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Protein Cheesecake Jars

Protein cheesecake jars made with Greek yogurt and blended cottage cheese create a silky no-bake filling layered over a buttery graham cracker crust. Refrigerate to set, then finish with fresh berries and optional whipped cream for a quick, high-protein breakfast or snack.
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Prep Time 15 minutes
refrigerate 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup low-fat cottage cheese Blend until completely smooth.
  • 1 cup plain Greek yogurt Use plain for best tang and texture.
  • 4 oz light cream cheese Softened for easier blending.
  • 2 tbsp vanilla protein powder Adds protein and light vanilla flavor.
  • 2 tbsp maple syrup or honey Choose one; measure as called for.
  • 1 tsp vanilla extract For classic cheesecake aroma.
  • 1 tbsp lemon juice Brightens the filling.
Graham Cracker Layer
  • 1 cup graham cracker crumbs Crust base for the jars.
  • 2 tbsp melted butter Helps crumbs hold together.
  • 1 tbsp maple syrup Adds slight sweetness to the crust.
Toppings
  • 1 fresh strawberries Slice before layering on top.
  • 1 blueberries Scatter over each jar.
  • 1 raspberries Add for color and tartness.
  • 0.25 cup whipped cream (optional) Omit if you prefer a lighter topping.
  • 0.25 cup crushed graham crackers Sprinkle for crunch.
  • 1 fresh mint leaves Optional garnish.

Equipment

  • 1 stand mixer

Method
 

Blend the cheesecake filling
  1. Blend the low-fat cottage cheese until completely smooth, pausing to scrape down the sides as needed (no heat).
  2. Add the plain Greek yogurt, light cream cheese, vanilla protein powder, maple syrup or honey, vanilla extract, and lemon juice, then blend again until silky and creamy (no heat).
Make the graham cracker layer
  1. Mix the graham cracker crumbs with melted butter and maple syrup until evenly coated (no bake).
  2. Divide the graham cracker mixture among four mason jars.
  3. Spoon or pipe the cheesecake filling over the crust.
Chill and serve
  1. Refrigerate for at least 2 hours to set the texture.
  2. Top each jar with fresh strawberries, blueberries, raspberries, crushed graham crackers, and whipped cream (optional) before serving, and finish with fresh mint leaves.

Notes

For the smoothest, cheesecake-like texture, blend the cottage cheese first until fully lump-free before adding other ingredients. Store covered in the fridge for up to 4 days; freeze is not recommended because the dairy texture can break. If you want it higher in protein, swap to an unflavored or extra-vanilla protein powder and add an extra 1–2 tbsp maple syrup only if needed for sweetness.