Go Back

High Protein Low Carb Blackberry Cheesecake Jars - Creamy, Fresh, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crust: 1/2 cup almond flour
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tablespoon granular zero-calorie sweetener (allulose, erythritol, or monk fruit blend)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For the cheesecake filling: 8 ounces reduced-fat cream cheese, softened
  • 1 cup plain 2% Greek yogurt (or skyr for extra protein)
  • 1 scoop (25–30 g) vanilla whey or casein protein powder
  • 2–3 tablespoons powdered sweetener (to taste)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons lemon juice (brightens flavor)
  • Pinch of salt
  • For the blackberry layer: 1 1/2 cups fresh blackberries (or frozen, thawed and drained)
  • 1–2 tablespoons powdered sweetener, to taste
  • 1 teaspoon lemon zest (optional but lovely)
  • 1 tablespoon chia seeds (optional, thickens without sugar)
  • To assemble: 4 small jars or ramekins (6–8 ounces each)
  • Extra blackberries and a few mint leaves for garnish (optional)

Method
 

  1. Make the crust: In a small bowl, mix almond flour, melted butter, sweetener, vanilla, and salt until it looks like damp sand. Divide evenly among 4 jars and press down lightly with the back of a spoon. Set aside.
  2. Prepare the blackberry layer: In another bowl, gently mash blackberries with sweetener and lemon zest. If you want a thicker, jammy texture, stir in chia seeds and let sit for 5–10 minutes to gel slightly.
  3. Blend the filling: In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, powdered sweetener, vanilla, lemon juice, and a pinch of salt. Beat until creamy with no lumps. Taste and adjust sweetness or lemon.
  4. Assemble: Spoon the cheesecake filling over the crust in each jar, leaving room for berries. Top with the blackberry mixture. Swirl lightly with a spoon if you want a marbled look, or keep layers neat.
  5. Chill: Cover and refrigerate for at least 1–2 hours, or up to 24 hours for the best set and flavor meld.
  6. Serve: Garnish with a fresh blackberry and mint if you like. Enjoy straight from the jar.