Lemon Collagen Cheesecake Cups

  • Easy
  • 10 Minutes
  • 7 Ingredients
  • 6 Steps



5 g


16 g


15 g



Serving Size

111 g


  • 220g 2% cottage cheese
  • 220g Greek yogurt (whole milk)
  • 1 tsp vanilla extract
  • 30g maple syrup (or sweetener of choice)
  • 30g lemon juice
  • 22g Vital Proteins lemon collagen
  • 56g graham crackers


I’ve been putting this lemon collagen in everything! Adding it to a dessert seemed like a no-brainer; anytime I can offset something sweet with some protein, I feel good about it.

lemon collagen cheesecake pin

These single-serve jars are also great for portion control and are easy to travel with. Whether you are bringing these to someone’s house to share or you just need something sweet to keep you on track, this recipe is a keeper. 

Recipe Notes:

  1. The 111-gram serving size accounts for 100g cheesecake mixture + 11g graham crackers each.
  2. Grab my favorite gluten-free graham crackers and my go-to lemon collagen protein here.


  1. Add cottage cheese, yogurt, vanilla extract, maple syrup, lemon juice, and collagen in a blender, and blend on low to medium speed until creamy and incorporated. Do not overmix, or it will become too runny. You are just trying to make sure the cottage cheese breaks down. Set aside.
  2. Add the graham crackers to a ziplock bag and seal it. Then, smash them into bits using your hands or another hard object. You want a crumb texture.
  3. Add 11g of the graham cracker crumbs to the bottom of each of 5 separate 4 oz jars.
  4. Add 100g of the cheesecake mixture to the top of the graham cracker crumbs of each jar. I have already deducted a few grams from what you will lose to the side of the blender:)
  5. Add the lids to each and refrigerate a few hours (4 is good) to help the mixture set.
  6. When ready to eat, remove from fridge and add lemon zest to the top, blueberries, strawberries or extra graham crackers!
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