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High Protein Low Carb Snickerdoodle Cheesecake Jars - Cozy, Creamy, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Light cream cheese (reduced fat, brick style)
  • Plain nonfat Greek yogurt (or 2% if you prefer)
  • Vanilla or unflavored whey or casein protein powder (sweetened with stevia/monk fruit if desired)
  • Granular zero-calorie sweetener (allulose, erythritol, or a blend)
  • Vanilla extract
  • Butter extract (optional, but adds bakery-style snickerdoodle flavor)
  • Ground cinnamon
  • Fine sea salt
  • Unsweetened almond milk (or cashew milk)
  • Unflavored gelatin or agar agar (for a firmer, cheesecake-like set)
  • Almond flour (for a low-carb “cookie” crumb)
  • Coconut oil or light butter (melted, for the crumb base)
  • Ground nutmeg (optional, a pinch boosts the snickerdoodle vibe)

Method
 

  1. Make the cinnamon “cookie” crumb: In a bowl, mix 3/4 cup almond flour, 1 tablespoon granular sweetener, 1 teaspoon ground cinnamon, a pinch of salt, and a pinch of nutmeg if using. Stir in 2 tablespoons melted coconut oil or light butter until sandy and clumpy. Spread on a parchment-lined skillet or sheet pan and toast over low heat or in a 325°F oven for 6–8 minutes, stirring once, until fragrant. Cool completely.
  2. Bloom the gelatin: In a small bowl, sprinkle 1 1/2 teaspoons unflavored gelatin over 3 tablespoons cold almond milk. Let it sit 5 minutes to bloom. Microwave 10–15 seconds to dissolve, or warm gently on the stove. Set aside.
  3. Whip the cheesecake base: In a mixing bowl, add 8 ounces light cream cheese (softened), 1 cup plain nonfat Greek yogurt, 1/2 cup vanilla protein powder, 1/3–1/2 cup granular sweetener (to taste), 1 1/2 teaspoons vanilla extract, 1/4 teaspoon butter extract, 1–1 1/2 teaspoons ground cinnamon, and a small pinch of sea salt. Beat with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Scrape down the bowl as needed.
  4. Set the mixture: With the mixer running on low, slowly stream in the warm gelatin mixture until fully combined. Beat another 15–20 seconds. The batter should be silky and slightly thick.
  5. Assemble the jars: Divide half the cinnamon crumbs among 6 small jars or ramekins (about 4–6 ounces each). Spoon or pipe in the cheesecake mixture, tapping jars lightly to settle. Top with the remaining crumbs. Dust with extra cinnamon for a pretty finish.
  6. Chill: Cover and refrigerate at least 2–3 hours, ideally overnight, until set and creamy.
  7. Serve: Enjoy straight from the jar. For a little flair, add a tiny dollop of light whipped cream and a sprinkle of cinnamon “sugar” made from sweetener and cinnamon.