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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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
150
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
Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners.
Beat cream cheese until smooth. Mix in Greek yogurt, vanilla whey protein, egg, lemon zest, and lemon juice.
Gently fold in the fresh blueberries.
Divide the mixture evenly among the muffin cups and bake for 25 minutes.
Let the mini cheesecakes cool completely before refrigerating.
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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