I made Cottage Cheesecake Jars that pack 30 grams of protein per serving and actually satisfy a sweet craving while keeping things clean.

Jump to Recipe

I’m obsessed with these High Protein Cheesecake Jars because they hit my sweet tooth without turning me into a sugar zombie. I love that they’re actually packed with real stuff like cottage cheese and vanilla whey protein powder so I don’t feel terrible after.

They’re my go-to Snacks In Jars when I need dessert but also something that behaves like a snack. And yes, they feel kinda fancy even when I eat one standing over the sink.

Creamy, tangy, slightly sweet. The kind of Healthy Desserts With Protein that I want in my fridge all the time every single day.

Ingredients

Print Recipe (No Advertisments)

Cottage cheese: creamy, slightly tangy, packs protein and it’s rich, not just sweet.
Plain Greek yogurt: thick tang, helps texture and adds more protein without tasting weird.
Plus vanilla whey protein adds that extra protein punch and subtle vanilla sweetness.
Honey or maple syrup: natural sweetener, balances tang, you’ll use more or less.
Graham cracker crumbs and butter crust: crunchy, buttery base that keeps jars fun and satisfying.

Ingredient Quantities

2 cups cottage cheese (full fat or low fat, whatever you prefer)

1 cup plain Greek yogurt

1/2 cup vanilla whey protein powder

1/4 cup honey or maple syrup (use more or less to taste)

1 cup graham cracker crumbs plus 3 tablespoons melted butter (for the crust)

How to Make this

Print Recipe (No Advertisments)

1. Stir the graham cracker crumbs and the 3 tablespoons melted butter together in a small bowl until it looks like wet sand, then press about 2-3 tablespoons into the bottom of each jar to form a crust; set jars aside in the fridge so the crust firms up.

2. Put the cottage cheese and Greek yogurt into a blender or food processor and pulse until mostly smooth but still a little texture remains, you can also mash with a fork if you dont have a blender.

3. Add the 1/2 cup vanilla whey protein powder and 1/4 cup honey or maple syrup to the blended cheese mixture; blend again until everything is fully combined and creamy, scrape down the sides so no powder stays dry.

4. Taste the filling and add more honey or syrup if you want it sweeter, remember protein powders vary so adjust to your taste.

5. Spoon or pipe the cheesecake filling over the chilled crust in each jar, filling to within about 1/2 inch of the top; smooth the tops with the back of a spoon.

6. Tap the jars gently on the counter to release any air bubbles and to help the filling settle evenly over the crust.

7. Cover the jars with lids or plastic wrap and chill in the fridge for at least 2 hours, preferably 4 hours or overnight so it firms up and the flavors meld.

8. Before serving, give the jars a quick stir if the top looks a little weepy, then add any fresh fruit or a drizzle of extra honey if you want, but its perfectly good plain.

9. Store leftovers covered in the fridge for up to 4 days, just stir or let sit at room temp for 10 minutes before eating if it gets too firm.

Equipment Needed

1. Small mixing bowl (for the graham crumbs and butter)
2. Measuring cups and spoons
3. Spoon or fork (for mashing if you dont use a blender)
4. Blender or food processor (to smooth the cottage cheese and yogurt)
5. Rubber spatula or spoon for scraping and smoothing the filling
6. Small jars with lids (4–6 ounce jars)
7. Piping bag or zip top bag with corner snipped (optional, for neater filling)
8. Refrigerator and a clean counter space for tapping and setting the jars

FAQ

Q: Can I make these ahead and how long will they keep?
A: Yes, you can make them up to 3 days ahead. Store in airtight jars in the fridge. The crust may get a little soft after a day or two but they still taste great.

Q: Can I use a different protein powder or skip it?
A: You can swap whey for plant based protein but texture may be grainier and you might need a touch more sweetener. Skipping it makes them lower protein and a lot more creamy, so reduce the liquid a bit if you skip it.

Q: How do I get a smooth cheesecake filling from cottage cheese?
A: Blend the cottage cheese and Greek yogurt in a blender or food processor until totally smooth before adding protein powder and sweetener. Scrape the sides and blend another 10 to 15 seconds for best results.

Q: Can I make the crust nut free or use a different base?
A: Yes. Use oat flour or crushed cereal in place of graham crackers. Mix with the same 3 tablespoons melted butter or coconut oil to bind. Press firmly into each jar for a nice base.

