No Bake Lemon Cottage Cheese Cheesecake Cups
These No Bake Lemon Cottage Cheese Cheesecake Cups are the perfect high protein sweet treat. Featuring a buttery gluten free graham cracker crust and a silky, zesty lemon cottage cheese cheesecake filling, this recipe feels like a fancy indulgence but takes zero effort to make.
Ingredients
For the Gluten Free Graham Cracker Crust
- 2 gluten free graham crackers Schär or Pamela's
- 1 tsp. coconut oil
For the Lemon Cottage Cheese Cheesecake Filling
- ½ cup low fat cottage cheese Good Culture or Daisy
- 1 tsp. honey or maple syrup
- ½ tsp. vanilla extract
- ¼ tsp. lemon juice or extract for stronger flavor
Garnish
- lemon zest , optional
Instructions
For Gluten Free Graham Cracker Crust
- Add 2 graham crackers to the bowl of a food processor and pulse until the crumbs are about the texture of sand. You do not want it to be too fine, but try to ensure there are no large pieces of graham cracker remaining.
- Melt the coconut oil in the microwave for 10 seconds at a time until fully melted.
- Pour the melted coconut oil into the food processor bowl with the graham cracker crumbs, and pulse a couple more times until both ingredients are combined to resemble the texture of wet sand.
- Press graham cracker crust into the bottom of a small cup or ramekin, ensuring you've covered the bottom evenly.
For Lemon Cottage Cheese Cheesecake Filling
- In the food processor bowl, blend cottage cheese, honey (or maple syrup), vanilla and lemon juice (or extract) for about 2-3 minutes or until the filling is smooth and creamy.
For Assembly
- Spoon the lemon cottage cheese cheesecake filling into the ramekin dish or cup on top of the graham cracker crust. Garnish with lemon zest and enjoy!
- If you want the cheesecake to be a bit thicker and firm, place in the fridge for about 20-30 minutes.
Notes
Expert Tips:
- Thicker Texture: Refrigerate the cheesecake in the fridge for about 20-30 minutes before eating. This will help the filling thicken and firm up before enjoying!
- Storage: Store in an airtight container in the fridge for up to one week. Do not freeze.
- Flavor tip: If you absolutely love a strong lemon flavor, opt for the lemon extract or emulsion over the fresh juice!
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