Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese (small curd works best)
- 1/2 cup plain Greek yogurt (non-fat or 2%)
- 1/4 cup honey or maple syrup (or monk fruit sweetener for lower carbs)
- 1 scoop vanilla protein powder (whey or casein)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
- 1/2 cup crushed graham crackers (optional for the base)
- Zest of half a lemon
Instructions
- Place the cottage cheese, Greek yogurt, sweetener, vanilla extract, lemon juice, and protein powder into a high-speed blender or food processor. Blend on high for 1 to 2 minutes until the mixture is completely smooth and silky. You should not see any visible curds from the cottage cheese. If the mixture is too thick, add one tablespoon of almond milk to help it move.
- In a small bowl, mash half of the blueberries with a fork to release their juices. Stir in the lemon zest. This creates a natural “syrup” that will swirl beautifully into the white cheesecake base. Leave the remaining blueberries whole to provide a nice texture and burst of flavor in every bite.
- If you are using graham cracker crumbs, divide them evenly among four small jars or ramekins and press them down firmly. Pour the blended cottage cheese mixture over the crust. Drop spoonfuls of the mashed blueberry mixture on top and use a toothpick or knife to swirl it into the cheesecake. Top with the remaining whole blueberries. Place the jars in the refrigerator for at least 2 hours to allow the mixture to set and firm up.
- Cook Time: 15 minutes