Ingredients
Scale
- 2 cups small-curd cottage cheese (full-fat recommended for creaminess)
- 1/4 cup maple syrup or honey (or liquid stevia for lower carbs)
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/2 cup graham cracker crumbs (for the base)
- 1 tablespoon melted coconut oil or butter
- Optional: Fresh berries or sugar-free jam for topping
Instructions
- Step 1: Prepare the Crust. Start by creating the base for your cheesecake. In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter until the mixture resembles wet sand. Divide the mixture evenly between four small glass jars or ramekins. Press the crumbs firmly into the bottom using the back of a spoon to create a solid layer. Place the jars in the refrigerator to set while you prepare the filling.
- Step 2: Blend the Filling. The secret to the viral texture is all in the blending. Add the cottage cheese, maple syrup, vanilla extract, lemon juice, and Greek yogurt into a high-speed blender or food processor. Blend on high for at least 60 seconds. You want to ensure every single curd is pulverized until the mixture is completely smooth and looks like thick cream. Scrape down the sides as needed to catch any stray pieces of cottage cheese.
- Step 3: Assemble and Chill. Pour the smooth cheesecake mixture over the prepared graham cracker bases in your jars. Smooth the tops with a spatula. Cover the jars with lids or plastic wrap and place them in the refrigerator. Let them chill for at least 4 hours, though overnight is best for the firmest texture. Right before serving, add your favorite toppings like fresh strawberries, blueberries, or a drizzle of melted peanut butter.
- Cook Time: 15 minutes (plus 4 hours chilling time)