Get ready to indulge in this super high-protein No Bake Cheesecake In a Jar – your taste buds won’t know what hit them! Crafted in under 20 minutes, this dessert is both sweet and tangy, boasting a lineup of simple and wholesome ingredients.
Why You’ll Love This Recipe
No Bake Cheesecake In a Jar is a breeze to whip up in under 20 minutes.
Crafted with simple and healthy ingredients.
The cheesecake filling, made from Greek yogurt and cottage cheese, packs a protein punch.
Sweet enough for dessert yet healthy enough for breakfast.
Perfect for any occasion, this dessert is sure to be a crowd-pleaser.
You’d never guess it’s made with such healthy ingredients.
Easily adaptable for a gluten-free diet by using gluten-free graham crackers.
Tips And Tricks
Prepare the strawberry mixture first to allow it to cool before adding it to the jars.
For a silky smooth cheesecake filling, use a food processor or high-speed blender.
For graham cracker dust, I prefer using my blender, but you can also achieve this by using a bag and a rolling pin.
Frequently Asked Questions
Can I use something else instead of cottage cheese?
Certainly! Cream cheese makes a great alternative.
Do you have to add sugar to the strawberries?
No, it’s not necessary, but sugar helps create that gooey texture, so I recommend it.
How long will these last for?
Store them in an airtight container, and they should stay fresh for up to 3-4 days.
No Bake Cheesecake In A Jar
Ingredients
Cheesecake Filling
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Strawberry Filling
- 2 cups frozen strawberries
- 2 tbsp coconut sugar
- 1 tbsp lemon juice
Graham Cracker Dust
- 3/4 cup crushed graham crackers
Instructions
- Begin by preparing the strawberry filling. In a saucepan, combine the frozen strawberries, coconut sugar, and lemon juice. Heat over medium to low heat, stirring occasionally.
- Once the strawberries are soft, use a potato masher to mash them down, then remove from heat and let cool.
- In a food processor, blend the cottage cheese, Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.
- Crush the graham crackers, either using a blender or a bag and rolling pin.
- Assemble the jars by adding 1/4 cup of graham cracker dust first, followed by 3/4 cup of the cheesecake filling, and finish with 1/4-1/2 cup of the strawberry mixture.
Notes
- Prepare the strawberry mixture first to allow it to cool before adding it to the jars.
- For a silky smooth cheesecake filling, use a food processor or high-speed blender.
- I like to use my blender to make the graham cracker dust, but you can also achieve this by using a bag and a rolling pin.