2 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Lemon cottage cheese cheesecake bowl
This creamy lemon cottage cheese cheesecake bowl is an easy low-carb, higher-protein dessert with all the fresh, tangy flavor of lemon cheesecake. Cottage cheese, Greek yogurt, and cream cheese create a smooth and satisfying base, while fresh lemon adds a bright, refreshing flavor. Enjoy it as a simple dessert, protein-rich snack, or make-ahead treat.
USMetric
servingservings
Ingredients
Cheesecake
- 7½ oz. (1 cup) 210 g (240 ml) cottage cheese
- 2¾ oz. (7 tbsp) 80 g (110 ml) Greek yogurt (4% fat)
- 2½ oz. (5 tbsp) 70 g (70 ml) cream cheese
- ¼ cup (1¼ oz.) 60 ml (32 g) powdered erythritol or erythritol
- 1 1 lemon, juice and zestlemons, juice and zest
- 1 tsp 1 tsp vanilla extract
Topping
- 1 cup (5 oz.) 240 ml (150 g) fresh blueberries or other mixed berries
- ¼ cup (1¼ oz.) 60 ml (35 g) slivered almonds (optional)
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Making low carb simple
Instructions
- Add the cottage cheese, Greek yogurt, cream cheese, erythritol, lemon juice, lemon zest, and vanilla extract to a food processor or blender.
- Blend until completely smooth and creamy.
- Divide between serving bowls.
- Refrigerate for at least 2 hours.
- Top with fresh berries and chopped pistachios or toasted almond flakes before serving.
Recipe notes
Use cold ingredients for a thicker, cheesecake-like texture.
If the cottage cheese is particularly wet, drain it briefly before blending.
For the smoothest texture, blend the cottage cheese and cream cheese until completely smooth before adding the remaining ingredients.
Taste after blending and adjust the lemon zest rather than adding lots of extra lemon juice. Too much juice can make the cheesecake mixture looser.
Refrigerate for at least 2 hours before serving. This gives the mixture time to firm up and develop a thicker, creamier texture.
