Ingredients:

  • 16 oz Full-Fat (4%) Cottage Cheese
  • 0.25 cup Pure Maple Syrup
  • 1 tsp Pure Vanilla Bean Paste
  • 15 g Vanilla Protein Powder
  • 1 cup Blueberries, fresh or frozen
  • 1 tsp Lemon Juice
  • 0.5 tsp Lemon Zest
  • 3 sheets Graham Crackers, crushed
  • 0.5 tbsp Melted Grass-Fed Butter

Instructions:

  1. Place the cottage cheese, maple syrup, vanilla bean paste, and protein powder into your blender. Blend on high until the mixture is glossy and liquid. Note: Stop and scrape the sides once to ensure no rogue curds remain.
  2. Combine the 1 cup blueberries, 1 tsp lemon juice, and 0.5 tsp lemon zest in a saucepan. Cook over medium heat for 5 minutes until the fruit bursts. Note: Use a fork to mash half the berries for a thicker syrup.
  3. Crush the 3 sheets of graham crackers into a mix of fine dust and small chunks. Stir in the 0.5 tbsp melted butter until it looks like wet sand.
  4. Pour half of the cheese base into your container. Drop spoonfuls of the blueberry mixture and half the crumbs on top.
  5. Pour the remaining cheese base over the layers. Swirl a knife through the layers to create a marble effect. Note: Don't over mix or you'll lose the distinct cheesecake look.
  6. Sprinkle the remaining graham cracker crumbs over the top surface. Press them down slightly so they stick to the base.
  7. Place the container in the freezer. Freeze for 2 hours before checking the consistency.
  8. Continue freezing for another 2 hours. Wait until the center is firm to the touch.
  9. Remove from the freezer and let it sit on the counter for 10 minutes. Wait until the edges start to soften before scooping.