Yield: 6 cheesecake cups

Prep Time: 20 minutes

Chill Time: 3 hours

Total Time: 3 hours 20 minutes

Ingredients
High-Protein Crust
1 cup crushed graham crackers (or high-protein graham-style cereal crumbs)
2 tbsp oat flour
2 tbsp vanilla whey protein powder
2 tbsp melted light butter
1 tbsp honey or maple syrup
1 tbsp milk


Lemon Cheesecake Filling
8 oz (225 g) light cream cheese, softened
1 cup plain non-fat Greek yogurt
1 cup low-fat cottage cheese, blended until smooth
½ cup vanilla whey protein powder
2 tbsp powdered monk fruit sweetener or powdered sugar
¼ cup freshly squeezed lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ tsp lemon extract (optional, for extra lemon flavor)


Whipped Topping
½ cup light whipped topping or whipped Greek yogurt
1 tbsp vanilla whey protein powder
1 tsp lemon zest


Garnish
Fresh lemon slices
Fresh lemon zest
Crushed graham cracker crumbs
Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Crust

In a bowl, combine:

Crushed graham crackers
Oat flour
Vanilla protein powder
Melted butter
Honey
Milk

Mix until the texture resembles damp sand.

Divide the mixture evenly among 6 small dessert cups or ramekins and press firmly into the bottom to create the crust, similar to the picture.

Place in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

Blend the cottage cheese until completely smooth.

In a large mixing bowl, beat together:

Cream cheese
Greek yogurt
Blended cottage cheese

until creamy.

Add:

Vanilla protein powder
Sweetener
Lemon juice
Lemon zest
Vanilla extract
Lemon extract (if using)

Beat until the filling is thick, smooth, and fluffy.

Step 3: Fill the Cups

Spoon or pipe the cheesecake filling over each chilled crust.

Smooth the tops or pipe large swirls using a piping bag fitted with a large star tip to match the elegant appearance shown in the picture.

Step 4: Prepare the Topping

Fold the vanilla protein powder into the whipped topping or whipped Greek yogurt until fully combined.

Pipe a generous swirl onto each cheesecake cup.

Step 5: Chill

Refrigerate for at least 3 hours, or overnight, until the filling is firm and well chilled.

Step 6: Garnish

Just before serving, top each cheesecake cup with:

A sprinkle of fresh lemon zest
A thin lemon slice
A light dusting of graham cracker crumbs

This creates the fresh bakery-style presentation shown in the picture.

Approximate Nutrition (Per Cheesecake Cup)
Calories: 255
Protein: 24g
Carbohydrates: 15g
Fat: 10g
Fiber: 1g
Sugar: 7g
Optional High-Protein Add-Ins

For even more protein and flavor, mix one of these into the filling:

2 tablespoons collagen peptides
2 tablespoons powdered peanut butter (for a lemon-peanut twist)
2 tablespoons chia seeds
2 tablespoons hemp hearts
¼ cup additional blended cottage cheese

These additions can increase the protein content to 26–30g per serving.

Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze for up to 2 months. Thaw in the refrigerator for 2–3 hours before serving.
Tips for Perfect Lemon Cheesecake Cups
Blend the cottage cheese until silky smooth to create a creamy, lump-free filling.
Use freshly squeezed lemon juice and fresh lemon zest for the brightest citrus flavor.
Chill the crust before filling so it stays firm and holds together.
Pipe the filling and topping with a large star tip for the tall, elegant swirls shown in the picture.
Garnish with fresh lemon zest, a thin lemon slice, and a sprinkle of graham cracker crumbs just before serving for a bakery-quality finish.