High Protein Cottage Cheese Cheesecake with Blueberries

Serves: 2

What You Need:

• 1 cup low-fat cottage cheese
• 1/4 cup Greek vanilla yogurt
• 2 tablespoons sugar-free maple syrup
• 1 large egg
• Fresh blueberries (note: avoid frozen fruit, as it may make the mixture runny)
• Optional: High Key Chocolate Cookies (for the base)

How to Make It:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Base (Optional): If using, crumble a few High Key Chocolate Cookies into the bottom of each ramekin to create a base. Press down slightly to form an even layer.
3. Blend Ingredients: In a blender or mixing bowl, combine the cottage cheese, Greek vanilla yogurt, sugar-free maple syrup, and the large egg. Blend until smooth and well combined.
4. Prepare Ramekins: Divide the mixture evenly between the ramekins, pouring it over the cookie base if using. Add fresh blueberries on top of the mixture.
5. Bake: Place the ramekins in the preheated oven and bake for 30 minutes, or until the cheesecake is set and slightly puffed.
6. Serve: Remove from the oven and let cool slightly. The blueberries will soften and infuse the cheesecake with flavor.