Description
These high-protein cheesecake jars combine creamy Greek yogurt and reduced-fat cream cheese with vanilla protein powder and a graham cracker crust for a nutritious, no-bake dessert. Topped with fresh berries, they offer a delicious and healthy treat that’s perfect for meal prep or a quick snack.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (or almond flour for low-carb)
- 3 tablespoons unsalted butter (melted)
Cheesecake Filling
- 1 1/2 cups nonfat Greek yogurt
- 8 ounces reduced-fat cream cheese (softened)
- 1/3 cup vanilla protein powder
- 1/4 cup honey or sugar-free sweetener
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh berries (strawberries, blueberries, or raspberries)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs with the melted butter, stirring until the crumbs are evenly coated. Spoon about 2 tablespoons of this mixture into the bottom of 6 small jars or cups. Press down lightly to form an even crust base.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the nonfat Greek yogurt, vanilla protein powder, honey (or sugar-free sweetener), and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Assemble the jars: Spoon the creamy cheesecake filling evenly over the prepared crusts in each jar, smoothing the tops gently with a spoon or spatula.
- Add the toppings: Top each jar with a generous portion of fresh berries, such as strawberries, blueberries, or raspberries.
- Chill before serving: Cover the jars and refrigerate them for at least 2 hours to allow the flavors to meld and the cheesecake to set properly.
Notes
- For extra crunch, add a sprinkle of granola on top just before serving.
- Swap honey with maple syrup or a sugar-free syrup to adjust sweetness to your preference.
- Store these cheesecake jars in the refrigerator for up to 4 days, making them perfect for meal prep.
