Lemon Cheesecake Pots With Blueberries
Lemon Cheesecake Pots With Blueberries
Why this is peri-perfect… This high-protein cheesecake is creamy, satisfying, and loaded with hormone-supporting nutrients. Greek yoghurt, protein powder, and light cream cheese deliver a powerful protein boost to steady energy, curb cravings, and protect lean muscle in midlife. Chia seeds and blueberries add fibre, antioxidants, and phytonutrients that support gut health and reduce inflammation. A touch of lemon brings freshness while keeping it light, and the oat cookie base makes it feel like a real treat without overloading on sugar. It’s a dessert that feels indulgent yet fuels your body in all the right ways.
Ingredients:
500g low-fat Greek yogurt (unsweetened, ~10% protein)
250g light cream cheese
Juice and zest of 1 lemon
2 tbsp honey or maple syrup (optional, adjust to taste)
1 tsp vanilla extract
1 tbsp chia seeds (adds texture + fibre)
120g blueberries (fresh or thawed frozen)
30g vanilla whey or plant-based protein powder
4 small oat cookies, crushed (look for clean ingredients)
Instructions:
In a large bowl, beat together Greek yogurt, cream cheese, lemon juice/zest, vanilla, honey, and protein powder until smooth.
Stir in chia seeds and let sit for 5–10 mins to thicken slightly.
Divide mixture into 4 small jars or ramekins.
Top each with blueberries and sprinkle with crushed cookie.
Chill in the fridge for at least 1 hour (or overnight) for best texture.
Nutrition: Calories 400, Protein 30g, Carbs 25g, Fat 18g.
