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High-Protein No-Bake Cheesecake Jars

Close-up of a single-serving Protein Cheesecake in a glass jar, topped with bright red fresh raspberries.
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Make these creamy, high-protein cheesecake jars. This no-bake recipe uses Greek yogurt and cottage cheese for a macro-friendly dessert perfect for meal prep.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup vanilla protein powder
  • 1/4 cup powdered erythritol or preferred sweetener
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt
  • For the Crust: 1 cup almond flour
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon sweetener
  • For Topping (Optional): 1/2 cup fresh berries

Instructions

  1. Prepare the crust: Mix almond flour, 1 tablespoon sweetener, and melted butter until the mixture resembles wet sand.
  2. Press the crust mixture evenly into the bottom of four small jars or ramekins. Chill the crusts while you prepare the filling.
  3. Prepare the filling: Combine cottage cheese, Greek yogurt, protein powder, 1/4 cup sweetener, vanilla extract, lemon juice, and salt in a food processor or high-speed blender. Blend until completely smooth and creamy. Scrape down the sides as needed.
  4. Taste the filling and add more sweetener if you prefer it sweeter.
  5. Spoon or pipe the protein cheesecake filling over the chilled crusts in the jars. Smooth the tops.
  6. Cover the jars and refrigerate for at least 4 hours, or until firm.
  7. Before serving, top with fresh berries or your preferred topping.

Notes

  • For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the filling mixture.
  • If you do not have cottage cheese, you can substitute it with an equal amount of cream cheese for a richer texture, though the protein content will slightly decrease.
  • These jars keep well in the refrigerator for up to 4 days, making them excellent for meal prep dessert.

Nutrition

Find it online: https://cookingbycarla.com/protein-cheesecake-no-bake-jars/