A classic cheesecake jar with a protein boost! Creamy vanilla filling rests on a graham cracker crust, finished with sweet cherries for a balanced, protein-packed treat.
Jump to Recipe Print RecipeIf you’re like me, the words “high protein” in the title of a dessert recipe is a red flag. Far too often we are expecting a sweet treat that’s kind to the gains, only to be met with disappointment in the taste and texture department. Dry, powdery and just not hitting the mark. Not this time, friends! I promise you.
These protein cheesecake jars are a game-changer. Creamy, dreamy and downright delicious. Like, you can’t even tell they were made with a macro target in mind. Say goodbye to the protein dessert letdowns; this one’s a keeper!
PROTEIN SOURCES
The reason it tastes like real dessert, is that the protein comes from foods that are pretty delicious even on their own. The lead role goes to cream cheese of course, contributing to the smooth and creamy texture while adding a fair amount of protein (approximately 3.5 grams per jar).
The Greek yogurt steps in next, with just over 2 grams per jar, and then we have the cottage cheese adding a touch of texture and contributing around 3 grams of protein per jar. Then, our egg! Just over 1 gram per jar for that guy. Lastly, the final punch is a scoop of vanilla-flavoured protein powder.
I worked hard to figure out how much I could add before it changed the texture, and 1 scoop seemed to be the sweet spot. The protein powder adds about 6 grams of protein to each jar bringing the total for each jar to around 16 grams.
EASY PREPARATION
These protein cheesecake jars is a straightforward task, demanding only a scale and a blender for seamless preparation. The process is uncomplicated mix the crust ingredients press them into the jars and pre-bake.
For the filling, toss all components including the cream cheese, sugar, Greek yogurt, cottage cheese, protein powder, egg and vanilla into the blender, achieving a smooth and velvety consistency effortlessly.
The use of a scale and a blender means you don’t need to fiddle with measuring cups or mixers! It’s a super simplified cooking process ensuring a swift and efficient route to a delicious dessert.
THE KEY: SLOW TEMPERATURE CHANGES
The real trick to perfecting these protein cheesecake jars lies in the meticulous baking and cooling process.
We’re talking low and slow in the oven, followed by a long and drawn out cooling time to achieve that perfect creamy texture without any unsightly cracks.
Cheesecakes should be cooled gradually from baking temperature to room temperature to maintain their velvety texture and prevent drying out.
CHOOSING THE RIGHT JAR SIZE
The jar size here is kind of a big deal. I use Bernardin’s 250mL wide-mouth jars, because they are easy to fill up, they’re a breeze to eat from and they’re just the right size for a hearty single portion. This recipe was very carefully developed with this jar size in mind.
WHY 250ML JARS WORK BEST
This size ensures we end up with precisely five jars baked perfectly in the suggested time, with consistent macros across the board. It’s not just about the convenience; it’s about getting everything just right, from portions to bake times to the nutritional nitty-gritty.
JAR COMPARISONS
You want the one on the far left – 250mL, and short & stout. For reference the middle jar is also 250mL, but much taller. This makes it harder to eat, and changes the bake time significantly as the cheesecake layer is thicker. I would worry it might not even set at all. The far right is a 500mL jar – whatever you do, don’t use these ones! Lol
ADJUSTING FOR DIFFERENT JAR SIZES
If you can’t get your hands on the exact same jars, don’t stress! But just remember: the macros are calculated for a set of five 250mL Bernardin wide-mouth jars. So, if you opt for smaller jars like 125mL, you’ll end up with more portions, and different nutritional numbers. Plus, you will want to adjust that bake time a bit probably shave off a few minutes. On the flip side, larger jars mean fewer portions, but heartier ones, and they might need a tad more oven time.
TOPPING
I’m typically not one to gravitate towards canned stuff but there’s just something downright special about the E.D. Smith cherries. I do not know what it is, but I love them so much and they’re my top pick for topping cheesecakes! Of course, if cherries aren’t your jam, feel free to get creative. Top these beauties with your favourite fruits whether it’s fresh strawberries or blueberries a cooked peach topping or a fresh raspberry jam, it’s kinda hard to mess this one up!
Protein-Packed Cherry Bliss Cheesecake Jars
Course: DessertCuisine: AmericanDifficulty: Easy5
servings20
minutes1
hour350
kcalA classic cheesecake jar with a protein boost! Creamy vanilla filling rests on a graham cracker crust, finished with sweet cherries for a balanced, protein-packed treat.
Ingredients
For the Crust:
57 grams butter (approximately ¼ cup) melted
1 teaspoon sugar
½ teaspoon salt
150 grams graham cracker crumbs (approximately ¼ cup)
For the Filling:
226 grams cream cheese (one 8 ounce brick)
120 grams Greek yogurt (½ cup)
30 grams protein powder (1 scoop) vanilla
120 grams cottage cheese (½ cup)
50 grams sugar (¼ cup)
1 egg room temperature
1 teaspoon vanilla extract
Directions
- Preheat the oven to 300°F (150°C).
- Prepare Crust:
- In a bowl, combine melted butter, graham cracker crumbs, sugar and salt until fully mixed.
- Spoon about 2 scoops of the crust mixture into each jar pressing down lightly to form an even base.
- Place the jars in a preheated oven and bake for 10 minutes while you prepare the filling.
- Prepare Filling:
- Add cream cheese, sugar, Greek yogurt, cottage cheese, protein powder, egg and vanilla to a blender. Ensure all ingredients are at room temperature to prevent lumps.
- Blend until smooth and creamy.
- Divide the filling evenly among the 5 jars, filling each about 80% full.
- Arrange the jars in a baking pan, then pour water into the pan to create a water bath.
- Bake for 30 minutes, then turn off the oven and let the jars sit inside for 1 hour without opening the door.
- Top with Cherries:
- Remove jars from the oven then refrigerate for at least 4 hours until fully set.
- Once chilled, top each cheesecake with a few spoonfuls of cherry pie filling before serving.
Notes
- Storage:
Shelf Life: For the best flavor and texture, enjoy these protein cheesecake jars within 3–4 days of making them. - Storage: Keep jars refrigerated at all times. Chilling not only preserves freshness but also ensures the cheesecakes stay firm and perfectly set.
- Omitting Protein Powder
If you choose to skip the protein powder in your cheesecake jars, simply leave it out of the recipe. The result will still be delicious, but each jar will contain about 9 grams of protein instead of the higher protein boost.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories350
- % Daily Value *
- Total Fat
21g
33%
- Saturated Fat 12g 60%
- Cholesterol 85mg 29%
- Sodium 370mg 16%
- Total Carbohydrate
23g
8%
- Dietary Fiber 1g 4%
- Sugars 15g
- Protein 16g 32%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.