Lemon Cheesecake Cups
Bobby Parrish May 2, 2024
Blueberries and lemon make the perfect pair. These Lemon Cheesecake Cups have a creamy, lemony filling that’s high in protein, thanks to our FlavCity Vanilla Cream Protein Smoothie, Greek yogurt, and cottage cheese. And the grain-free crust adds a nutritious and protein-packed crunchy texture because it’s also made with our FlavCity Vanilla Cream Protein Smoothie. The no-sugar-added blueberry compote adds the natural sweetness to bring it all together in the healthiest way. You’re gonna love these sweet and tart cheesecake cups!
Makes 4 servings
close up of a spoon of the cheescake cups - 3 cups and vanilla protein bag

For this recipe you can use

Lemon Cheesecake Cups
categorydessert, snack, breakfast
prep time30 minutes
cook time10 minutes





  • 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.

Recipe Notes

Macros per serving
  • 345 calories
  • 33 grams of total carbs
  • 3.3 grams of fiber
  • 27 grams of protein
  • 12.8 grams of fat
  • 29.7 grams of net carbs
Nutrition Facts
Lemon Cheesecake CupsAmount Per Serving (1 portion)
Calories 345
% Daily Value*
Fat 12.8g20%
Carbohydrates 33g11%
Fiber 3.3g13%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.

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