Easy High Protein Cheesecake Jars (No-Bake Recipe)
Ingredients
Crust
- 1 cup almond flour (or crushed graham crackers)
- 2 tbsp melted coconut oil (or unsalted butter)
- 2 tbsp sweetener (honey, maple syrup, or sugar-free alternative)
Filling
- 8 oz low-fat cream cheese, softened
- 1 cup Greek yogurt (2% or non-fat)
- 2 scoops vanilla protein powder (whey or plant-based)
- 3 tbsp sweetener (to taste)
- 1 tsp vanilla extract
- Optional: 1–2 tbsp lemon juice (adds tang)
Toppings (choose your favorites)
- Fresh berries
- Crushed nuts
- Drizzle of sugar-free caramel or dark chocolate
- Shaved coconut or granola
Instructions
- Make the Crust- In a bowl, mix almond flour, melted coconut oil, and sweetener until it resembles wet sand.- Press 2–3 tablespoons of mixture into the bottom of each jar.- Chill in the fridge for 10–15 minutes (or bake at 350°F/175°C for 8–10 minutes if you prefer a firmer crust).
- Prepare the Filling- Whip softened cream cheese until smooth.- Mix in Greek yogurt until creamy.- Add protein powder gradually, mixing to avoid clumps.- Stir in sweetener, vanilla, and lemon juice (if using). Taste and adjust.
- Assemble the Jars- Spoon or pipe the cheesecake filling over the crust in each jar.- Smooth the top, then add your favorite toppings.
- Chill & Serve- Refrigerate jars for at least 2 hours (overnight gives best texture).- Grab a spoon and enjoy your personal cheesecake!
Notes
- Texture Tip: Let the jars chill overnight for the creamiest cheesecake texture.
- Protein Powder Choice: Whey blends smoothest, but plant-based powders work if you prefer dairy-free.
- Sweetness Adjustment: Start with less sweetener and taste — protein powders vary in flavor intensity.
- Meal Prep Friendly: Store sealed jars in the fridge up to 5 days, or freeze for longer storage.
- Diet Swaps: Make it keto with almond flour + sugar-free sweetener, or vegan with dairy-free cream cheese and yogurt.
- Toppings: Fresh fruit is refreshing, but nuts, granola, or dark chocolate shavings make it indulgent.