High Protein Cheesecake Jars
These no-bake high protein cheesecake jars are creamy, satisfying, and loaded with 15–20g of protein per serving. Made with cottage cheese and Greek yogurt, they're the perfect guilt-free dessert for meal prep, portion control, or your weekly sweet tooth.
Equipment
- Blender
- mixing bowls
- Measuring cups and spoons
- Small mason jars (4–6 oz)
- Microwave
Ingredients
For the Base (Filling)
- 2 cups full-fat cottage cheese
- 1 cup plain Greek yogurt 0% fat
- 1/3 cup honey or maple syrup
- 2 scoops vanilla protein powder
- 1 tsp vanilla extract
- 1 packet unflavored gelatin
- 3 tbsp warm water
For the Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp honey
Optional Toppings
- Fresh berries
- Sugar-free chocolate sauce
- Chopped nuts
Instructions
Prep the Gelatin:
- Sprinkle the gelatin over 3 tbsp of warm water and let it bloom for 5 minutes.
Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and honey. Press into the bottom of 6-8 small mason jars.
Make the Filling:
- In a blender, combine cottage cheese, Greek yogurt, honey, vanilla protein powder, and vanilla extract. Blend until completely smooth (2-3 minutes).
Add the Gelatin:
- Microwave the bloomed gelatin for about 10 seconds until melted. Slowly pour it into the running blender and blend for an additional 30 seconds.
Assemble the Jars:
- Evenly distribute the filling on top of the crust in the jars. Smooth the tops with a spoon.
Chill:
- Refrigerate the jars for at least 4 hours, or preferably overnight, until fully set.
Serve & Top:
- Add your favorite toppings like berries, sugar-free chocolate sauce, or nuts before serving.
Notes
Full-fat cottage cheese improves texture and creaminess.
Letting jars set overnight gives the best result.
Don’t skip blooming the gelatin—this helps set the filling properly.
You can freeze the jars for up to 2 months. Thaw overnight in the fridge.