Lemon Cheesecake 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.