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These Blueberry Lemon Yogurt Cheesecake Cups are a creamy, refreshing no-bake dessert made with Greek yogurt, Lemon Collagen Peptides, homemade blueberry compote, and crunchy graham cracker crumbs. Layers of tangy lemon yogurt and sweet, jammy blueberries create a delicious cheesecake-inspired treat that's easy to make and packed with protein. Perfect for a quick breakfast, afternoon snack, or better-for-you dessert, these individual yogurt cheesecake cups are bursting with fresh blueberry and lemon flavor.
Blueberry Lemon Yogurt Cheesecake Cups
Further Food
Rated 5.0 stars by 1 users
Category
Breakfast Snack
Servings
2
Prep Time
15 minutes
Cook Time
5 minutes
Calories
275
Ingredients
- 1½ cups plain Greek yogurt
-
2 scoops Further Food Lemon Collagen Peptides
-
1 Tbsp honey or maple syrup
-
½ tsp vanilla extract
-
Blueberry Topping:
- 1 cup blueberries
-
1 Tbsp water
-
1 tsp lemon juice
-
Crushed graham crackers
-
Fresh blueberries
Layers
Directions
- In a small saucepan, heat blueberries, water, and lemon juice over medium heat for 5–7 minutes until the berries burst and become jammy. Let cool.
In a bowl, mix Greek yogurt, Lemon Collagen, honey, and vanilla extract until smooth.
Layer crushed graham crackers, yogurt mixture, blueberry compote, then repeat.
Top with fresh blueberries, extra graham cracker crumbs, and lemon zest.
Chill for 20 to 30 minutes before enjoying.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 275
- Fat
- 4 grams
- 6%
- Saturated Fat
- 2 grams
- 11%
- Monounsaturated Fat
- 1 milligrams
- 0%
- Polyunsaturated Fat
- 0 milligrams
- 0%
- Trans Fat
- 0 grams
- 0%
- Cholesterol
- 18 milligrams
- 6%
- Sodium
- 64 milligrams
- 3%
- Potassium
- 322 milligrams
- 9%
- Carbs
- 23 grams
- 8%
- Fiber
- 2 grams
- 7%
- Sugar
- 19 grams
- 0%
- Protein
- 36 grams
- 72%
