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High Protein Low Carb Cheesecake Mousse Jars - Creamy, Quick, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crust layer (optional but recommended): 3/4 cup fine almond flour
  • 1.5 tablespoons melted unsalted butter (or coconut oil)
  • 1 tablespoon powdered allulose or erythritol
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • For the cheesecake mousse: 8 ounces full-fat cream cheese, softened to room temperature
  • 1 cup plain Greek yogurt (2% or nonfat; choose your preference)
  • 1/2 cup powdered allulose or erythritol (adjust to taste)
  • 1.5 teaspoons pure vanilla extract
  • 1 tablespoon lemon juice (fresh)
  • Zest of 1/2 lemon (optional, but brightens flavor)
  • 1/2 cup cold heavy whipping cream
  • Pinch of salt
  • To serve (optional toppers): Fresh berries (raspberries, strawberries, or blueberries)
  • Shaved dark chocolate (85% cacao or higher)
  • Chopped roasted nuts (pecans, almonds)
  • Unsweetened coconut flakes

Method
 

  1. Prep your jars. Use 6 to 8 small glass jars or ramekins (4 to 6 ounces each). Make sure they’re clean and dry for crisp layers.
  2. Make the crust layer. In a bowl, mix almond flour, sweetener, cinnamon, salt, and melted butter until it looks like damp sand. Taste and adjust sweetness if needed.
  3. Toast for extra flavor (optional but great). Spread the crust mixture on a skillet over medium heat for 3 to 5 minutes, stirring, until golden and nutty. Let cool fully. This step makes it taste like graham cracker crumbs without the carbs.
  4. Portion the crust. Spoon 1 to 2 tablespoons into each jar and tamp down lightly with the back of a spoon. Don’t pack too firmly or it will be hard to scoop later.
  5. Beat the cream cheese. In a mixing bowl, beat softened cream cheese with a pinch of salt until very smooth and fluffy, about 1 to 2 minutes. Scrape the bowl so there are no lumps.
  6. Add yogurt, sweetener, and flavor. Beat in Greek yogurt, powdered sweetener, vanilla, lemon juice, and lemon zest. Mix until silky. Taste and adjust sweetness or lemon.
  7. Whip the cream separately. In another bowl, whip the heavy cream to medium peaks. You want it thick but still soft and billowy.
  8. Fold in the whipped cream. Gently fold the whipped cream into the cheesecake base in 2 to 3 additions. Use a spatula with light strokes to keep the mousse airy.
  9. Layer the jars. Spoon or pipe the mousse over the crust. Tap jars gently to settle the mixture. Smooth the tops with a spoon.
  10. Chill. Cover and refrigerate for at least 1 hour (2 to 4 hours is ideal) so the texture sets and flavors meld.
  11. Top and serve. Add berries, shaved chocolate, or nuts right before serving. Keep toppings light to maintain low carbs.