No-Bake Lemon Blueberry Protein Cheesecake Jars
TikTok's obsession with cottage cheese desserts meets Pinterest's latest no-bake trend in these protein-packed cheesecake jars. Vibrant lemon-blueberry layers hide 25g protein per serving, while the almond-date crust provides crunch without added sugar. Minimal prep and maximum flavor make this the ultimate guilt-free indulgence.
Ingredients
- 1.5 cups full-fat cottage cheese
- 1 cup plain Greek yogurt (2% or full-fat)
- 1/4 cup vanilla whey protein powder
- 3 tbsp raw honey
- 1 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
- 1 cup raw almonds
- 6 medjool dates (pitted)
- Pinch sea salt
Instructions
- Prepare crust: Pulse almonds in food processor until coarsely ground. Add dates and salt; blend until mixture forms sticky crumbs.
- Press 2 tbsp crust mixture into each jar (4 half-pint mason jars). Freeze while making filling.
- Blend filling: In food processor, combine cottage cheese, Greek yogurt, protein powder, honey, lemon zest, lemon juice, and vanilla. Process 2-3 minutes until ultra-smooth.
- Make blueberry swirl: Mash blueberries in small bowl with fork until juicy.
- Divide filling evenly over crusts. Tap jars gently to remove air bubbles.
- Top each jar with mashed blueberries. Use knife to gently swirl blueberry layer into filling.
- Chill in refrigerator for at least 2 hours (or freezer for 45 minutes for firmer texture).
- Before serving, garnish with extra blueberries and lemon zest if desired.
Chef's Note
For silkier texture, use high-speed blender instead of food processor for filling. Soak dates in warm water for 10 minutes if your food processor struggles to blend them.
Make-Ahead Tips
Store assembled jars in fridge up to 3 days or freeze up to 1 month. Thaw in refrigerator overnight before serving.
Substitutions
Vegan option: Use plant-based protein powder, coconut yogurt, and maple syrup. Almonds can be replaced with walnuts, dates with raisins.
Tags:
Desserts