High Protein No Cook Breakfast Cheesecake Cups
These are DELICIOUS!
There are a ton of variations you can apply to this recipe, but there's a few things to consider keeping consistent. First, I chose to use full-fat dairy products in this recipe. A low-fat breakfast usually means the hunger hits after only a few hours. Increasing fat at breakfast helps you feel satiated for longer, and with a morning full of meetings, chores, or appointments, you may not have time to stop for a snack. Also, I don't know about you, but I find it tough to focus on my tasks at hand when my stomach is grumbling!
I chose to use blueberries and lemon zest as my toppings, but feel free to get creative and swap out the two for your favorite toppings. Other fruits that pair well with lemon are peaches, cherries, and raspberries.
Details:
Servings: 2
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients:
High Protein Cheesecake Filling
1 cup 4% cottage cheese
1 cup full-fat plain greek yogurt
1 tsp vanilla extract
4 drops liquid stevia
juice from half of lemon
zest from 1 lemon
Graham Cracker Crumbles
4 rectangles of graham crackers, crushed
Optional Ingredients
2/3 cup wild blueberries, frozen
lemon zest, optional
Directions:
In a blender, add in the cottage cheese, greek yogurt, stevia drops, vanilla extract, lemon juice, and lemon zest.
Blend until smooth and creamy, careful not to over blend, for about 10-15 seconds. Place in refridgerator.
Add graham crackers to a ziplock baggie and crush until coarse crumbles are formed. You can use a rolling pin or can to crush.
Next, add in 2 tbsp of crushed graham crackers to the bottom of your cup or bowl.
Then, add in the cheesecake filling and top with your fruit of choice. If using frozen fruit, place into a microwave safe bowl and warm in the microwave or on the stove top until just defrosted.
Sprinkle with lemon zest, if desired, and enjoy chilled.
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