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High Protein Cherry Cheesecake Jars

High Protein Cherry Cheesecake Jars

Discover the delight of High Protein Cherry Cheesecake Jars, a delectable and nutritious dessert perfect for satisfying your sweet cravings without derailing your health goals. This recipe is remarkably useful for anyone seeking a protein-boosted treat that’s both simple to assemble and incredibly satisfying.
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Prep Time 30 minutes
hours 2 minutes
Servings: 4 jars
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Layer
  • 16 ounces cream cheese, softened approximately 450g
  • 1 cup Greek yogurt, plain full-fat or 2%, approximately 240g
  • 1/2 cup erythritol or your preferred granulated sweetener adjust to taste, approximately 100g
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 scoops vanilla or unflavored whey protein powder ensure it's a smooth-dissolving type, approximately 60g
Cherry Topping
  • 2 cups fresh or frozen dark sweet cherries, pitted approximately 300g
  • 2 tablespoons water
  • 1 tablespoon erythritol or your preferred sweetener adjust to taste
  • 1 teaspoon cornstarch or arrowroot powder dissolved in 1 tablespoon cold water (for thickening)
Crust (Optional but Recommended)
  • 1 cup graham cracker crumbs or finely crushed digestive biscuits approximately 100g
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 tablespoon erythritol or your preferred sweetener

Equipment

  • Electric mixer
  • Small bowls
  • Small saucepan
  • Small jars or glasses (6-8 ounce capacity)

Method
 

  1. In a small bowl, combine the graham cracker crumbs (or crushed biscuits), melted butter (or coconut oil), and sweetener. Stir until the crumbs are evenly moistened. This mixture will be crumbly but should hold together when squeezed.
    1 cup graham cracker crumbs or finely crushed digestive biscuits, 2 tablespoons melted unsalted butter or coconut oil, 1 tablespoon erythritol or your preferred sweetener
  2. Divide the crust mixture evenly among four to six small jars or glasses (approximately 6-8 ounce capacity). Press the crumbs down firmly to create an even base for the cheesecake filling. If you prefer not to use a crust, you can skip this step and proceed directly to the cheesecake layer.
  3. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt, sweetener, vanilla extract, and salt. Beat again until well combined and no lumps of cream cheese remain.
    16 ounces cream cheese, softened, 1 cup Greek yogurt, plain, 1/2 cup erythritol or your preferred granulated sweetener, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  4. Gradually add the whey protein powder to the cream cheese mixture, beating on low speed until just combined and smooth. Be careful not to overmix once the protein powder is added, as this can sometimes affect the texture. Ensure the protein powder is fully integrated and there are no dry pockets.
    2 scoops vanilla or unflavored whey protein powder
  5. Carefully spoon or pipe the cheesecake filling evenly over the crust layer in each jar, filling them about two-thirds of the way full. Smooth the tops with the back of a spoon or a small spatula.
  6. In a small saucepan, combine the pitted cherries, water, and sweetener. Heat over medium heat, stirring occasionally, until the cherries begin to soften and release their juices, about 5-7 minutes.
    2 cups fresh or frozen dark sweet cherries, pitted, 2 tablespoons water, 1 tablespoon erythritol or your preferred sweetener
  7. Once the cherries are soft, stir in the dissolved cornstarch or arrowroot powder mixture. Continue to cook, stirring constantly, until the topping thickens to your desired consistency, usually 1-2 minutes. Remove from heat and let it cool slightly.
    1 teaspoon cornstarch or arrowroot powder
  8. Spoon the cooled cherry topping generously over the cheesecake filling in each jar. You can opt for a single layer or swirl it slightly into the cheesecake for a marbled effect.
  9. Cover the jars with lids or plastic wrap and refrigerate for at least 1-2 hours, or until the cheesecake filling is set and well chilled. This allows the flavors to meld and the texture to firm up.

Notes

These High Protein Cherry Cheesecake Jars are best enjoyed chilled and can be stored in the refrigerator for up to 3-4 days. They also freeze beautifully for up to 1-2 months. Reheating is not recommended.