High-Protein Blueberry Cheesecake Jars

High-Protein Blueberry Cheesecake Jars

This recipe delivers a creamy, satisfying breakfast or dessert that is packed with protein and uses wholesome ingredients.

Ingredients

For the Crust:

• 1/4 cup Almond flour or crushed sugar-free oat crackers

• 1 tsp Coconut oil (melted) or a splash of almond milk

• Pinch of cinnamon

For the Cheesecake Filling:

• 1 cup Non-fat Greek yogurt (plain)

• 2 tbsp Low-fat cottage cheese (blended until smooth for extra creaminess)

• 1 scoop Vanilla protein powder (ensure it is a sugar-free brand)

• 1/2 tsp Vanilla extract

For the Blueberry Topping:

• 1/2 cup Fresh or frozen blueberries

• 1 tsp Lemon juice

• 1 tsp Chia seeds (optional, to help thicken the sauce)

• Splash of water

Instructions

1. Prepare the Base: In a small bowl, mix the almond flour (or crushed crackers) with the melted coconut oil and cinnamon. Press the mixture firmly into the bottom of a glass jar or small container.

2. Mix the Filling: In a separate bowl, whisk together the Greek yogurt, blended cottage cheese, vanilla protein powder, and vanilla extract until completely smooth.

3. Layer: Spoon the cheesecake mixture over the crust in the jar.

4. Make the Blueberry Compote: Place the blueberries, lemon juice, and water in a small saucepan over medium heat. Simmer for 3–5 minutes until the berries burst and the liquid thickens. Stir in chia seeds if using. Let it cool slightly.

5. Finish: Top the cheesecake layer with the blueberry compote. You can eat it immediately or refrigerate for 2 hours (or overnight) to let the flavors meld and the texture set.

Quick Tips

• Texture: If you prefer a thicker filling, let the Greek yogurt strain through a coffee filter for an hour before mixing to remove excess moisture.

• Variety: You can easily swap the blueberries for raspberries or strawberries for a different flavor profile.

• Crunch: Top with a few extra fresh blueberries or a sprinkle of hemp hearts just before serving.