High Protein Blueberry Cheesecake Jars

Cheesecake, but make it high protein, portion-controlled, and totally adorable in little jars. These High Protein Cheesecake Jars have a creamy, vanilla bean filling made with cottage cheese and Greek yogurt, a buttery graham cracker dust base, and a juicy homemade blueberry topping. 

They taste indulgent but are secretly macro-friendly — perfect for dessert, snacks, or even breakfast if you’re feeling wild.

If you love protein desserts you may also enjoy my Fudgy Protein Brownies or my Blueberry Cheesecake Protein Ice Cream.

SIMPLE INGREDIENTS YOU NEED FOR THE HIGH PROTEIN CHEESECAKE JARS

You will need the following full ingredient list below to make this delicious dessert (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of this post):

Cheesecake Filling:

• Cottage cheese – The secret to a thick, creamy base without heavy cream cheese.

• Plain Greek yogurt – Adds tang and extra protein.

• Pure maple syrup – For natural sweetness.

• Vanilla bean paste – Gives that rich, gourmet vanilla flavor (can sub vanilla extract).

Graham Cracker Dust:

• Graham crackers – Crushed into fine crumbs for the base.

Blueberry Topping:

• Blueberries – Fresh or frozen both work.

• Maple syrup – Sweetens the topping naturally.

• Lemon juice – Adds brightness.

• Water – Helps the berries cook down.

• Cornstarch – Thickens the sauce to that perfect glossy finish.

HOW TO MAKE THE HIGH-PROTEIN CHEESECAKE JARS

1. Make the graham cracker dust
   Place graham crackers in a food processor and pulse until fine crumbs form. Set aside.
2. Make the blueberry topping
   In a small saucepan, combine blueberries, maple syrup, lemon juice, and water. Bring to a simmer over medium heat. In a small bowl, mix cornstarch with a splash of water to make a slurry, then stir it into the berries. Cook for 2–3 minutes until thickened, then remove from heat and let cool.
3. Make the cheesecake filling
   In a blender or food processor, combine cottage cheese, Greek yogurt, maple syrup, and vanilla bean paste. Blend until completely smooth and creamy.
4. Assemble the jars
   Divide the graham cracker crumbs evenly among 6 jars. Spoon the cheesecake filling on top of each base. Finish with the cooled blueberry topping.
5. Chill and serve
   Refrigerate for at least 1–2 hours before serving to let the flavors develop.

TIPS AND TRICKS FOR BEST RESULTS

• Blend the filling well – You want it completely smooth, no cottage cheese lumps.

• Cool the blueberry topping before adding to prevent melting the cheesecake layer.

• Make it your own – Swap blueberries for strawberries, raspberries, or a chocolate drizzle.

• Use small mason jars for easy storage and perfect portions.

• Meal prep tip: Store the topping separately and add right before serving to keep layers neat.

STORAGE

Store cheesecake jars in an airtight container in the fridge for up to 4 days.

For longer storage, you can freeze them without the blueberry topping for up to a month. Then thaw in the fridge overnight before adding the fruit.

Some Of My Other Favorite Recipes To Curb Your Sweet Tooth!

• Chocolate Covered Apple Slices
• High Protein Chocolate Mousse With Cottage Cheese
• Chocolate Peanut Butter Pie
• Chocolate Sea Salt Protein Balls
• The Best Chocolate Pecan Caramel Turtles
• Healthy Dark Chocolate Protein Peanut Butter Cups
• Vegan Gluten Free Chocolate Chip Cookies
• Chocolate Protein Ice Cream
• Smarties Protein Ice Cream In The Ninja Creami

Continue to Content

Yield: 4 jars

High Protein Blueberry Cheesecake Jars

Print

These High Protein Cheesecake Jars are a creamy no-bake treat made with cottage cheese, Greek yogurt, and a graham cracker base. Finished with a fresh blueberry topping, they’re perfect for meal prep, dessert, or a sweet high-protein snack.

Prep Time 15 minutes

Chill Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

CHEESECAKES

• 6 graham crackers
• 1 cup cottage cheese
• 1 cup plain greek yogurt
• 1 scoop vanilla protein powder
• 3 tbsp sugar-free maple syrup
• 2 tsp vanilla bean paste

TOPPINGS

• 2 cups fresh or frozen blueberries
• 1 tbsp fresh lemon juice
• 1 pinch salt
• 2 tbsp monk fruit sweetener
• 1 tbsp water
• 1 tbsp cornstarch

Instructions

1. Make the graham cracker dust - Place graham crackers in a food processor and pulse until fine crumbs form. Set aside.
2. Make the blueberry topping - In a small saucepan, combine blueberries, lemon juice, salt, sweetener and water. Bring to a simmer over medium heat. In a small bowl, mix cornstarch with a splash of water to make a slurry, then stir it into the berries. Cook for 2–3 minutes until thickened, then remove from heat and let cool.
3. Make the cheesecake filling - In a blender or food processor, combine cottage cheese, Greek yogurt, protein powder, maple syrup, and vanilla bean paste. Blend until completely smooth and creamy.
4. Assemble the jars - Divide the graham cracker crumbs evenly among 4 jars. Spoon the cheesecake filling on top of each base. Finish with the cooled blueberry topping.
5. Chill and serve - Refrigerate for at least 1–2 hours before serving to let the flavors develop and the cheesecake set.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 392mgCarbohydrates: 35gFiber: 3gSugar: 16gProtein: 20g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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