Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
BBQ & Grill

Lemon Blueberry Cheesecake Jars

These lemon-blueberry cheesecake jars are a high-protein dessert that combines a creamy, tangy filling with a sweet, fruity twist. Made with reduced-fat cream cheese and part-skim ricotta, these jars are packed with protein while maintaining a rich and velvety texture. Fresh blueberries add natural sweetness, but feel free to use frozen berries in their place.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1½ cups fresh or frozen blueberries
  • 2 tablespoons water
  • 2 teaspoons granulated sugar
  • 3 tablespoons lemon juice, divided
  • 2 tablespoons plain unsweetened plant-based protein powder
  • ¾ cup reduced-fat cream cheese
  • 1¼ cups part-skim ricotta cheese
  • 3 tablespoons confectioners’ sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons grated lemon zest, plus more for garnish
  • 2 tablespoons graham cracker crumbs

Directions

  1. Combine 1½ cups blueberries, 2 tablespoons water (omit water if using frozen blueberries or store-bought protein powder), 2 teaspoons granulated sugar and 1 tablespoon lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to a gentle simmer and cook, stirring occasionally, until most blueberries burst and the mixture thickens and just coats the back of a spoon, 8 to 10 minutes. Transfer to a medium bowl; refrigerate, uncovered, until chilled, about 40 minutes. Stir in 2 tablespoons protein powder.
  2. Beat ¾ cup cream cheese in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add 1¼ cups ricotta, 3 tablespoons confectioners’ sugar, 1½ teaspoons vanilla, 1½ teaspoons lemon zest and the remaining 2 tablespoons lemon juice; beat until fully combined, about 45 seconds, stopping to scrape down the sides as needed. Refrigerate, covered, until set and cold, about 30 minutes
  3. To assemble, spoon ¼ cup cream cheese mixture into each of 4 (8-ounce) jars; top each with about 3 tablespoons blueberry mixture. Spoon ¼ cup cream cheese mixture over each blueberry layer. Sprinkle the jars with 2 tablespoons graham cracker crumbs. Garnish with additional lemon zest, if desired.