Keto High-Protein Cheesecake Jar (No-Bake)
Macros (approx, per jar)
- Protein: 22–30g (depends on protein powder)
- Net Carbs: 3–5g
- Fat: 18–22g
Ingredients (1 large jar or 2 small jars)
Cheesecake Base
- 4 oz (115 g) full-fat cream cheese, softened
- ½ cup full-fat Greek yogurt or keto yogurt
- 1 scoop vanilla or unflavored whey or casein protein
- 2–3 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of salt
- 1–2 tbsp heavy cream or almond milk (for texture)
Optional Keto “Crust” Layer
- 2 tbsp almond flour
- 1 tbsp melted butter
- ½ tsp cinnamon (optional)
- 1 tsp sweetener
Toppings (choose one)
- Sugar-free berry compote
- Fresh raspberries or strawberries (small amount)
- Sugar-free chocolate chips
- Lemon zest or cocoa powder
Instructions
- Make the Crust (Optional)
- Mix almond flour, butter, sweetener, and cinnamon.
- Press into the bottom of a jar.
- Blend the Cheesecake
- In a bowl or blender, beat cream cheese until smooth.
- Add yogurt, protein powder, sweetener, vanilla, salt, and liquid.
- Blend until thick, creamy, and lump-free.
- Assemble
- Spoon cheesecake mixture over crust.
- Smooth the top and add toppings.
- Chill
- Refrigerate at least 1 hour (best after 3–4 hours).
Flavor Variations
- Chocolate: Add 1 tbsp cocoa powder + chocolate protein
- Lemon: Add 1 tbsp lemon juice + zest
- Peanut Butter: Swirl in 1 tbsp natural peanut butter
- Pumpkin Spice: Add 2 tbsp pumpkin purée + pumpkin spice
Storage
- Keeps 4–5 days refrigerated
- Great for meal prep or post-workout dessert
If you want, I can tailor it to exact macros, make it dairy-free, or give you an air-whipped mousse version 💪🍰
