If 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

Crafting 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. The cheesecakes have to be transitioned from bake temperature to cooling temperature very slowly to ensure they stay velvety without drying out.

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. 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.

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

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!

Happy baking!

Oh and if you wanna see the chocolate version… I CAVED! It’s right here: High Protein Chocolate Cheesecake Jars.

Print Recipe

High Protein Cherry Cheesecake Jars

The classic cheesecake jar, but with extra protein! Featuring a smooth vanilla-flavoured filling over a graham cracker crust, topped with cherries for a balanced and protein-rich dessert.

Prep Time20

Cook Time1 30

Cooling Time4

Total Time5 50

Course: Dessert

Keyword: cheesecake, protein

Servings: 5 jars

Calories: 350kcal

Ingredients

For the Crust:

57 grams butter (approximately ¼ cup) melted
150 grams graham cracker crumbs (approximately ¼ cup)
1 teaspoon sugar
½ teaspoon salt

For the Filling:

226 grams cream cheese (one 8 ounce brick) room temperature
50 grams sugar (¼ cup)
120 grams Greek yogurt (½ cup) room temperature
120 grams cottage cheese (½ cup) room temperature
30 grams protein powder (1 scoop) vanilla
1 egg room temperature
1 teaspoon vanilla extract

For the Topping:

1 can E.D. Smith Cherry Pie Filling

Instructions

Preheat the oven to 300°F (150°C).

Prepare Crust:

In a bowl, mix melted butter, graham cracker crumbs, sugar, and salt until well combined.
Spoon 2 scoops of the crust mixture into each jar and press down lightly to form the crust.
Pre-bake the jars in the preheated oven for 10 minutes while preparing the filling.

Prepare Filling:

In a blender, combine cream cheese, sugar, Greek yogurt, cottage cheese, protein powder, egg, and vanilla. Make sure your ingredients are room temperature, so they blend properly. Cold ingredients will be lumpy!
Blend until the mixture is smooth and well combined.
Divide the filling evenly among the 5 jars, filling them about 80% of the way up the sides.
lace the jars in a baking pan and add water to the pan for a water bath.
Bake the jars in the oven for 30 minutes.
Turn off the oven and leave the jars in the oven for an additional 1 hour.
Remove the jars from the oven and refrigerate for about 4 hours to allow the cheesecakes to set.

Top with Cherries:

Once set, spoon a few scoops of cherry pie filling on top of each cheesecake.

Notes

Approximate Macros per Jar:

Calories: 350 cal
Protein: 16 grams
Carbohydrates: 23 grams

Storage

Shelf Life: These protein cheesecake jars are best enjoyed within 3-4 days of preparation. The fresher, the better!
Storage: Store the cheesecake jars in the refrigerator to maintain their freshness and texture. The cold temperature helps the cheesecake set properly.
Room Temperature Enjoyment: While the cheesecakes should be stored in the fridge, for optimal flavour and texture, allow them to sit at room temperature for about 30 minutes before indulging. This brief period outside the fridge enhances the creaminess and brings out the full spectrum of flavours.

Substitutions

Graham Cracker Crumbs: Experiment with different crust options by using crushed digestive biscuits, oatmeal cookies, or gluten-free cookies for a gluten-free alternative.
Toppings: Feel free to explore other toppings such as fresh berries, peaches, or jams.

Omitting Protein Powder:

If you prefer not to use protein powder in your protein cheesecake jars, feel free to omit it from the recipe. Without the protein powder, each jar would have a slightly lower protein content (approximately 9 grams).

Jar Size Consideration:

For optimal results in making 5 protein cheesecake jars with consistent baking times, it’s crucial to use wide-mouth jars with a capacity of 250 mL each. This ensures that the portions are evenly distributed, and the baking time is standardized.

Smaller Jars: If using jars with a smaller capacity, such as 125 mL, it will yield more portions, and the bake time should be reduced accordingly.
Larger Jars: Conversely, using larger jars may result in fewer portions, and the bake time might need to be extended slightly. Monitor the baking process and adjust the time accordingly.