You’ll Love These High-Protein Lemon Blueberry Cheesecake Jars

When dessert meets nutrition goals, it’s worth celebrating especially when the result is as delicious as these Lemon Blueberry Cheesecake Jars. With a creamy, citrus-kissed filling and a burst of fresh blueberry goodness, these no-bake jars offer the classic cheesecake experience in a lighter, high-protein form that feels as good as it tastes.

Crafted with part-skim ricotta and reduced-fat cream cheese, each jar delivers a satisfying blend of protein, fiber, and healthy fats perfect for fueling recovery after a workout or ending your day on a nourishing note. Whether you’re prepping ahead for dinner guests or craving a quick single-serve treat, these jars are as simple to make as they are to love.

Why This Dessert Works for You

From heart health to gut health, this sweet treat brings a host of benefits:

• Blueberries are packed with anthocyanins, the antioxidant compounds linked to lower inflammation and a reduced risk of chronic disease.

• Ricotta and cream cheese supply calcium and protein, essential for bone strength and muscle support.

• Plant-based protein powder adds an extra boost without overwhelming the flavor or texture.

And yes frozen blueberries work beautifully here too, just skip the added water when simmering your compote.

Pro Tips from the Test Kitchen

• Homemade protein powder: For a more affordable, whole-food option, blend equal parts chia seeds, hemp seeds, and pumpkin seeds in a spice grinder.

• Chill before adding protein powder: Warm fruit mixtures can cause some powders, especially whey-based ones, to clump or become gritty.

• Zest it up: A little fresh lemon zest on top adds extra brightness and visual appeal.

Ingredients You’ll Need

• 1½ cups fresh or frozen blueberries

• 2 tablespoons water (omit if using frozen berries or store-bought protein powder)

• 2 teaspoons granulated sugar

• 3 tablespoons lemon juice, divided

• 2 tablespoons 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

How to Make It

Step 1: Make the blueberry compote
In a small saucepan over medium heat, combine the blueberries, water, granulated sugar, and 1 tablespoon lemon juice. Simmer until thickened (8 to 10 minutes). Transfer to a bowl and chill for 40 minutes. Once cool, stir in the protein powder.

Step 2: Mix the cheesecake filling
In a medium bowl, beat the cream cheese with a mixer until smooth. Add ricotta, confectioners’ sugar, vanilla, remaining lemon juice, and zest. Beat until creamy. Chill for at least 30 minutes.

Step 3: Assemble the jars
Layer ¼ cup cheesecake filling into each of four 8-ounce jars. Add 3 tablespoons blueberry compote, then top with another ¼ cup of filling. Sprinkle each with graham cracker crumbs and garnish with lemon zest.

Whether you're making these for a dinner party or just treating yourself midweek, these jars offer everything you love about cheesecake plus a healthy twist that doesn’t sacrifice flavor.

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