Ingredients
Scale
- 2 cups low-fat or 2% cottage cheese
- 1/2 cup non-fat Greek yogurt (plain or vanilla)
- 3 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup graham cracker crumbs (or crushed almond flour crackers)
- 1 cup fresh strawberries, sliced
- Optional: 1 scoop of vanilla protein powder for an extra boost
Instructions
- Take your graham cracker crumbs and divide them evenly among four small jars or ramekins. Press the crumbs down firmly using the back of a spoon to create a solid base. If you prefer a richer crust, you can mix the crumbs with a teaspoon of melted coconut oil before pressing them down, though leaving them dry keeps the calories lower.
- Add the cottage cheese, Greek yogurt, honey, vanilla extract, and lemon juice into a high-speed blender or food processor. Blend on high for at least 60 seconds. This is the most important step; you want to ensure the cottage cheese curds are completely pulverized until the mixture is silky smooth and resembles a thick cream. If you are using protein powder, add it now and pulse until combined.
- Pour the smooth cheesecake mixture over the prepared crusts in your jars. Smooth the tops with a spatula. Place the jars in the refrigerator for at least 4 hours, or ideally overnight. Chilling allows the mixture to set and the flavors to meld together. Avoid the temptation to eat them immediately, as the texture improves significantly with time.
- Just before serving, wash and slice your fresh strawberries. Top each cheesecake jar with a generous layer of berries. You can also add a sprig of mint or a tiny drizzle of honey for a beautiful presentation. Serve chilled directly from the fridge.
- Cook Time: 15 minutes (plus 4 hours chilling time)