Go Back

High Protein Low Carb Cookie Dough Cheesecake Jars - A Creamy, No-Bake Treat

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Base (Cheesecake Layer):
  • Plain 2% or nonfat Greek yogurt
  • Reduced-fat cream cheese (block, softened)
  • Vanilla whey or casein protein powder (or a blend)
  • Powdered or granulated zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
  • Vanilla extract
  • Pinch of fine sea salt
  • Lemon juice (optional, for tang)
  • Cookie Dough Bites:
  • Almond flour (super-fine)
  • Natural almond butter or peanut butter
  • Coconut oil or unsalted butter
  • Zero-calorie sweetener (same as above)
  • Vanilla extract
  • Unsweetened almond milk (as needed)
  • Sugar-free mini chocolate chips
  • Pinch of salt
  • For Assembly:
  • Mini jars (6–8 ounce capacity) with lids
  • Extra chocolate chips or cocoa nibs (optional)

Method
 

  1. Soften the cream cheese. Leave it at room temperature for 30 minutes so it blends smooth. Cold cream cheese can turn lumpy.
  2. Make the cookie dough. In a bowl, combine 1 cup almond flour, 2 tablespoons sweetener, a pinch of salt, 1 teaspoon vanilla, and 2 tablespoons melted coconut oil (or soft butter). Stir in 2 tablespoons nut butter until a soft dough forms. Add 1–2 teaspoons almond milk if it’s crumbly.
  3. Fold in chips. Mix in 2–3 tablespoons sugar-free mini chocolate chips. Adjust sweetness to taste. Roll teaspoon-sized balls or pinch off small chunks. Chill them in the fridge while you make the cheesecake layer.
  4. Blend the cheesecake base. In a mixing bowl, beat 6 ounces softened cream cheese with 1/4 cup sweetener and a pinch of salt until smooth. Add 1 cup Greek yogurt, 1 scoop (about 25–30 g) vanilla protein powder, 1 teaspoon vanilla extract, and 1–2 teaspoons lemon juice (optional). Beat until creamy.
  5. Adjust consistency. If too thick, whisk in a splash of almond milk. If too thin, add 1–2 tablespoons more protein powder. You’re aiming for a thick, spoonable mousse.
  6. Assemble the jars. Spoon a layer of cheesecake base into each jar. Add a few cookie dough bites. Repeat layers, finishing with cheesecake. Top with a couple of chips or a crumble of cookie dough for looks.
  7. Chill. Cover and refrigerate at least 1–2 hours for the flavors to meld. Overnight is best for a rich, cheesecake-like set.
  8. Serve. Enjoy straight from the jar. For a firmer texture, keep them extra cold; for silkier, let them sit at room temp for 5–10 minutes before eating.