Make these simple, creamy no-bake protein cheesecake jars. They are a macro-friendly dessert perfect for meal prep and satisfying sweet cravings.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup low-fat cottage cheese
1 cup plain Greek yogurt (0% or 2% fat)
1/2 cup vanilla protein powder
1/4 cup powdered erythritol or preferred sugar substitute
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt
For the Crust: 1/2 cup crushed graham crackers (or gluten-free alternative)
1 tablespoon melted light butter or coconut oil
Optional Topping: 1/2 cup fresh strawberries, sliced
Instructions
Prepare the crust: In a small bowl, mix the crushed graham crackers with the melted butter or coconut oil until combined.
Divide the crust mixture evenly among four small jars or glasses, pressing it lightly into the bottom of each container.
Prepare the filling: Combine the cottage cheese and Greek yogurt in a food processor or high-speed blender. Blend until completely smooth, scraping down the sides as needed. You want zero lumps for a creamy texture.
Add the vanilla protein powder, sugar substitute, vanilla extract, lemon juice, and salt to the blender. Process until the mixture is fully incorporated and smooth. Taste and adjust sweetness if necessary.
Spoon or pipe the protein cheesecake filling evenly over the crust layer in the four jars.
Cover the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
Before serving, top each jar with fresh sliced strawberries or your preferred topping.
Notes
For a chocolate version, replace half the vanilla protein powder with chocolate protein powder and omit the lemon juice.
If you do not have a food processor, use an immersion blender, but ensure the cottage cheese is very well blended first.
This recipe makes a great quick protein snack when you need something fast.