Toast the pecans: Warm a skillet over medium heat. Add butter, then chopped pecans and cinnamon. Toast 3–5 minutes, stirring, until fragrant. Sprinkle with a pinch of salt. Set aside to cool.

Soften the cream cheese: Leave it at room temperature for 30 minutes, or microwave in short 10-second bursts until just pliable (not melted). This prevents lumps.

Blend the filling base: In a mixing bowl, beat cream cheese with an electric mixer until smooth. Add Greek yogurt, sweetener, vanilla, lemon juice, and salt. Beat again until creamy.

Add protein powder: Mix in the protein powder on low until incorporated. If the mixture seems too thick, add almond milk 1 tablespoon at a time until it’s spoonable but thick and silky.

Taste and adjust: Check sweetness and tang. Add a little more sweetener or lemon juice based on your preference.

Layer the jars: Spoon 2–3 tablespoons of cheesecake filling into each jar. Add a drizzle of sugar-free caramel. Sprinkle a layer of toasted pecans. Repeat layers until jars are nearly full.

Finish with flair: Top with a final ribbon of caramel and a few pecan pieces. Add sea salt flakes if you like a salted caramel vibe.

Chill: Refrigerate at least 1–2 hours to set. The texture gets even better overnight.

Serve: Enjoy chilled straight from the jar. Add a fresh drizzle of caramel right before serving for shine and that just-made look.