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Easy High Protein Cheesecake Jars

These portion-controlled cheesecake jars provide a creamy and satisfying treat with high protein, perfect for a quick snack or light dessert.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs or digestive biscuits, crushed
  • 3 tablespoons unsalted butter, melted
Filling
  • 8 ounces cream cheese, softened
  • 1 cup cottage cheese
  • 1 cup plain Greek yogurt
  • 1/2 cup vanilla protein powder
  • 1/3 cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt
Toppings
  • to taste fresh berries or jam for topping
  • to taste extra crushed biscuits or chopped nuts for garnish

Method
 

Preparation
  1. Combine the graham cracker crumbs (or crushed digestive biscuits) with the melted butter in a bowl until the mixture resembles damp sand.
  2. Press an even layer into the bottom of each jar to create the crust.
  3. In a blender or food processor, combine the softened cream cheese, cottage cheese, plain Greek yogurt, vanilla protein powder, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt.
  4. Blend until the mixture is very smooth and slightly airier.
  5. Spoon the cheesecake filling over the crust in each jar, smoothing the top with the back of a spoon or an offset spatula.
  6. Refrigerate the jars for at least 2 hours, or overnight, to allow the filling to set and the flavors to meld.
  7. Before serving, top each jar with fresh berries, a spoonful of jam, and/or extra crushed crumbs or chopped nuts.

Notes

These jars store well in the refrigerator for 3–4 days. For best texture, avoid freezing. If the jars feel firmer after chilling, let them sit at room temperature for about 10–15 minutes before serving.