Strawberry Cheesecake Cups with Cottage Cheese
These Strawberry Cheesecake Cups are high protein, lower in sugar and only take 20 minutes to meal prep. The perfect healthier sweet treat!
Servings: 4 jars
Ingredients
For the crust:
- ½ cup graham cracker crumbs
- 2 tablespoon softened butter
For the cheesecake filling:
- ¼ cup softened cream cheese
- ⅓ cup plain greek yogurt
- 2 teaspoon vanilla extract
- 1.5 cups cottage cheese the higher fat content the creamier the cheesecake will be
- 2 tablespoon honey
- Zest of ½ a lemon
For the strawberry compote:
- 2 cups strawberries fresh or frozen are fine
- 2 tablespoon honey or sugar of choice
Instructions
- To make the fruit compote, add the strawberries (no need to defrost them first if using frozen) and honey to a small saucepan over medium heat. Once bubbling, reduce heat slightly and use a spoon to gently mash the berries. Continue cooking over medium-low heat for about 10 minutes, occasionally mashing fruit to combine. Remove from heat and set aside to allow to cool.
- Make the graham cracker base by combining the graham cracker crumbs and softened butter in a medium bowl. Use a fork to stir the crumbs with the butter until all the crumbs are moist.
- To the bottom of four small glass jars, add 2 tablespoon of the graham cracker crumb mixture. Gently press it down to form a crust at the bottom of the jars.
- In a food processor combine cream cheese, greek yogurt, vanilla extract, cottage cheese, honey and lemon zest (I recommend starting at a low speed). Blend until smooth and creamy (about 5 minutes).
- Once smooth, pour the filling over the graham cracker base (adding about ¾ cup to each jar).
- Top each jar with the strawberry compote. Cover and place in the fridge for about 2 hours (ideally overnight) to thicken slightly before enjoying!
Notes
The glass jars I used are 200mL.
The higher the fat content of the cottage cheese the creamier and thicker the cottage cheese cups will be. I recommend using 5% for the creamiest option.
I do not recommend using a blender in place of the food processor. Blenders tend to mix a bit too quickly, resulting in a VERY thin consistency.
If you would like a thicker strawberry compote, add 1-2 tablespoon of chia seeds in the saucepan while over the heat.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1jar | Calories: 324kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 415mg | Potassium: 268mg | Fiber: 2g | Sugar: 27g | Vitamin A: 485IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 1mg
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