Cottage Cheese Cheesecake Cups

Creamy, lightly tangy cottage cheese cheesecake cups layered over buttery graham crumbs and finished with a touch of honey and lemon. They chill into an easy no-bake dessert with a smooth, spoonable texture.

Prep: 15 min · Cook: 60 min · Yield: 4 · Method: No-Cook

Ingredients

• 0.75 cup graham cracker crumbs
• 2 tablespoons unsalted butter
• 1 cup cottage cheese
• 0.5 cup plain greek yogurt
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 0.5 cup fresh berries

Cooking instructions

1. Melt the butter and stir it into the graham cracker crumbs until evenly moistened. Divide the crumbs among four small glasses or dessert cups, pressing them gently into an even layer. (about 5 min)
2. Blend the cottage cheese, Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract until completely smooth, scraping down the blender or food processor as needed. (about 5 min)
3. Spoon the cheesecake filling over the graham crumb layers and smooth the tops. Cover and refrigerate for at least 1 hour, until chilled and set enough to hold its shape when spooned. (about 60 min) — Refrigerate at 40°F (4°C) or below
4. Top with fresh berries just before serving. (about 2 min)