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High Protein Low Carb Banana Cream Cheesecake Jars - Creamy, Light, and Meal-Prep Friendly

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust layer (optional but recommended): 1/2 cup almond flour
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 tablespoon granular erythritol, allulose, or preferred sweetener
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • For the cheesecake filling: 8 ounces light cream cheese (neufchâtel), softened
  • 1 cup plain, nonfat or low-fat Greek yogurt
  • 1 scoop (25–30 g) vanilla whey or casein protein powder
  • 3–4 tablespoons powdered erythritol or allulose (adjust to taste)
  • 1/2 of a ripe banana, well mashed (about 1/4 cup)
  • 1–1.5 teaspoons banana extract (to taste)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons unsweetened almond milk, as needed for texture
  • Pinch of sea salt
  • For the topping: 1/2 cup light whipped topping or homemade whipped cream (optional)
  • Remaining 1/2 banana, thinly sliced (for serving; optional)
  • 2 tablespoons crushed toasted almonds or unsweetened coconut flakes (optional)
  • Ground cinnamon, to finish
  • Gear: 4–6 small jars (6–8 oz each), mixing bowls, hand mixer or whisk, spatula.

Method
 

  1. Prep the jars: Clean and dry 4–6 jars. Set aside.
  2. Make the crust: In a small bowl, mix almond flour, melted butter, sweetener, cinnamon, and salt until sandy. Spoon 1–2 tablespoons into each jar and press lightly with the back of a spoon. Set aside. For a firmer base, chill 10 minutes.
  3. Soften the cream cheese: In a medium bowl, beat the cream cheese with a hand mixer until smooth and fluffy, 1–2 minutes. This prevents lumps later.
  4. Add the yogurt and sweetener: Beat in Greek yogurt and powdered sweetener until silky. Scrape the bowl.
  5. Flavor and protein: Add mashed banana, banana extract, vanilla, and a pinch of salt. Mix until smooth. Sprinkle in the protein powder and blend on low until incorporated. If the mixture seems too thick, add almond milk 1 tablespoon at a time.
  6. Taste and adjust: Check sweetness and banana flavor. Add a touch more extract or sweetener if you want a stronger dessert vibe.
  7. Assemble: Spoon the cheesecake filling over the crusts, dividing evenly. Tap jars gently on the counter to level.
  8. Chill: Cover and refrigerate at least 2 hours, or up to overnight, for the best set and flavor.
  9. Finish and serve: Top with a small dollop of whipped topping, a few banana slices, almonds or coconut, and a light dusting of cinnamon. Serve cold.