Introducing Lemon Cheesecake Jars—delicious, healthy, and packed with protein, making them an ideal snack or dessert. With just six simple ingredients, these jars come together in minutes, boasting bright lemon zest flavors and the option to top them off with juicy blueberries!
Why You’ll Love This Recipe:
- Lemon Cheesecake Jars require only six basic ingredients.
- Despite their gourmet taste, they’re a breeze to whip up in minutes.
- Perfectly portioned for a single serving, whether as dessert, snack, or even breakfast.
- Satisfy your sweet cravings while getting a protein boost.
- Sweet enough to satisfy dessert cravings, yet nutritious enough for breakfast!
- Customize your jars with various toppings to suit your taste buds.
Tips And Tricks:
- Achieve a smooth and creamy cheesecake filling by using a blender, food processor, or immersion blender.
- Avoid over-blending the mixture to prevent it from becoming too runny.
- Experiment with different fruits or toppings to create unique flavors.
- Opt for 4oz jars for the ideal single-serving size!
Frequently Asked Questions:
- Can I make this vegan?
Yes, simply use vegan alternatives such as vegan cottage cheese, vegan yogurt, and vegan graham crackers. - Is this gluten-free?
Yes, as long as gluten-free graham crackers are used. - Is the texture similar to regular cheesecake?
No, it has a thicker, more liquid-like consistency, akin to runny yogurt but still with a thick texture.
Lemon Cheesecake Jars
Servings 5 MINI 4OZ JARS
Ingredients
Cheesecake Filling:
- 1 cup cottage cheese I used low-fat Good Culture
- 1 cup plain Greek yogurt I used Greek God’s
- 1 tsp vanilla extract or vanilla bean paste
- 3 tbsp monk fruit sweetener or cane sugar, coconut sugar, or brown sugar
- Juice from half a lemon about 2 tbsp
- Zest from 1 lemon about 3 tsp
Graham Cracker Crust:
- 3 sheets of graham crackers crushed
Other Ingredients:
- 2 tbsp frozen blueberries heated on the stovetop
- Lemon zest
- Lemon wedge for garnish
Instructions
- In a blender or food processor, blend cottage cheese, Greek yogurt, vanilla extract, lemon zest, lemon juice, and monk fruit sweetener until smooth and creamy (about 10-15 seconds). Avoid over-blending. Place mixture in the fridge.
- Crush graham crackers in a ziplock baggie until fine crumbs remain. Add 1.5 tbsp of crushed graham crackers to the bottom of each jar.
- Spoon lemon cheesecake filling into the jars and top with blueberry compote if desired. For the compote, heat frozen blueberries in a saucepan over medium-low heat for 3-5 minutes, then let cool before adding to the jars.
- Garnish each jar with lemon zest, and enjoy chilled.
Notes
- For a smooth texture, use a blender, food processor, or immersion blender.
- Avoid over-blending to prevent a runny consistency.
- Customize with your favorite toppings.
- Opt for 4oz jars for single servings.