Mini High Protein Cheesecakes

Step 1

Preheat the oven to 325F. Line your muffin tins with muffin liners.

Step 2

In a medium bowl, use a fork to combine digestive cookie crumbs and melted butter. Once combined press about 2 tbsp of crumbs into the bottom of each muffin liner. Place in the fridge to harden while you make the cheesecake filling.

Step 3

In a food processor or high powered blender combine cottage cheese, cream cheese, eggs, sugar, vanilla extract, lemon juice and lemon zest. Blend until smooth (about 3 minutes).

Step 4

Pour about ⅓ cup of cheesecake filling on top of the cookie base and bake for 45 minutes or until cheesecakes are set. The cheesecakes should not jiggle or look wet.

Step 5

Once cool, top with a dollop of chia jam and enjoy!