Lemon Cheesecake Cups

Author: Bobby Parrish
categorydessert, snack, breakfast
prep time30 minutes
cook time10 minutes



  • 1 cup almond flour
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 4 tablespoons butter
  • Pinch of salt


  • .5 cup blueberries (fresh or frozen)
  • 1 cup cottage cheese
  • 1 cup grass-fed Greek yogurt
  • 1 scoop of FlavCity Vanilla Cream Protein Smoothie
  • Zest of one lemon, divided
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract


  • Preheat the oven to 375F.
  • Make the crust. Place all of the crust ingredients into a bowl and mix with your hands until well combined. It should be crumbly.
  • Dump it onto an ungreased ceramic sheet pan and break up any large clumps.
  • Bake for 7-10 minutes or until lightly golden brown. Remove from the oven and set aside.
  • Meanwhile, place the blueberries in a saucepan, and heat them on medium heat until they break down and reduce to a compote, about 10 minutes. Note: If using fresh blueberries, you may need to add a splash of water.
  • Then, make the cheesecake filling. First zest and then juice the lemon, and set aside. In a food processor add the yogurt, half of the lemon juice (to start), half of the lemon zest, FlavCity Protein Smoothie, vanilla extract, and cottage cheese, and mix to combine until smooth. Taste the mixture and add more lemon juice to suit your taste.
  • Now, build your cheesecake cups. In a small Mason jar, layer one fourth of the crust crumbles (breaking it up as needed), one fourth of the cheesecake filling, and one fourth of the blueberry compote.
  • Sprinkle some of the remaining lemon zest on top of the blueberry compote. Top with any leftover crumble, if desired. Enjoy!
  • Store in the fridge for up to five days.
Lemon Cheesecake Cups