Q: How sweet will these be and can I use less sweetener?
A: They are mildly sweet with 1/4 cup honey or maple syrup. You can start with 2 tablespoons, taste after blending, and add more if you want it sweeter.

Q: Are these good for freezing?
A: You can freeze them but texture changes. Thaw overnight in the fridge. The crust gets softer and the filling might be slightly watery after thawing, so stir gently before serving.

High Protein Cheesecake Jars Recipe Substitutions and Variations

Cottage cheese: ricotta for a smoother, slightly sweeter finish; silken tofu if you want it vegan, just blend till super smooth; mascarpone for extra richness if you dont mind the calories.
Plain Greek yogurt: plain Skyr or Icelandic yogurt for extra thickness; dairy free almond or coconut yogurt if you need dairy free; sour cream for tangier flavor.
Vanilla whey protein powder: pea or soy protein powder for dairy free protein; collagen peptides for a neutral taste and silky texture; casein or micellar casein if you want a thicker, creamier result.
Graham cracker crumbs + melted butter (crust): crushed oats or toasted oats mixed with a little coconut oil for a lighter, gluten free-ish base; almond or other nut flour with melted butter or oil for low carb; crushed Biscoff or digestive biscuits for a spiced twist.

Pro Tips

1. Blend less if you like tiny curds, blend more if you want totally smooth. If your blender leaves chunks, scrape the sides and pulse a few more times. Also letting it sit 10 minutes in the fridge can help the texture firm up.

2. Taste before you sweeten. Protein powders all taste different so add honey or syrup slowly, a little at a time, until it’s just right. If it gets too sweet, stir in a spoonful more yogurt to balance it.

3. Press the crust firmly and chill it well so it doesnt crumble when you spoon the filling in. If you want a stronger buttery flavor, toast the crumbs for a couple minutes before mixing with butter.

4. For best presentation and texture, chill overnight. If it gets too stiff in the fridge, let jars sit at room temp 10 to 15 minutes before eating, then give a quick stir. If leftovers get watery, just drain a tiny bit of liquid and stir it back in, or top with fresh fruit to hide it.

High Protein Cheesecake Jars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Cottage Cheesecake Jars that pack 30 grams of protein per serving and actually satisfy a sweet craving while keeping things clean.

Servings

servings

Calories

246

kcal

Equipment: 1. Small mixing bowl (for the graham crumbs and butter)
2. Measuring cups and spoons
3. Spoon or fork (for mashing if you dont use a blender)
4. Blender or food processor (to smooth the cottage cheese and yogurt)
5. Rubber spatula or spoon for scraping and smoothing the filling
6. Small jars with lids (4–6 ounce jars)
7. Piping bag or zip top bag with corner snipped (optional, for neater filling)
8. Refrigerator and a clean counter space for tapping and setting the jars

Ingredients

2 cups cottage cheese (full fat or low fat, whatever you prefer)
1 cup plain Greek yogurt
1/2 cup vanilla whey protein powder
1/4 cup honey or maple syrup (use more or less to taste)
1 cup graham cracker crumbs plus 3 tablespoons melted butter (for the crust)

Directions

Stir the graham cracker crumbs and the 3 tablespoons melted butter together in a small bowl until it looks like wet sand, then press about 2-3 tablespoons into the bottom of each jar to form a crust; set jars aside in the fridge so the crust firms up.
Put the cottage cheese and Greek yogurt into a blender or food processor and pulse until mostly smooth but still a little texture remains, you can also mash with a fork if you dont have a blender.
Add the 1/2 cup vanilla whey protein powder and 1/4 cup honey or maple syrup to the blended cheese mixture; blend again until everything is fully combined and creamy, scrape down the sides so no powder stays dry.
Taste the filling and add more honey or syrup if you want it sweeter, remember protein powders vary so adjust to your taste.
Spoon or pipe the cheesecake filling over the chilled crust in each jar, filling to within about 1/2 inch of the top; smooth the tops with the back of a spoon.
Tap the jars gently on the counter to release any air bubbles and to help the filling settle evenly over the crust.
Cover the jars with lids or plastic wrap and chill in the fridge for at least 2 hours, preferably 4 hours or overnight so it firms up and the flavors meld.
Before serving, give the jars a quick stir if the top looks a little weepy, then add any fresh fruit or a drizzle of extra honey if you want, but its perfectly good plain.
Store leftovers covered in the fridge for up to 4 days, just stir or let sit at room temp for 10 minutes before eating if it gets too firm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.