3tbspmonk fruit sweeteneror cane sugar, coconut sugar, or brown sugar
Juice from half a lemonabout 2 tbsp
Zest from 1 lemonabout 3 tsp
Graham Cracker Crust:
3sheets of graham crackerscrushed
Other Ingredients:
2tbspfrozen blueberriesheated 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.