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High-Protein Ricotta Lemon Cheesecake Cups

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Total Time 5 minutes
Servings: 1
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 1 tbsp honey
  • Zest of half a lemon
  • 1 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 2 tbsp crushed graham crackers or digestive biscuits for the base
  • 1/2 tsp melted butter to bind the base
  • Optional: fresh raspberries or blueberries and a light dusting of icing sugar to top

Method
 

  1. Make the base: mix the crushed graham crackers with the melted butter until the crumbs are just coated and hold together slightly when pressed.
  2. Press the crumb mixture into the bottom of one small glass or ramekin to form a compact base layer.
  3. In a bowl, combine the ricotta, Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract.
  4. Mix with a spoon until completely smooth and well combined. If you prefer a completely silky texture, blend with a hand blender for 20 seconds.
  5. Taste and adjust — more honey for sweetness, more lemon zest for brightness.
  6. Spoon the ricotta mixture over the crumb base in the glass, filling to just below the rim.
  7. Smooth the top with the back of a spoon.
  8. Refrigerate for at least 30 minutes until lightly set and cold.
  9. Remove from the fridge and top with fresh raspberries or blueberries and a light dusting of icing sugar if using.
  10. Serve immediately from the fridge.

Notes

Ricotta is one of the most underutilised high-protein dairy ingredients in budget cooking — a small tub costs around two to three dollars and provides multiple servings when combined with Greek yogurt as it is here. Part-skim ricotta has a slightly less rich flavour than full-fat but delivers noticeably better macros and costs the same or less per tub. Graham crackers bought in a standard box last for many dessert recipes — the per-serving cost of two tablespoons of crumbs is almost negligible.