Combine the cottage cheese, yoghurt, egg, protein powder, sweetener and lemon zest in a bowl.
Blend the mixture until completely silky and uniform.
Fold in the fresh blueberries gently to preserve their shape.
Grease and line a small baking pan (11.7 cm) for easy release.
Pour the smooth mixture into the prepared pan and level the surface.
Bake at 180°C / 350°F for about 30 minutes until the centre is set.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
Remove the cheesecake and let it cool completely on the counter.
Refrigerate the cheesecake for a few hours to achieve the ideal firmness.
Top with warm or fresh berries before serving.