Lemon Blueberry Cheesecake Minis
MACRO-VERIFIED 18G PROTEIN

LEMON BLUEBERRY CHEESECAKE MINIS
(MACRO-VERIFIED)

Protein

18G

Calories

150

Prep Time

15M

Bake Time

25M

These zesty and sweet lemon blueberry cheesecake minis are perfect for portion control, offering a satisfying treat without the guilt. Packed with 18 grams of protein per serving, they support muscle recovery and help keep you full longer, making them an ideal post-workout indulgence or a nutritious snack to fuel your day. The creamy, tangy lemon flavor beautifully balances the burst of juicy blueberries, while the velvety texture melts in your mouth with each bite, offering a delightful contrast to the crisp crust. Whether you're looking for a light dessert or a high-protein snack, these minis are versatile enough to enjoy anytime—prepping ahead for busy weekdays or serving at gatherings. For those with dietary preferences, they can easily be made gluten-free by using almond flour for the crust, and vegan options are available by substituting plant-based cream cheeses and egg replacers. To achieve the best results, chill the minis thoroughly before serving to allow the flavors to meld and the texture to set perfectly. These cheesecake minis are not only delicious but also a smart, nutrient-dense choice for anyone aiming to boost their protein intake while satisfying their sweet tooth. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

150

% Daily Value*

Total Fat 7g

9%

Total Carbohydrate 12g

4%

Dietary Fiber 2g

7%

Total Sugars 5g

Protein 18g

36%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.

2

Beat cream cheese until smooth. Mix in Greek yogurt, vanilla whey protein, egg, lemon zest, and lemon juice.

3

Gently fold in the fresh blueberries.

4

Divide the mixture evenly among the muffin cups and bake for 25 minutes.

5

Let the mini cheesecakes cool completely before refrigerating.

6

Serve chilled.

TROUBLESHOOTING

My cheesecakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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