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High Protein Low Carb Peanut Butter Cup Cheesecake Jars - Creamy, No-Bake, and Satisfying

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

Ingredients
  

  • Light cream cheese (neufchâtel or reduced-fat), softened
  • Plain nonfat or 2% Greek yogurt
  • Natural peanut butter (no added sugar; creamy)
  • Vanilla extract
  • Powdered zero-calorie sweetener (such as allulose, erythritol, or a blend)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Sugar-free chocolate chips or a no-sugar-added dark chocolate bar
  • Coconut oil (refined for neutral taste) or avocado oil
  • Pinch of salt
  • Optional add-ins/toppings: peanut flour or powdered peanut butter, crushed salted peanuts, flaky sea salt, mini sugar-free peanut butter cups, unsweetened almond milk (for loosening if needed)
  • Jars (6–8 ounce mason jars or small lidded containers)

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. This ensures a smooth, lump-free cheesecake layer.
  2. Mix the cheesecake base. In a bowl, beat 8 ounces light cream cheese with 1/2 cup Greek yogurt until silky. Add 1/3–1/2 cup powdered sweetener (to taste), 1 teaspoon vanilla, and a pinch of salt. Blend until smooth and fluffy.
  3. Make it peanut buttery. Beat in 1/3–1/2 cup natural peanut butter. If it’s very thick, warm it slightly so it blends easily. Taste and adjust sweetness or salt.
  4. Create a chocolate layer (optional but awesome). Stir 1–2 tablespoons unsweetened cocoa powder into half the cheesecake mixture for a layered effect. If too thick, loosen with 1–2 teaspoons almond milk.
  5. Assemble the jars. Spoon a few tablespoons of the peanut butter cheesecake into each jar. Add a spoonful of the chocolate cheesecake layer, then finish with another dollop of peanut butter layer. Smooth the tops.
  6. Add the “peanut butter cup” shell. Melt 1/2 cup sugar-free chocolate chips with 1 teaspoon coconut oil in the microwave in 20–30 second bursts, stirring until glossy. Pour a thin layer over each jar. Sprinkle with crushed peanuts or flaky sea salt if you like.
  7. Chill to set. Refrigerate at least 1–2 hours. The cheesecake firms up, and the chocolate top sets into a satisfying crackly shell.
  8. Serve. Tap a spoon through the chocolate top and scoop down into the creamy layers. Keep the rest chilled.