Go Back

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

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

Ingredients
  

  • Cream cheese: Full-fat blocks, softened to room temperature for a smooth base.
  • Plain Greek yogurt (2% or 0%): Adds protein and tang while lightening the texture.
  • Dark chocolate (70–85% cacao): Melted; choose a bar or chips with low sugar to keep carbs in check.
  • Unsweetened cocoa powder: For extra chocolate intensity.
  • Vanilla extract: Rounds out the chocolate and adds warmth.
  • Powdered or granulated low-carb sweetener: Erythritol, allulose, or a monk fruit blend. Powdered dissolves best.
  • Unflavored whey or casein protein powder (optional): Boosts protein with minimal impact on texture; choose a brand you like.
  • Pinch of salt: Balances sweetness and sharpens the chocolate flavor.
  • Heavy cream or unsweetened almond milk: For thinning to your preferred consistency.
  • Jars: Six to eight 4–6 oz jars or small ramekins with lids.

Method
 

  1. Soften and prep: Bring cream cheese to room temperature for 30–45 minutes. Chop the dark chocolate and set up your jars.
  2. Melt the chocolate: Place chocolate in a heat-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Let it cool for 5 minutes so it doesn’t seize when mixed.
  3. Beat the base: In a large bowl, beat the cream cheese with a hand mixer until smooth and fluffy, 1–2 minutes. Add the Greek yogurt and beat again until creamy.
  4. Add dry ingredients: Sift in cocoa powder, sweetener, protein powder (if using), and a pinch of salt. Mix on low until combined, then increase speed to medium until silky.
  5. Flavor it: Mix in vanilla extract. Taste and adjust sweetness. If it’s too thick, add 1–3 tablespoons of heavy cream or almond milk, beating until smooth and spoonable.
  6. Stream in chocolate: With the mixer on low, slowly pour in the cooled melted chocolate. Scrape down the sides and beat until glossy and uniform.
  7. Portion: Spoon or pipe the mixture into jars, leaving a little room at the top. Smooth the tops with the back of a spoon.
  8. Chill: Cover and refrigerate for at least 2 hours, preferably 4–6 hours, until set and velvety.
  9. Serve: Enjoy as is or add a low-carb garnish like shaved dark chocolate, a dollop of whipped cream, crushed roasted nuts, or a few raspberries.