High Protein Lemon Cheesecake Jars
Nutrition Snapshot
If you love cheesecake like me, you have to try this no-bake cherry cheesecake jars or blueberry cheesecake jars.
Why you are going to love this recipe
- Thick and creamy
- Easy to make
- High protein without any protein powder
- Great for meal prep
- Protein packed dessert (but nutritious enough for breakfast)
Ingredients to make protein cheesecake jars
- Cottage cheese –When blended, cottage cheese gets so thick and creamy. I recommend using whole milk cottage cheese for the ultimate texture and taste.
- Greek yogurt – give these cheesecake jars and authentic flavor with the slight tangy taste of Greek yogurt. I recommend high fat Greek yogurt for the best texture.
- Lemon zest – this helps create the cheesecake flavor and also a great way to add more lemon flavor.
- Maple syrup – naturally sweetens the mixture. You could also use honey or your favorite low sugar liquid sweetener.
- Graham crackers – this gives that authentic cheesecake crust layer to the jars. I used gluten free graham crackers to keep this recipe gluten free.
- Lemon fruit spread (or preserves) – lemon fruit spread is the perfect way to add a lemon topping. You could also use lemon curd.
How to make lemon cheesecake jars
Add the cottage cheese, Greek yogurt, maple syrup, vanilla extract and lemon zest to the food processor or blender. Blend until smooth.
Crush up the graham cracker cookies (I like to place them in a ziplock bag and crush with my hands).
Divide the crushed graham crackers between two jars. Add the cheesecake layer over the crushed graham crackers then top with the lemon preserves. Note, if you will be making these to serve later, check the tips.
Tips for making cheesecake jars in advance
- Although you can make these no-bake lemon cheesecake jars right away, the mixture gets really thick after being in the fridge for 3-4 hours. If you have the time, I suggest making them 3-4 hours in advance for the best texture.
- I also want to point out that the graham cracker crust can get soggy after 24 hours. If you are making these in advance, don’t put down the graham cracker cookie crust and instead put it on top of the cheesecake mixture right before serving.
Topping ideas
- Toasted coconut flakes
- Chopped nuts (like pecans, pistachios or slivered almonds)
- Whipped cream
- Granola or crushed cookies
- Additional crushed graham cracker cookies
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
- Greek Yogurt – A 1/2 cup of full-fat Greek yogurt typically contains 9 to 10 grams of protein (depending on the brand).
Common questions
Can this be made without cottage cheese?
Yes, you could make this with full fat Greek yogurt (1.25 cups) and about ¼ cup of cream cheese (softened). It’s important to blend this together (use a food processor or high speed blender) to get the right consistency.
Can these be made dairy free?
A dairy free version would use your favorite dairy free Greek style yogurt and dairy free cream cheese, but they would not be high in protein. However, you could make these lactose free by using lactose free cottage cheese (Good Culture makes one) and a lactose free Greek yogurt (or use your favorite dairy free Greek yogurt).
Can you make these lower in sugar?
Yes, if you want these cheesecake jars lower in sugar, use your favorite monk fruit liquid sweetener and reduce the amount of lemon preserves.
What if you don’t have graham cracker cookies?
If you don’t have graham crackers, you could use your favorite cookies (crumbled), cereal or granola.
Do you have to blend the cottage cheese?
Yes, otherwise the texture will be off. Cottage cheese has a curd like consistency but once blended, it gets very thick and creamy.
High Protein Lemon Cheesecake Jars
Recommended Equipment
- Food processor or high speed blender
- Microplane grater
Ingredients
- 1 cup full fat cottage cheese
- ½ cup full fat greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ large lemon, zested
- 4 graham cracker cookies, (about 21 grams)
- 2 tablespoons lemon fruit spread
Instructions
- Add 1 cup cottage cheese, 1/2 cup greek yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla extract and the zest of 1/2 of a lemon into a food processor or high speed blender.
- Blend until smooth, may take 1-2 minutes.
- Crush the graham crackers (I like to place them in a ziplock bag to crush by hand).
- Divide the crushed graham crackers between 2 jars. Add the cheesecake filling and top with 1 tablespoon of lemon fruit spread.
Notes
- Use cold cottage cheese and greek yogurt if you plan on eating this right away. If the cottage cheese and greek yogurt sit out (even for 10-15 minutes) before mixing, the cheesecake mixture could get too warm when blending and the mixture will seem thin.
- Wait to add the lemon fruit spread until right before serving if you need these to look their best for serving.
- If you plan on making a batch of these lemon cheesecake jars in advance, don’t put the graham cracker crumbs on the bottom (they can get wet and the texture changes). Instead add the crushed graham crackers on top right before serving.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
