Lower Calorie Crustless Lemon Collagen Cheesecake Cups
This Crustless Lemon Berry Collagen Cheesecake is light, creamy, and made for summer. It blends cottage cheese, Greek yogurt, light cream cheese, fresh lemon, and collagen-rich gelatin into a smooth, refreshing dessert without the heaviness of a traditional cheesecake. Topped with fresh berries, it is lower in fat and calories, higher in protein, and easy to make ahead for a cool, satisfying treat.
Video Tutorial: https://youtu.be/6FcniXh5hiA
Lower Calorie Crustless Lemon Collagen Cheesecake Cups
Ingredients
- 1 cup low-fat or probiotic cottage cheese https://youtu.be/txUPFuk4Hlo
- 1 cup plain nonfat or regular Greek yogurt https://youtu.be/99DsA2Y82t8
- 2 oz light cream cheese, softened
- 1/3-1/2 cup powdered sweetener
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp unflavored beef gelatin
- 1/4 cup cold water
- 1/4 cup hot water
- Topping
Instructions
- Add the gelatin to 1/4 cup cold water. Let it bloom for 5 minutes.
- Add 1/4 cup hot water to the bloomed gelatin and stir until completely dissolved. No little clumps
- In a blender, add the cottage cheese, Greek yogurt, cream cheese, sweetener, lemon juice, lemon zest, vanilla, and salt.
- Blend until very smooth.
- With the blender running on low, slowly pour in the dissolved gelatin mixture. Blend another 10-15 seconds.
- Divide into silicone muffin pan.
- Refrigerate at least 4 hours, or overnight for the best texture.
- Top with blueberry or strawberry jam or fresh berries