Go Back
–+ servings

Blueberry Cheesecake cups

Ruby Prescott
Creamy, high-protein blueberry cheesecake cups made with cottage cheese, protein powder and a simple warm blueberry topping. An easy dessert with around 48 grams of protein per batch.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 250 kcal

Ingredients
  

  • ½ cup cottage cheese
  • 1 scoop vanilla protein powder
  • 2 tablespoons maple syrup
  • 1 teaspoon coconut oil, melted
  • 1 large egg

Instructions
 

  • Preheat the oven to 350°F.
  • Add cottage cheese, protein powder, maple syrup, melted coconut oil and egg to a blender.
  • Blend until completely smooth and creamy.
  • Divide the mixture between 1–2 small oven-safe ramekins or cheesecake cups.
  • Place the ramekins on a baking sheet and bake for approximately 20–25 minutes, until the edges are set and the center has a slight wobble.
  • While the cheesecake bakes, add blueberries to a small skillet over medium heat.
  • Cook the blueberries for 4–6 minutes, stirring occasionally, until softened and juicy.
  • Add maple syrup to the blueberries if additional sweetness is desired.
  • Remove the cheesecake cups from the oven and allow them to cool for several minutes.
  • Spoon the warm blueberries over the cheesecake before serving.
  • Serve immediately or refrigerate for a firmer texture.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 25gProtein: 24gFat: 8gSaturated Fat: 3gFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 150mgIron: 1mg
Keyword gluten-free, protein
Tried this recipe?Let us know how it was!