Make creamy, satisfying protein cheesecake in individual jars. This no-bake recipe uses Greek yogurt and cottage cheese for a high-protein, low-guilt dessert perfect for meal prep.
Author:Cat
Prep Time:15 min
Cook Time:0 min
Total Time:2 hours 15 min
Yield:4 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup low-fat cottage cheese
1 cup plain non-fat Greek yogurt
1/2 cup vanilla or unflavored protein powder
1/4 cup powdered erythritol or preferred zero-calorie sweetener
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup crushed graham crackers or low-carb/gluten-free cookie crumbs (for crust)
1 tablespoon melted light butter or coconut oil
Optional topping: Fresh berries or sugar-free chocolate chips
Instructions
Prepare the crust: Mix the crushed graham crackers or crumbs with the melted butter or coconut oil. Press about 1 tablespoon of the mixture firmly into the bottom of four small jars or ramekins. Chill these crust layers while you prepare the filling.
Make the filling: Combine the cottage cheese, Greek yogurt, protein powder, sweetener, vanilla extract, and lemon zest in a food processor or high-speed blender. Process until the mixture is completely smooth and creamy, scraping down the sides as needed.
Assemble the jars: Spoon or pipe the cheesecake filling evenly over the chilled crust layers in the four jars.
Top the jars: Add your desired topping, such as a few fresh berries or a sprinkle of sugar-free chocolate chips.
Chill: Cover the jars and refrigerate for at least 2 hours to allow the filling to set firmly before serving.
Notes
For a thicker texture, use all cottage cheese instead of mixing with Greek yogurt, or add 1 tablespoon of cream cheese substitute if available.
This recipe is excellent for meal planning; prepare up to three days in advance and store sealed in the refrigerator.
If you are tracking macros similar to those provided by meal delivery companies, note that this recipe is high in protein and low in added sugar.