Description
These Easy High Protein Cheesecake Jars are a delicious and nutritious dessert featuring a creamy protein-packed filling atop a crunchy almond flour crust. Perfect for a quick snack or healthy treat, these individual jars are simple to prepare, customizable with your favorite toppings, and packed with muscle-building protein from Greek yogurt and vanilla protein powder.
Ingredients
Scale
Crust
- 1 cup almond flour (or crushed graham crackers)
- 2 tbsp melted coconut oil or butter
- 1–2 tbsp sweetener of choice
Filling
- 8 oz low-fat cream cheese, softened
- 1 cup Greek yogurt (2% or non-fat)
- 1–2 scoops vanilla protein powder
- 2–3 tbsp sweetener (maple syrup, honey, or sugar-free)
- 1 tsp vanilla extract
- Optional: 1–2 tbsp lemon juice for a zesty lift
Toppings (optional)
- Berries
- Nuts
- Drizzle of caramel
Instructions
- Make the Crust: In a bowl, mix almond flour, melted coconut oil or butter, and sweetener until the texture resembles damp sand. Evenly press about 2 to 3 tablespoons of this mixture into the bottom of each small jar (4–6 oz). Chill the jars in the refrigerator for 10 to 15 minutes or bake them at 350°F (175°C) for 8 to 10 minutes until golden and firm.
- Mix the Filling: Beat the softened cream cheese until smooth and creamy. Gradually blend in Greek yogurt until fully combined. Add vanilla protein powder one scoop at a time, mixing thoroughly, then stir in your chosen sweetener and vanilla extract. If desired, mix in lemon juice for a refreshing zest.
- Assemble: Spoon about ¼ cup of the cheesecake filling over the chilled crust layer in each jar. Add your favorite toppings such as fresh berries, nuts, or a drizzle of caramel sauce to enhance flavor and texture.
- Chill: Place the jars in the refrigerator and let them chill for at least 2 hours, allowing the cheesecake to set properly. For best results and a firmer texture, chill overnight before serving.
Notes
- You can substitute almond flour with crushed graham crackers or digestive biscuits for the crust.
- Adjust the sweetness of both the crust and filling to taste using your preferred sweetener.
- For a dairy-free version, try replacing cream cheese and Greek yogurt with plant-based alternatives.
- Use jars or small containers of 4 to 6 ounces to serve individual portions.
- Overnight chilling improves the cheesecake’s texture and flavor.
