These no-bake high protein cheesecake jars are quick, simple and require just five ingredients! Each serving delivers an impressive 30 grams of protein, thanks to a base of cottage cheese and Greek yogurt, making them the ultimate guilt-free treat.

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Lately, these protein-rich cheesecake jars have become one of my favorite desserts to whip up. They’re creamy, satisfying, and feel indulgent without requiring much effort. Whenever I’m craving a sweet fix but don’t want to spend hours in the kitchen, this is the recipe I turn to.

Why You’ll Love This Recipe

Minimal ingredients: You only need 5 pantry-friendly items to make them.
Easy and convenient: While not identical to a traditional cheesecake, the flavor comes very close with far less work.
Customizable: Switch up the toppings and add-ins for endless variety.

Ingredients You’ll Need

Cottage cheese: Soft, creamy, and high in protein. I use 2% milk fat (MF) cottage cheese for the best balance of creaminess and protein. Half a cup of 2% cottage cheese (about 110 g) packs in 12 g of protein. I recommend skipping the fat-free version, as a little fat helps achieve that rich texture.
Greek yogurt: Full-fat Greek yogurt is my preference for this recipe, as it’s thicker, creamier, and higher in protein than regular yogurt. Low-fat works too, but full-fat gives a richer flavor.
Maple syrup: Adds natural sweetness. Honey works as an alternative, but be sure to use pure maple syrup, not pancake syrup.
Graham crackers: Crushed graham crackers create that classic cheesecake base layer. You can crush them yourself or buy pre-made crumbs.
Berries: Fresh fruit like strawberries, blueberries, or raspberries make the perfect topping. I love using strawberries for a fresh, sweet contrast.

How to Make No-Bake Protein Cheesecake Jars

Blend the cottage cheese: Place the cottage cheese into a food processor. Blend for 1–2 minutes until completely smooth. Add the maple syrup and blend again until incorporated.
Combine with yogurt: Transfer the blended cottage cheese mixture to a mixing bowl. Stir in the Greek yogurt with a silicone spatula until smooth and creamy.
Layer the jars: Start with a base of crushed graham crackers in each jar, then spoon in a layer of the cheesecake mixture. Add another layer of graham crackers, followed by berries, and finish with more cheesecake filling. Garnish with extra berries on top.
Serve: Enjoy immediately or chill until ready to serve. This recipe makes about 4 jars.

Recipe Tips and Notes

This recipe yields four jars, but you can stretch it into more servings by using smaller jars or adding extra toppings.
Adjust the graham cracker amount depending on how much “crust” you want in each jar.
For the smoothest filling, blend only the cottage cheese first. Mixing the yogurt and cottage cheese together in the processor can leave the texture less creamy.
Top with extra crushed graham crackers and fresh fruit just before serving for the best presentation.

Make-Ahead Tips

Meal prep friendly: These jars can be made ahead and stored in the fridge (with lids on) for up to 3 days.
Freezer storage: Not recommended, as freezing can change the texture of the cheesecake filling.

FAQs

1. Can I make these cheesecake jars ahead of time?
Yes! These jars are great for meal prep. You can store them in the fridge for up to 3 days with lids on. Just add fresh fruit right before serving for the best texture.

2. Can I use something other than cottage cheese?
You can swap cottage cheese for cream cheese or ricotta, but keep in mind the protein count will be lower and the texture may change slightly. Cottage cheese keeps it light and protein-packed.

3. What toppings work best with these cheesecake jars?
Fresh berries are the most popular, but you can also add sugar-free chocolate chips, nuts, nut butter drizzle, or a sprinkle of cinnamon for variety.