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High Protein Low Carb Cherry Cheesecake Jars - Creamy, Fresh, and Satisfying

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

Ingredients
  

  • For the crust layer: 3/4 cup almond flour
  • 2 tablespoons unsweetened shredded coconut (optional, for texture)
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1–2 tablespoons granulated zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For the cheesecake layer: 8 ounces light cream cheese, softened
  • 1 cup plain nonfat or 2% Greek yogurt
  • 1/3 cup powdered zero-calorie sweetener (adjust to taste)
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional, enhances cherry flavor)
  • Pinch of salt
  • For the cherry topping: 1 1/2 cups pitted cherries, fresh or frozen
  • 2–3 tablespoons water
  • 1–2 tablespoons allulose or preferred sweetener, to taste
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon unflavored gelatin or 1 teaspoon chia seeds (optional, for light thickening)
  • Pinch of salt
  • To assemble: 6 small jars or ramekins (about 4–6 ounces each)

Method
 

  1. Make the cherry topping: Add cherries, water, sweetener, lemon zest, and a pinch of salt to a small saucepan over medium heat. Stir and simmer 5–7 minutes, gently mashing some cherries. If using gelatin, sprinkle it over and stir until dissolved; if using chia, stir it in off heat. Remove from heat, stir in vanilla, and let cool to room temperature.
  2. Prepare the crust: In a bowl, mix almond flour, coconut (if using), melted oil or butter, sweetener, vanilla, and salt until it resembles damp sand. It should clump when pressed.
  3. Press the crust: Divide the crust mixture evenly among jars. Press down lightly with a spoon to form a thin base. Don’t compact it too hard; you want a tender bite.
  4. Whip the cheesecake filling: Using a hand mixer or whisk, beat cream cheese until smooth. Add Greek yogurt, powdered sweetener, lemon juice, vanilla, almond extract (if using), and salt. Beat until silky and lump-free. Taste and adjust sweetness or lemon if needed.
  5. Fill the jars: Spoon or pipe the cheesecake mixture over the crusts, dividing evenly. Smooth the tops with the back of a spoon.
  6. Add the cherry layer: Spoon the cooled cherry topping over the cheesecake. You can go for a neat layer or a rippled swirl.
  7. Chill to set: Cover and refrigerate at least 2 hours, preferably 4+. The flavors meld and the texture firms up.
  8. Serve: Enjoy straight from the jar. For a little crunch, add a sprinkle of chopped almonds or a few cacao nibs right before serving.