Protein Cheesecake Jars
These are healthy cheesecake jars you can feel great about: no-bake, easy to make, and loaded with protein to fuel your body and satisfy that sweet tooth like a boss.
Ingredients
- ½ cup (50g) crushed graham crackers or oat biscuits
- 1 tbsp 15g melted coconut oil or unsalted butter
- 1 tsp maple syrup or sweetener of choice
- 1 cup 240g plain Greek yogurt
- 8 oz 225g light cream cheese, softened
- 1 scoop 30g vanilla protein powder
- 2-3 tbsp (30–45ml) milk of choice
- 1-2 tbsp sweetener of choice
- 1 tsp vanilla extract
- 1 Pinch salt
Instructions
- 1. Make the Crust (Optional but delicious):Mix crushed crackers, melted oil, and sweetener in a small bowl. Press about 1–2 tablespoons into the bottom of each jar. Set aside.
- 2. Blend the Filling:In a medium bowl or blender, combine Greek yogurt, softened cream cheese, protein powder, milk, sweetener, vanilla, and salt. Pro Tip: Make sure your cream cheese is fully softened to avoid lumps! Blend until super smooth.
- 3. Layer It Up:Spoon or pipe the filling over the crust layer (or directly into jars if going crustless). Smooth the tops with the back of a spoon.
- 4. Chill:Cover and refrigerate for at least 2–3 hours, preferably overnight.This helps the cheesecake set and the flavors meld – worth the wait!
Notes
Pro Tips for a Tasty Protein Cheesecake Jars
- Lump-Free Filling Secret: Let your cream cheese sit out for 30–45 minutes before mixing. Room temp = silky smooth.
- Getting the Texture Just Right: Add milk one tablespoon at a time until it’s thick but pipeable.
- Make-Ahead Magic: These keep beautifully for up to 5 days – perfect for meal prep!
- Avoiding a Watery Result: Use full-fat Greek yogurt and make sure it’s not too runny. If using a thinner yogurt, strain it first!