Can I make these high protein cheesecake jars ahead of time?

Absolutely! These are actually better when made 1-2 days ahead and stored covered in the refrigerator. The flavors meld together beautifully, and the graham crackers soften slightly for the perfect texture.

What can I substitute for cottage cheese in this recipe?

You can use ricotta cheese or even cream cheese, but you'll need to blend well for smoothness. Keep in mind that this will change the protein content and texture slightly. Cottage cheese really is the MVP here for both protein and that signature cheesecake tang.

How long do these cheesecake jars last in the fridge?

They'll stay fresh for up to 3-4 days when stored covered in the refrigerator. I recommend adding fresh berries just before serving for the best texture and flavor.

Can I use different berries or toppings?

Yes! Try strawberries, blueberries, raspberries, blackberries, or even chopped nuts. You can also substitute graham crackers with crushed cookies, granola, or even crushed pretzels for a salty-sweet combo.

High Protein Cheesecake Jars Easy No-Bake in 15 Minutes!

Name: High Protein Cheesecake Jars Recipe - Creamy, Dreamy & Protein Packed
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cottage cheese, 2% MF (the protein powerhouse of this recipe); 4 tablespoons maple syrup (or honey for extra sweetness); 3 cups plain Greek yogurt, full fat (adds creaminess and more protein); 2 cups crushed graham crackers (for that classic cheesecake base); 1 cup berries, or more (I love using a mix of strawberries and blueberries)

Description

I am so over-the-moon excited to share these high protein cheesecake jars with you today! Trust me, when I tell you these little beauties are about to become your new favorite dessert, I mean it. The best part? These jars pack an incredible 30 grams of protein per serving while still tasting like pure indulgence.

Ingredients

Scale

2 cups cottage cheese, 2% MF (the protein powerhouse of this recipe)
4 tablespoons maple syrup (or honey for extra sweetness)
3 cups plain Greek yogurt, full fat (adds creaminess and more protein)
2 cups crushed graham crackers (for that classic cheesecake base)
1 cup berries, or more (I love using a mix of strawberries and blueberries)

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Instructions

Add the cottage cheese to your food processor. This is where the magic happens blend for 1 to 2 minutes until it’s completely smooth and creamy.
Add the maple syrup to the blended cottage cheese and pulse a few more times to combine. Taste and adjust sweetness if needed.
In a large mixing bowl, gently fold the whipped cottage cheese mixture with the Greek yogurt using a silicone spatula. Be gentle here you want to maintain that light, fluffy texture.
Now for the fun part layering! Start with a layer of crushed graham crackers at the bottom of each jar, followed by a generous scoop of the cheesecake mixture.
Add another layer of graham crackers, then your fresh berries, and finish with one more layer of the creamy mixture.
Garnish with additional berries on top. You can serve immediately, but honestly? These taste even better after chilling in the fridge for at least 2 hours or overnight.

Notes

These high protein cheesecake jars will keep beautifully in the refrigerator for up to 3-4 days when covered with lids or plastic wrap. The flavors actually develop and improve overnight, making them perfect for meal prep. Pro tip: If you’re making these ahead, wait to add the fresh berries until just before serving to prevent them from getting too soft and releasing excess juice.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 320
Sugar: 18g
Sodium: 380mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 30g
Cholesterol: 25mg