Description
These high protein cheesecake jars offer a deliciously creamy and nutritious dessert option, combining the richness of cream cheese and Greek yogurt with the added benefit of protein powder. Layered over a crunchy almond flour base and topped with fresh berries, these no-bake cheesecake jars are perfect for a healthy treat or post-workout snack.
Ingredients
Scale
Base
- 1/2 cup (50 g) almond flour
- 1/4 cup (60 ml) melted coconut oil or unsalted butter
Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) Greek yogurt
- 1/2 cup (60 g) protein powder (vanilla or unflavored)
- 1/4 cup (60 ml) honey (plus extra for drizzling)
- 1 teaspoon vanilla extract
Topping
- Fresh berries (strawberries, blueberries, raspberries) for topping
Instructions
- Prepare the almond flour base: In a bowl, mix the almond flour with the melted coconut oil or unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each jar to form the base layer.
- Make the cheesecake filling: Beat the softened cream cheese until smooth and creamy. Then add the Greek yogurt, protein powder, honey, and vanilla extract. Mix thoroughly until the filling is smooth and well combined.
- Assemble the jars: Spoon the cheesecake filling over the almond flour base in each jar, smoothing the tops with the back of a spoon. If desired, create a second layer of the filling for extra creaminess.
- Chill the jars: Place the jars in the refrigerator for at least 2 hours, allowing the cheesecake filling to set properly and develop a firm texture.
- Add toppings and serve: Before serving, drizzle a little extra honey on top of each jar and garnish with fresh berries such as strawberries, blueberries, or raspberries for a vibrant and fresh finish.
Notes
- For best results, use full-fat cream cheese and Greek yogurt to achieve a rich and creamy texture.
- You can substitute honey with maple syrup or agave nectar for a vegan-friendly option.
- To make this dessert gluten-free, ensure the protein powder does not contain gluten.
- These jars can be stored in the refrigerator for up to 3 days.
- Add a sprinkle of chopped nuts or granola on top for extra crunch, if desired.
