Are you looking for a sweet treat that actually fuels your body? These High Protein Cheesecake Jars are the perfect solution for your next healthy reset. They are smooth, creamy, and taste like a total indulgence without the heavy sugar crash.
I love making these on a Sunday afternoon. It feels so good to have a healthy dessert waiting in the fridge. You can grab one for a quick snack or a light evening treat. They are simple to whip up and even easier to enjoy!
Why You’ll Love This Recipe
This recipe is a massive winner for anyone who loves meal prep. Each jar is perfectly portioned so you do not have to worry about overindulging. It is a fantastic way to satisfy a cheesecake craving while hitting your protein goals.
Using cottage cheese and Greek yogurt makes the texture incredibly tender and creamy. You get all the flavor of a classic cheesecake with much better macros. It is also naturally gluten-free since there is no crust to worry about!
Simple Cooking Steps
Making these jars is as easy as using your blender. You just toss everything in and let the machine do the hard work. Even if you are a beginner, you can master this simple method on your first try.
The water bath might sound fancy, but it is just a tray of hot water. It helps the cheesecake cook evenly without cracking. You will feel like a pro chef when you pull these golden jars out of the oven!
Ingredients You’ll Need
Most of these items are likely already in your fridge or pantry. Fresh lemon zest adds a bright, fresh pop of flavor that cuts through the richness.
- 2 cups low-fat cottage cheese
- 1 cup non-fat Greek yogurt
- 60 grams vanilla whey protein powder
- 2 large egg whites
- 4 tablespoons erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Step-by-Step Directions
- Preheat your oven to 325°F (160°C).
- In a high-speed blender, combine cottage cheese, Greek yogurt, and protein powder.
- Add the egg whites, sweetener, vanilla extract, and lemon zest.
- Process until the mixture is completely smooth and aerated for about 60 seconds.
- Divide the mixture evenly among four 8-ounce wide-mouth mason jars.
- Place jars in a deep baking dish filled halfway with hot water.
- Bake for 25 to 30 minutes until the edges are set.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
Best Ways to Enjoy It
These jars are best served chilled right from the fridge. I love to top mine with a handful of fresh summer berries. A little drizzle of sugar-free chocolate sauce also feels very special.
If you want some crunch, add a sprinkle of low-carb granola just before eating. These are perfect for a post-workout snack or a light lunchbox treat. Just grab a spoon and enjoy your hard work!
Storage & Reheating
Keep these jars sealed with their lids in the refrigerator. They will stay fresh and delicious for up to five days. This makes them a dream for your weekly meal planning routine.
I do not recommend freezing these as the texture can change. They are meant to be enjoyed cold, so no reheating is needed. Just pull one out and it is ready to go!
Tips for Best Results
- Don’t skip the water bath because it keeps the texture silky.
- Use a high-speed blender to ensure the cottage cheese is perfectly smooth.
- Let the jars chill fully to allow the protein structure to set.
- Wipe the rims of the jars before baking for a cleaner look.
- For a seasonal twist, add a pinch of cinnamon in the fall.
- Tap the jars on the counter before baking to remove air bubbles.
- Ensure your egg whites are at room temperature for better blending.
Ways to Switch It Up
- Swap vanilla protein for chocolate for a cocoa-rich treat.
- Stir in a few sugar-free chocolate chips before baking.
- Add a teaspoon of almond extract for a different flavor profile.
- Swirl in some mashed raspberries for a fruity pink look.
Common Questions
Does it taste like cottage cheese?
Not at all! Once you blend it thoroughly, the cottage cheese becomes a smooth base. It tastes just like a creamy cheesecake filling.
Can I use whole eggs instead of whites?
You can use one whole egg instead of two whites. Note that this will change the fat content and color slightly. The texture will still be rich and satisfying.
What if I don’t have mason jars?
You can use any oven-safe ramekins for this recipe. Just make sure they fit in your baking dish for the water bath. The cooking time should remain roughly the same.
I hope these High Protein Cheesecake Jars make your healthy journey a little sweeter. They are proof that eating well can be truly delicious. Happy prepping!
— Lidia
High Protein Cheesecake Jars
Ingredients
- 2 cups low -fat cottage cheese
- 1 cup non -fat Greek yogurt
- 60 grams vanilla whey protein powder
- 2 large egg whites
- 4 tablespoons erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (160°C).
- In a high-speed blender, combine cottage cheese, Greek yogurt, protein powder, egg whites, sweetener, vanilla extract, and lemon zest.
- Process until completely smooth and aerated, approximately 60 seconds.
- Divide the mixture evenly among four 8-ounce wide-mouth mason jars.
- Place jars in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the jars to create a bain-marie.
- Bake for 25 to 30 minutes until the edges are set but the centers retain a slight jiggle.
- Remove jars from the water bath and allow to cool to room temperature for 30 minutes.
- Seal jars with lids and refrigerate for at least 4 hours to ensure the protein structure fully sets before serving.
