No Bake Protein Cheesecake Jar
A refreshing and creamy cheesecake dessert that’s easy to prepare without baking, perfect for summer gatherings.
Ingredients
Cheesecake Base
- 1 cup low-fat cream cheese Ensure it's at room temperature for easy mixing.
- 1 cup Greek yogurt
- 1/4 cup honey or maple syrup Adjust sweetness according to preference.
- 1/2 cup protein powder Flavor options include vanilla or unflavored.
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Crust
- 1 cup graham cracker crumbs Can be substituted with almond flour for a low-carb option.
- 1/4 cup melted coconut oil
Toppings
- 1 cup Fresh fruit Berries or sliced peaches work well.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Prepare jars or cups for assembling the cheesecake.
- In a mixing bowl, beat the low-fat cream cheese until smooth.
- Add Greek yogurt, honey or maple syrup, protein powder, vanilla extract, lemon juice, and salt. Mix until combined and creamy.
- In another bowl, mix graham cracker crumbs with melted coconut oil until evenly moistened.
Layering
- Layer the graham cracker mixture at the bottom of the jars, pressing it down gently.
- Add a layer of the cheesecake mixture on top, and continue layering until jars are filled.
- Finish with a layer of cheesecake mixture, reserving some crust for topping if desired.
Chilling
- Refrigerate jars for at least two hours to allow flavors to meld and the cheesecake to firm up.
- Before serving, top with fresh fruit for sweetness and color.
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Notes
Make sure to store leftovers tightly covered in the fridge for up to three days. Do not freeze, as it may alter the texture.