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High Protein Low Carb Triple Berry Cheesecake Jars - A Light, Creamy Treat

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

Ingredients
  

  • For the “crust” layer: 3/4 cup fine almond flour
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 tablespoon granulated zero-calorie sweetener (monk fruit or erythritol)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the cheesecake filling: 8 ounces reduced-fat cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 1 scoop (25–30 g) vanilla whey or casein protein powder
  • 2–3 tablespoons powdered zero-calorie sweetener, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the triple berry topping: 1 cup strawberries, diced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1–2 teaspoons lemon zest
  • 1–2 teaspoons chia seeds (optional, for thickening)
  • 1–2 teaspoons powdered sweetener, if needed
  • To assemble: 6–8 small jars (4–6 ounces each) with lids

Method
 

  1. Prep the jars. Make sure your jars are clean and dry. Set them out so assembly is quick and easy.
  2. Mix the crust. In a small bowl, stir together almond flour, melted butter, sweetener, vanilla, and a pinch of salt. It should look like damp sand that holds together when pressed.
  3. Portion the crust. Divide the mixture among the jars. Use the back of a spoon to press it down into a thin, even layer. Set aside.
  4. Soften the cream cheese. In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Scrape down the sides to avoid lumps.
  5. Build the filling. Add Greek yogurt, protein powder, powdered sweetener, lemon juice, vanilla, and a pinch of salt. Beat until creamy and thick. Taste and adjust sweetness or lemon as needed.
  6. Make the berry topping. In another bowl, toss strawberries, blueberries, and raspberries with lemon zest. If your berries are tart, add a little sweetener. For a thicker, jammy topping, sprinkle in chia seeds and let stand 5–10 minutes.
  7. Assemble the jars. Spoon the cheesecake filling over the crust layer, leaving space for berries. Tap the jars gently to level the filling.
  8. Add berries. Top each jar with a generous spoonful of the berry mixture. Press a few berries lightly into the filling so everything sets nicely.
  9. Chill to set. Cover and refrigerate for at least 2 hours. For best texture and flavor, chill 4 hours or overnight.
  10. Serve. Enjoy straight from the jar. For a finishing touch, add a mint leaf or a dusting of lemon zest before serving.