If you love dessert and getting in your protein—these high-protein cheesecake jars are going to blow your mind. They taste just like the real deal, but they’re lighter, creamy, and full of good stuff. You get all the cheesecake vibes in a cute little jar, no baking required. It’s a win-win.
They’re great for meal prep, super easy to whip up, and honestly taste like a treat from a fancy café. Let’s get into it.
Why I Love This Recipe
I’ve been on a high-protein dessert kick lately, and this one? It’s on repeat.
- No baking needed (hello, quick and easy!)
- 25g+ protein per jar
- Tastes like real cheesecake but lighter
- Perfect to make ahead for the week
- You can switch up the toppings anytime—berries, chocolate, or caramel
I first made these when I was trying to stay on track but still wanted dessert at night. They hit the spot every time.
What You’ll Need
- 1 cup low-fat graham cracker crumbs
- 2 tbsp melted coconut oil
- 1½ cups non-fat Greek yogurt
- 8 oz reduced-fat cream cheese, softened
- 2 scoops vanilla whey protein powder (60g)
- 2 tbsp honey
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup sliced fresh strawberries
- 1 tbsp water
- 1 tsp cornstarch (optional, for thicker topping)
Pro Tips
- Make sure your cream cheese is softened—it blends smoother
- Use plain or vanilla Greek yogurt depending on how sweet you like it
- Press the crust down firmly so it holds shape in the jar
- Let them chill at least 1 hour so they firm up
- Use jars with lids if meal prepping
Tools You’ll Need
- 3 small glass jars (6-8 oz)
- Mixing bowls
- Spoon or spatula
- Hand mixer or whisk
- Small pot
- Measuring cups & spoons
Substitutions & Variations
- Swap strawberries for blueberries, raspberries, or cherry topping
- Use almond flour instead of graham crumbs for low-carb
- Use maple syrup instead of honey
- Swap protein powder for collagen powder (less flavor)
Make-Ahead Tips
Make the jars up to 4 days in advance and keep sealed in the fridge. Add fresh fruit topping the day you eat it for best texture.
How Many Servings + Time
Makes: 3 jars
Total Time: 20 minutes + chill time (1 hour minimum)
Nutrition (per jar – estimate)
Calories: 285
Protein: 26g
Carbs: 22g
Fat: 10g
Fiber: 2g
Sugar: 10g
Why This Recipe Works (Quick Science)
Greek yogurt and cream cheese team up for creaminess, while the protein powder adds thickness and structure—almost like baked cheesecake without the oven. Coconut oil helps the crust firm up when chilled.
Common Mistakes
- Not softening cream cheese – it’ll turn out lumpy
- Using gritty protein powder – use one that blends well
- Skipping chill time – the texture needs to set
- Adding hot fruit topping – let it cool or it’ll melt the filling
What to Serve With
- A hot coffee or espresso
- Fresh berries on the side
- A few dark chocolate chips sprinkled on top
- Drizzle of peanut butter for extra protein and flavor
FAQ
Can I use full-fat cream cheese?
Yep! It’ll be richer and creamier.
Can I skip the protein powder?
You can, but it won’t be high-protein anymore and texture may be looser.
Can I freeze these jars?
Not recommended—the yogurt texture changes. Better to store in fridge.
Recipe + Instructions
Step 1: Make the crust
In a small bowl, mix 1 cup low-fat graham cracker crumbs and 2 tbsp melted coconut oil. Stir until it looks like wet sand.
Step 2: Add crust to jars
Spoon the crust into the bottom of 3 jars (about 2 tbsp per jar). Press it down firmly with the back of a spoon.
Step 3: Make cheesecake filling
In a mixing bowl, beat together 1½ cups non-fat Greek yogurt, 8 oz reduced-fat cream cheese (softened), 2 scoops vanilla whey protein powder, 2 tbsp honey, 1 tsp vanilla extract, and a pinch of salt until smooth and fluffy.
Step 4: Add filling to jars
Spoon the cheesecake filling evenly into the jars on top of the crust. Smooth the tops with a spoon.
Step 5: Make strawberry topping
In a small pot, add 1 cup sliced strawberries, 1 tbsp water, and 1 tsp cornstarch. Cook over medium heat for 3–5 minutes until thickened. Let it cool fully.
Step 6: Top and chill
Spoon cooled strawberry topping on top of each jar. Cover and chill for at least 1 hour before eating.
Leftovers & Storage
Store jars covered in the fridge for up to 4 days. Do not freeze. Keep toppings separate if you want the texture extra fresh.
Final Thoughts
These high-protein cheesecake jars are creamy, dreamy, and secretly healthy. Perfect when you want dessert but still want to hit your goals. Try it once, and you’ll probably be making these weekly.
If you make this recipe, let me know how it turned out in the comments or ask any questions—I’d love to hear from you!
