Healthy No-Bake Cheesecake Jars with Cottage Cheese (Print version)
Creamy cottage cheese cheesecake jars layered with graham crumbs and berries for a no-bake, protein-rich dessert.
# Ingredients:
For the crumb layer
01 -
1 cup (100 g) graham cracker crumbs
02 -
1 tablespoon unsalted butter, melted
03 -
1/2 teaspoon ground cinnamon
04 -
Pinch fine salt
For the cheesecake filling
05 -
2 cups (450 g) 2% cottage cheese
06 -
1/4 cup (60 ml) pure maple syrup
07 -
1 tablespoon fresh lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
1 teaspoon vanilla extract
10 -
1 1/2 cups (360 g) plain Greek yogurt
For topping
11 -
1 1/2 cups (225 g) fresh mixed berries
12 -
2 tablespoons extra graham cracker crumbs, optional
13 -
Fresh mint leaves, optional
# Instructions:
01 -
Stir the graham cracker crumbs, melted butter, cinnamon, and salt in a small bowl until evenly moistened.
02 -
Add cottage cheese to a food processor or high-speed blender. Blend for 1-2 minutes, scraping the sides once, until completely smooth.
03 -
Add maple syrup, lemon juice, lemon zest, and vanilla. Blend again for 20-30 seconds until glossy and combined.
04 -
Transfer the blended mixture to a bowl. Fold in the Greek yogurt with a spatula until smooth and thick.
05 -
Divide half the crumb mixture among 4 jars. Add a layer of filling, a layer of berries, and the remaining filling. Top with more berries and optional crumbs.
06 -
Cover and refrigerate for at least 30 minutes, or up to 3 days. Serve cold.
# Good to know:
01 -
Best texture after 30 minutes to 2 hours of chilling.
02 -
Use thick Greek yogurt so the filling sets properly.
03 -
Add extra crumbs right before serving if you want crunch.