemon juice. Bring to a boil, then reduce to a simmer. Cook for 8–10 minutes, stirring, until thickened. Transfer to a bowl and chill for 40 minutes. Stir in protein powder once cool. -
Prepare the cheesecake base:
Beat the cream cheese until smooth. Add ricotta, confectioners’ sugar, vanilla, lemon zest, and remaining lemon juice. Mix until combined. Chill for 30 minutes. -
Assemble the jars:
Spoon ¼ cup cheesecake mixture into each jar. Add 3 tablespoons blueberry mixture. Add another ¼ cup cheesecake mixture, then top with graham cracker crumbs and extra lemon zest. -
Serve or refrigerate:
Enjoy immediately or store covered in the fridge for up to 4 days. Best served chilled.
Notes
- Use frozen blueberries if fresh are not in season. Skip the added water if using frozen to avoid thinning the compote.
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Let the blueberry layer cool completely before mixing in the protein powder to maintain a smooth texture.
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For a thicker cheesecake filling, use a hand mixer and chill the mixture for at least 30 minutes before layering.
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Make it dairy-free by using plant-based cream cheese, dairy-free ricotta, and a vegan protein powder.
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Add graham cracker crumbs just before serving to keep them crisp.
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Storage tip: Store assembled jars in the refrigerator for up to 4 days. Do not freeze the full jars.
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To freeze ahead: Only freeze the blueberry compote layer separately for up to 1 month.
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No jars? Use small ramekins, bowls, or make it in a pie dish and scoop individual portions.
- Prep Time: 15 minutes
- Chill Time: 1 hour (includes both filling and fruit cooling)
- Cook Time: 10 minutes (for blueberry layer)
- Category: Dessert
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: ¾ cup (1 jar)
- Calories: 321g
- Sugar: 15g
- Sodium: 248mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 57mg
Keywords: high protein lemon blueberry cheesecake, no-bake cheesecake jars, protein dessert, meal prep dessert, healthy cheesecake