Alright, the long awaited CHOCOLATE cheesecake jar recipe is here!! If you have not yet tried the High Protein Cherry Cheesecake Jars, I’ll go over some of the key info for preparing these babies – if you have already, you can probably just jump right ahead to the recipe 🙂
Protein Sources
I love these cheesecake jars because they are still REAL dessert – just with extra protein. 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 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, vanilla, cocoa powder, and ganache 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
For the triple chocolate cheesecake, I like to top with some homemade ganache. It’s super rich in flavour and provides that decadence I am going for when I reach for a chocolate cheesecake. I also like to add a sprinkle of chocolate covered quinoa puffs – these bring a delightful little crunch (and a touch of protein!). You can also use a pre-made chocolate sauce, if that’s easier for you.
Oh, and if you’re a peanut butter lover like me, you may be interested in the SNICKERS version… For this, all you have to do is replace the cocoa powder and ganache in the choc cheesecake recipe with about 1/4 cup of smooth peanut butter. Then top with caramel sauce and crushed peanuts!
More on that in this video showing how to get all 3 flavours from one batch:
Happy baking!
High Protein Chocolate Cheesecake Jars
Ingredients
For the Crust:
- 57 grams butter (approximately ¼ cup) melted
- 150 grams Oreo 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 or chocolate flavour
- 1 egg room temperature
- 1 teaspoon vanilla extract
- t tbsp cocoa powder
- 1 tbsp chocolate ganache
For the Topping:
- ½ cup chocolate ganache
- 3 tbsp chocolate covered quinoa puffs (optional)
Instructions
- Preheat the oven to 300°F (150°C).
Prepare Crust:
- In a bowl, mix melted butter, Oreo cookie 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, vanilla, cocoa powder, and ganache. 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.
Bake:
- Place 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:
- Once set, spoon a few scoops chocolate ganache on top of each cheesecake. Sprinkle with quinoa puffs, if using.
Notes
- Calories: 350 cal
- Protein: 16 grams
- Carbohydrates: 23 grams
- 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.
- Oreo Cookie Crumbs: Experiment with different crust options by using crushed digestive biscuits, oatmeal cookies, or gluten-free Oreos for a gluten-free alternative.
- Toppings: Feel free to explore other toppings such as fresh berries, peaches, or jams.
- 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.
