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Lemon Cheesecake Jars

Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.