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Why You’ll Love This Recipe

• Lemon Cheesecake Jars come together with just six simple ingredients.
• They take just a few minutes to make, but takes incredibly gourmet.
• The perfect single serve dessert, snack or even breakfast to have prepped in your fridge.
• Can customize these to your liking and make a ton of different flavors.
• If you loved this one, check out my strawberry version for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Lemon Cheesecake Jars. Scroll down to the recipe card for a full list of ingredients and instructions.

Cottage cheese is the base of this recipe, it gives this cheesecake that distinct cheesy taste without the cream cheese.

Greek yogurt gives a tanginess to this recipe all while providing a creamy texture. If you’re vegan simply use vegan ingredients such as vegan cottage cheese, vegan yogurt and vegan graham crackers.

I used monk fruit sweetener in this recipe, but you can easily use cane sugar, coconut sugar, brown sugar or maple syrup if desired.

Vanilla extract is necessary for any dessert! I prefer to use vanilla bean paste, but you can use vanilla extract as well.

Fresh lemon zest and lemon juice.

I used frozen blueberries that I then hooked on the stovetop to create a compote texture. But feel free to add on your favorite fruit toppings!

Crushed graham crackers create the crust for these cheesecake jars.

How To Make

ONE: In a blender or food processor, add in the cottage cheese, greek yogurt, vanilla extract, lemon zest, lemon juice and monk fruit sweetener. Blend until smooth and creamy, for about 10-15 seconds. Try not to over-blend. Place mixture in fridge.

TWO: Next, add graham crackers to a ziplock baggie and crush until there are little to no chunks left. Then, add in 1.5 tbsp of crush graham crackers to the bottom of each jar.

THREE: Next, add in lemon cheesecake filling and top with blueberry compote if desired. I recommend adding on more lemon zest and enjoying chilled.

Tips And Tricks

To make this cheesecake filling smooth and creamy, it’s necessary to use a blender, food processor or an immersion blender.

Do not over-blend your mixture, this can result in a runny cheesecake filling.

Add on your favorite fruit or toppings to create different flavors.

Use these 4oz jars for the perfect single serve size!

How To Serve And Store

Serve these High Protein Lemon Cheesecake Jars with your favorite fresh fruit or blueberry compote! They also taste amazing with some pumpkin, caramel, or a nut or seed butter.

Store in an airtight container and enjoy up to 6 days in the refrigerator.

Taste And Texture

These Lemon Cheesecake Jars taste just like cheesecake. They are cheesy, creamy, tangy and have the perfect amount of lemon.

The texture is smooth and creamy. It’s not thick and cake like compared to your standard cheesecake, it has a more liquid texture, similar to yogurt.

If you make these Lemon Cheesecake Jars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!

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Lemon Cheesecake Jars

5 from 7 ratings

Hannah Kling

Lemon Cheesecake Jars are a delicious and healthy high protein snack or dessert. They are made with six simple ingredients and come together in just a few minutes. These are filled with bright lemon zest and can be topped with blueberries!

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 5 mini 4oz jars

Ingredients  

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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 (can use cane sugar, coconut sugar or brown sugar)
• juice from half of lemon (about 2 tbsp)
• zest from 1 lemon (about 3 tsp)

Graham Cracker Crust

• 3 sheets of graham crackers (crushed)

Other ingredients

• 2 tbsp of frozen blueberries (heated on the stovetop)
• lemon zest
• lemon wedge (for garnish)

Instructions

• In a blender or food processor, add in the cottage cheese, greek yogurt, vanilla extract, lemon zest, lemon juice and monk fruit sweetener.
• Blend until smooth and creamy, for about 10-15 seconds. Try not to over-blend. Place mixture in fridge.
• Next, add graham crackers to a ziplock baggie and crush until there are little to no chunks left.
• Then, add in 1.5 tbsp of crush graham crackers to the bottom of each jar.
• Next, add in lemon cheesecake filling and top with blueberry compote if desired. If making blueberry compote, add frozen blueberries to a small saucepan over medium to low heat and stir for 3-5 minutes. I recommend letting cool before adding onto the cheesecakes.
• Top each jar off with more lemon zest and enjoying chilled.

Notes

• To make this cheesecake filling smooth and creamy, it’s necessary to use a blender, food processor or an immersion blender.
• Do not over-blend your mixture, this can result in a runny cheesecake filling.
• Add on your favorite fruit or toppings to create different flavors.
• Use these 4oz jars for the perfect single serve size!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!