Lemon Cheesecake Jars
- 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
- 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.
