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
Scale
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
