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High Protein Low Carb Peanut Butter Cheesecake Jars - Creamy, Satisfying, and Easy

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

Ingredients
  

  • For the crust (optional but recommended): 1 cup low-carb granola or finely chopped roasted nuts (almonds, pecans, or peanuts)
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 tablespoon granulated erythritol or allulose (adjust to taste)
  • Pinch of salt
  • For the cheesecake filling: 8 ounces light cream cheese, softened
  • 1 cup plain 2% Greek yogurt (or nonfat if you prefer)
  • 1/2 cup natural creamy peanut butter (stirred well)
  • 1/3 to 1/2 cup powdered erythritol or allulose (start low and adjust)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/2 cup vanilla or unflavored whey or casein protein powder
  • 2–3 tablespoons unsweetened almond milk (as needed for texture)
  • For layering and topping (optional): 2 tablespoons sugar-free chocolate chips
  • 2 tablespoons crushed roasted peanuts
  • Sugar-free chocolate syrup or a small drizzle of melted dark chocolate
  • Pinch of flaky salt for finishing
  • Equipment: 4–6 small glass jars (6–8 ounces each)
  • Mixing bowls, hand mixer or whisk, spatula
  • Measuring cups and spoons

Method
 

  1. Prep the jars: Clean and dry your jars. Set aside. Softening the cream cheese at room temperature will make mixing smoother.
  2. Make the crust: In a bowl, combine low-carb granola or chopped nuts, melted butter, sweetener, and a pinch of salt. Stir until the mixture clumps slightly. It should feel like damp sand.
  3. Pack the base: Divide the crust evenly among jars and press down gently with a spoon. If you want to keep carbs even lower, skip this step and go crustless.
  4. Start the filling: In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, peanut butter, sweetener, vanilla, and salt. Mix until creamy and uniform, scraping the bowl as needed.
  5. Add protein powder: Sprinkle in the protein powder and mix on low. If the filling seems too thick, add 1–2 tablespoons of almond milk and blend again. You want a thick, spoonable mousse.
  6. Taste and adjust: Check sweetness and salt. Add a little more sweetener or a splash of almond milk if needed. Keep it balanced; peanut butter flavor should shine.
  7. Layer the jars: Spoon the filling over the crust, dividing evenly. Tap jars lightly on the counter to remove air pockets and level the tops.
  8. Add toppings: Sprinkle chocolate chips or crushed peanuts on top. A tiny drizzle of chocolate and a pinch of flaky salt makes it extra satisfying.
  9. Chill: Cover and refrigerate for at least 1–2 hours. Overnight gives the best texture and flavor.
  10. Serve: Enjoy straight from the jar. If you like a softer texture, let a jar sit at room temperature for 10 minutes before eating.