Weight-Loss Sugar-Free Cottage Cheesecake Cups

American cheesecake culture loves individual cups for easy sharing and make-ahead desserts. Here, cottage cheese and Greek yogurt blend silky-smooth with lemon zest, then sit on a cinnamon-almond base finished with strawberry jam.

Serves 4 · 12 min prep

Estimate for one serving

• 165 cal
• 22g protein
• 12g carbs
• 4g fat

Every recipe here is free to read.

Ingredients

• 2 cups low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1 packet sugar-free cheesecake pudding mix
• 1 tsp liquid stevia
• 1 tsp vanilla extract
• 1 tsp fresh lemon zest
• 1/4 cup almond flour
• 1/2 tsp cinnamon
• 4 tbsp sugar-free strawberry jam
• 1/2 cup fresh sliced strawberries

Instructions

1. 1Place the cottage cheese and Greek yogurt in a blender and process until silky smooth with zero graininess.
2. 2Add the sugar-free pudding mix, stevia, vanilla extract, and lemon zest; blend again until the mixture thickens into a cheesecake batter.
3. 3In a small bowl stir together the almond flour and cinnamon to create a quick crust base.
4. 4Divide the almond-flour mixture among four small jars or ramekins and press lightly into an even bottom layer.
5. 5Spoon the blended cheesecake filling over the crust in each jar, smoothing the tops.
6. 6Warm the sugar-free jam briefly in the microwave for 10 seconds so it loosens, then drizzle a thin layer over each filling.
7. 7Top each cup with a few fresh strawberry slices for color and freshness.
8. 8Cover the jars and refrigerate at least 1 hour or overnight so the filling sets firm like classic cheesecake.
9. 9Serve cold straight from the fridge; these keep well for 4 days of weight-loss dessert meal prep.