Blueberry Lemon Cheesecake Cups (Edit recipe)

The perfect summer breakfast! Loaded with protein, and bursting with summer flavor! Gluten free and refined sugar free, too! I have two versions- one with protein powder and one without. I used lemon birthday cake protein powder here from Just Ingredients. The flavor is unbelievable, and it's got nothing artificial in it either! Just real, wholesome ingredients- no artificial flavors, dyes, or gums. Code colleenF10 saves you site wide from just ingredients!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	491
Fat:	19 g
Carbohydrates:	60 g
Protein:	21 g
Cholesterol:	31 g
Sodium:	448 mg
Fiber:	2 g
Sugars:	32 g
Calculated per serving.

by colleenshealthylife

Serves: 4

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend cottage cheese, yogurt, maple syrup or sweetener of choice, extracts, and protein powder or lemon zest & juice together until smooth
Process or finely crush graham crackers into fine crumbs
Layer among 4 small jars
Pour cheesecake filling overtop
Top with blueberries and lemon zest
Can enjoy right away, but I find the flavor best after refrigerating at least an hour

Notes

Can use any sweetener- organic cane sugar, honey, or monkfruit blend You can also use vanilla protein powder and add the lemon juice & zest to that the almond extract is if you're trying to mimic the "lemon birthday cake" flavor that the protein brings out. You can omit the almond extract if you're just looking for the lemon taste