No-Bake High-Protein Cottage Cheese Cheesecake Cups

No-Bake High-Protein Cottage Cheese Cheesecake Cups

These delightful no-bake cheesecake cups combine the creaminess of cottage cheese and Greek yogurt with the crunch of graham crackers and a fresh strawberry compote, making them the perfect light yet indulgent summer dessert.

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Prep Time 15

Cook Time 7

Total Time 30

Servings: 4 cups

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Nutrition Notes

Ingredients

Cheesecake Filling

1 cup cottage cheese Make sure it's at room temperature for smooth blending.
1/2 cup Greek yogurt Can use flavored yogurt for a twist.
1/4 cup honey or maple syrup Adjust sweetness to taste.
1 teaspoon vanilla extract For flavor enhancement.

Crunch Layer

1/2 cup crushed graham crackers Use a resealable bag and rolling pin for easy crushing.

Strawberry Compote

1 cup strawberries, chopped Can substitute any seasonal fruit.
2 tablespoons sugar Adjust according to fruit sweetness.
1 tablespoon lemon juice For balancing sweetness in the compote.

Method

Preparation

In a blender or food processor, blend the cottage cheese, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
In serving cups, layer spoonfuls of the cottage cheese mixture followed by a sprinkle of crushed graham crackers. Repeat until filled.
For the strawberry compote, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries break down and a syrup forms, about 5-7 minutes. Allow it to cool slightly.
Generously spoon the strawberry compote over the layered cheesecake cups.
Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 14gFat: 5gSaturated Fat: 2gSodium: 120mgFiber: 1gSugar: 12g

Notes

Can store in an airtight container in the refrigerator for up to three days. To maintain crunch, store graham crackers separately if freezing.

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