Ingredients
Scale
- 1 cup cottage cheese, blended silky smooth
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1.5 tbsp honey or pure maple syrup
- 1/2 tsp vanilla extract
- 2 graham crackers, crushed (optional, for topping)
Instructions
- Add the cottage cheese by itself into a small blender or food processor. Blend on high for 30 seconds until the curds are completely gone and the texture looks like thick cream. Scrape down the sides as needed. Do not add any liquid to help it blend.
- Add the fresh lemon juice, lemon zest, honey, and vanilla extract to the blender. Pulse a few times until everything is fully mixed into a thick, smooth citrus cream.
- Spoon the lemon cream mixture into a small serving bowl or glass.
- Right before serving, sprinkle the crushed graham crackers and a pinch of extra lemon zest on top.
Notes
- Only add the crushed graham crackers right before you eat. Adding them early causes them to absorb moisture and go soggy.
- Keeping the graham crackers as a topping gives you that crunchy cheesecake crust texture in every bite.
- Use full-fat cottage cheese for the creamiest result.
- Maple syrup works just as well as honey if you prefer a different sweetener.
- You can refrigerate the blended cream base for up to 2 days. Add the topping only when ready to serve.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22g
- Sodium: 430mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 20mg