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High Protein Low Carb Key Lime Cheesecake Jars - Bright, Creamy, and Make-Ahead Friendly

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

Ingredients
  

  • For the creamy filling: 8 oz (225 g) reduced-fat cream cheese, softened
  • 1 cup (240 g) plain 2% Greek yogurt
  • 1 scoop (about 25–30 g) unflavored or vanilla whey or whey-casein blend protein powder
  • 1/3–1/2 cup powdered erythritol or allulose (adjust to taste)
  • 2–3 tablespoons fresh key lime juice (or regular lime juice)
  • 1–2 teaspoons finely grated lime zest
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • For the optional crust layer: 3/4 cup fine almond flour
  • 2 tablespoons melted butter or coconut oil
  • 1–2 tablespoons powdered erythritol or allulose
  • Pinch of salt
  • To finish: Extra lime zest for garnish
  • Whipped cream or light whipped topping (optional)
  • Jars with lids (six 4–6 oz jars or four 8 oz jars)

Method
 

  1. Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. Soft cream cheese blends smoother and prevents lumps.
  2. Make the optional crust: In a bowl, combine almond flour, melted butter, sweetener, and a pinch of salt. Mix until it looks like damp sand. Press 1–2 tablespoons into the bottom of each jar. Chill while you make the filling.
  3. Whisk the dry: In a small bowl, mix protein powder with your powdered sweetener and a pinch of salt. This helps it blend evenly into the creamy base.
  4. Blend the base: In a medium bowl, beat cream cheese with a hand mixer until smooth. Add Greek yogurt and vanilla, and blend until silky.
  5. Add citrus: Mix in lime juice and zest. Start with 2 tablespoons juice; you can add more to taste. The mixture will slightly thicken as the protein hydrates.
  6. Incorporate dry mix: Sprinkle in the protein-sweetener blend and mix on low, then medium, until fully smooth. Scrape the bowl so no dry pockets remain. Taste and adjust lime or sweetener.
  7. Assemble: Spoon or pipe the cheesecake filling over the crust (or straight into jar bottoms if skipping the crust). Tap jars gently to level the tops.
  8. Chill to set: Cover and refrigerate at least 2–3 hours, ideally overnight. The texture becomes thicker and more “cheesecake-like” as it rests.
  9. Finish and serve: Top with a small dollop of whipped cream (optional) and a sprinkle of lime zest. Serve cold.