These No-Bake Protein Lemon Cheesecake Cups are a delicious, guilt-free dessert option you can feel good about. With their high-protein content and delightful lemony freshness, they’re perfect for satisfying cravings while staying on track with your health goals. Not having to turn on the oven is a huge plus too!
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The Magic of Cottage Cheese
Cottage cheese might not be the first ingredient that comes to mind when you think of cheesecake, but trust me, it works wonders here. It adds a creamy texture and boosts the protein content without the heaviness of traditional cream cheese. Plus, it’s a great source of calcium and other nutrients, making these cheesecake cups a wholesome treat. Trust me, these taste just like cheesecake. Don’t knock it until you try it!
Why No-Bake?
Let’s face it—sometimes turning on the oven feels like a daunting task, especially in the summer months. That’s where no-bake desserts come to the rescue. This recipe requires minimal effort and absolutely no baking. Just mix, chill, and enjoy—a perfect solution for satisfying your dessert cravings without breaking a sweat.
What You Will Need
For the “Crust”
- 30 (75g) Simple Mills sweet thins – This is my favorite and healthy alternative to graham crackers!!
- 2 tbsp. grass fed butter or organic coconut oil, melted
For the Filling
- 2 cups of small curd cottage cheese (1 or 2% to keep the fat lower)
- 2-3 tbsp. organic maple syrup
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1-2 tsp monk fruit/stevia/sweetener of choice (optional if you like it super sweet. I personally don’t need it!)
How To Make Them
- Crush up the sweet thins until small crumbles resemble and mix with melted butter or coconut oil. Set aside.
- Combine filling ingredients in a strong food processor until smooth and creamy.
- Divide graham cracker crumble among 5 dessert cups (mine are linked here). Top with the lemon filling.
- Garnish with any reserved crumbs & additional lemon zest, if desired.
How To Store Them
Store your leftover lemon cheesecake cups covered in the fridge for up to 2 days. If you separate the graham crackers, they can last a whole week or more in the fridge. The reason why I say 2 days is because the graham crackers lose their crunch sitting in the mixture after that.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
These No-Bake Protein Lemon Cheesecake Cups are a delicious, guilt-free dessert option you can feel good about. With their high-protein content and delightful lemony freshness, they’re perfect for satisfying cravings while staying on track with your health goals. Not having to turn on the oven is a huge plus too!
Ingredients
For the Crust
For the Filling
Instructions
-
Crush up the sweet thins until small crumbles resemble and mix with melted butter or coconut oil. Set aside.
-
Combine filling ingredients in a strong food processor until smooth and creamy.
-
Divide graham cracker crumble among 5 dessert cups (mine are linked here). Top with the lemon filling.
-
Garnish with any reserved crumbs & additional lemon zest, if desired.
Nutrition Facts
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 2.6g13%
- Cholesterol 9mg3%
- Sodium 348.4mg15%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 0.5g2%
- Sugars 6.9g
- Protein 11.7g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
