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High Protein Low Carb Chocolate Chip Cheesecake Jars - Creamy, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Reduced-fat cream cheese (8 oz block, softened)
  • Plain 2% or nonfat Greek yogurt (1 cup)
  • Vanilla extract (1 teaspoon)
  • Lemon juice (1 teaspoon, optional for tang)
  • Granulated zero-calorie sweetener (e.g., allulose, erythritol, or monk fruit blend; 1/3–1/2 cup, to taste)
  • Unflavored whey or casein protein powder (1/2 cup; vanilla also works—adjust sweetener if using vanilla)
  • Mini sugar-free chocolate chips (1/3–1/2 cup)
  • Almond flour (3/4 cup, for the crust)
  • Unsalted butter (2 tablespoons, melted) or coconut oil
  • Pinch of salt
  • Heavy cream or unsweetened almond milk (1–3 tablespoons, as needed for texture)
  • Optional add-ins: cinnamon, espresso powder, or a few cacao nibs
  • Jars: 6 small (4–6 oz) mason jars or lidded containers

Method
 

  1. Soften the cream cheese. Leave it at room temp for 30–45 minutes so it blends smoothly. Cold cream cheese can get lumpy.
  2. Make the quick crust. In a bowl, mix almond flour, melted butter, a pinch of salt, and 1–2 tablespoons of your sweetener. Stir until it resembles damp sand.
  3. Portion the crust. Spoon 1–2 tablespoons of crust into each jar and press lightly with the back of a spoon. Don’t pack it too tight; you want a tender bite.
  4. Whip the filling base. In a mixing bowl, beat softened cream cheese with the remaining sweetener until smooth and fluffy, about 1–2 minutes.
  5. Add yogurt and flavor. Mix in Greek yogurt, vanilla, and lemon juice. Beat until silky.
  6. Blend in protein powder. Sprinkle in the protein powder and mix on low. If the mixture seems too thick or chalky, add 1–3 tablespoons of heavy cream or almond milk until it’s creamy and spoonable.
  7. Fold in chocolate chips. Stir in mini sugar-free chocolate chips. Save a few for topping if you like.
  8. Assemble the jars. Divide the filling evenly among the jars over the crust. Tap jars gently to settle the layers. Top with extra chips or a pinch of almond flour if desired.
  9. Chill to set. Cover and refrigerate for at least 1 hour, ideally 2–4 hours, for the best cheesecake texture.
  10. Serve. Enjoy straight from the jar. For extra flair, add a dollop of whipped cream or a sprinkle of cinnamon before serving.