Lemon Cheesecake Jars Recipe
Introduction
This Lemon Cheesecake Jars recipe offers a refreshing and creamy dessert that’s perfect for any occasion. Combining tangy lemon flavor with a smooth cheesecake filling and a crunchy graham cracker crust, these jars are easy to make and delightful to eat.
Ingredients
- 1 cup cottage cheese (low fat recommended)
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract or vanilla bean paste
- 3 tbsp monk fruit sweetener (or cane sugar, coconut sugar, or brown sugar)
- Juice from half of a lemon (about 2 tbsp)
- Zest from 1 lemon (about 3 tsp)
- 3 sheets graham crackers, crushed
- 2 tbsp frozen blueberries (for compote)
- Lemon zest for garnish
- Lemon wedge for garnish
Instructions
- Step 1: In a blender or food processor, combine the cottage cheese, Greek yogurt, vanilla extract, lemon zest, lemon juice, and monk fruit sweetener. Blend for 10–15 seconds until smooth and creamy. Avoid over-blending. Refrigerate the mixture.
- Step 2: Place graham crackers in a ziplock bag and crush until finely ground with little to no chunks. Add about 1.5 tablespoons of the crushed graham crackers to the bottom of each serving jar.
- Step 3: Spoon the lemon cheesecake filling over the graham cracker crust in each jar.
- Step 4: To make the blueberry compote, heat frozen blueberries in a small saucepan over medium-low heat, stirring for 3–5 minutes until warmed through. Allow to cool, then spoon over the cheesecake filling if desired.
- Step 5: Garnish each jar with additional lemon zest and a lemon wedge. Chill before serving for best flavor.
Tips & Variations
- Swap monk fruit sweetener for your preferred sweetener such as honey or maple syrup for a different taste.
- Use fresh blueberries instead of frozen for a sweeter compote.
- To make it vegan, substitute dairy ingredients with plant-based yogurt and cream cheese alternatives.
- Try adding a sprinkle of toasted nuts on top for extra texture.
Storage
Store the assembled cheesecake jars in the refrigerator, covered, for up to 3 days. For best texture, add the graham cracker crust and blueberry compote just before serving. If stored assembled, the crust may soften. Reheat is not recommended—enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling up to two days in advance and keep it refrigerated in an airtight container.
What can I use if I don’t have graham crackers?
You can substitute graham crackers with digestive biscuits, vanilla wafers, or crushed shortbread cookies for a similar crust.
Print
Lemon Cheesecake Jars Recipe
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Diet: Low Fat
Description
This refreshing Lemon Cheesecake Jars recipe combines a creamy, tangy cheesecake filling made from cottage cheese and Greek yogurt with a crunchy graham cracker crust and a hint of lemon zest and juice. Topped with a homemade blueberry compote, these no-bake individual jars are perfect for a light, delicious dessert that’s easy to prepare and enjoy chilled.
Ingredients
Cheesecake Filling
- 1 cup cottage cheese (low fat)
- 1 cup plain Greek yogurt
- 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 graham crackers (crushed)
Other Ingredients
- 2 tbsp frozen blueberries (for compote)
- Lemon zest (for topping)
- Lemon wedge (for garnish)
Instructions
- Prepare the Cheesecake Filling: In a blender or food processor, combine the cottage cheese, Greek yogurt, vanilla extract, lemon zest, lemon juice, and monk fruit sweetener. Blend for 10-15 seconds until the mixture is smooth and creamy but avoid over-blending. Place the filling in the refrigerator to chill while preparing other components.
- Crush Graham Crackers: Place the graham cracker sheets into a ziplock bag and crush them thoroughly until there are almost no chunks left. This will create the base crust texture.
- Assemble the Jars: Evenly distribute approximately 1.5 tablespoons of the crushed graham crackers to the bottom of each serving jar, creating the crust layer.
- Add Cheesecake Filling: Spoon the chilled lemon cheesecake filling on top of the graham cracker crust layer in each jar, smoothing the top as needed.
- Make Blueberry Compote (optional): In a small saucepan over medium-low heat, warm the frozen blueberries while stirring occasionally for 3-5 minutes, allowing them to soften and release juices. Let the compote cool before adding it onto the filled jars.
- Top and Garnish: Spoon the cooled blueberry compote over the cheesecake filling if desired. Finish by sprinkling additional lemon zest on top and garnish with a lemon wedge. Serve the jars chilled for best flavor and texture.
Notes
- Do not over-blend the cheesecake filling to maintain a creamy texture without turning it too runny.
- The blueberry compote is optional but adds a lovely fruity contrast to the tart lemon flavor.
- Use low-fat dairy options to keep the recipe lighter.
- For sweeter compote, add a teaspoon of your preferred sweetener while heating the blueberries.
- Allow the jars to chill in the refrigerator for at least 1 hour before serving for the best set texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon cheesecake jars, no-bake cheesecake, healthy cheesecake, individual desserts, blueberry compote, low-fat dessert
