Lemon Cheesecake Jars

Posted on April 14, 2025

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Lemon Cheesecake Jars

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  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 MINI 4OZ JARS 1x
  • Category: Dessert

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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