High-Protein Strawberry No-Bake Cheesecake Jars
Refined Sugar-Free, High-Protein, No-Bake
High-Protein Strawberry No-Bake Cheesecake Jars and I genuinely think this might be one of my new favourite healthier desserts. They’re creamy, fluffy and perfectly sweet with a buttery graham cracker crust, silky cheesecake filling and fresh strawberry topping. I use blended cottage cheese in the filling for a little extra protein, and I promise you would NEVER know it’s in there. It makes the cheesecake so smooth and creamy!
I also use fresh local strawberries when they’re in season and gently stew them with just a little maple syrup until they become soft and jammy. Layer everything into individual jars and let them sit in the fridge overnight and they get even better. I love having these prepped in the fridge when I want a little something sweet after dinner!
What You Need
Graham Cracker Crust
240 g Annie’s Organic Honey Grahams
⅓ cup (67 g) coconut sugar
½ cup (113 g) unsalted butter, melted
High-Protein Cheesecake Filling
1¼ cups (300 ml) Avalon Organic heavy whipping cream, cold
16 oz (454 g) full-fat cream cheese, softened
1 cup (225 g) full-fat cottage cheese
½ cup (100 g) granulated Lakanto golden monk fruit sweetener
2 tbsp Lakanto powdered monk fruit sweetener
¼ cup (60 g) sour cream
2 tsp fresh lemon juice
1 tsp pure vanilla extract
Strawberry Topping
2 cups fresh local strawberries, chopped
1–2 tbsp pure maple syrup
Squeeze of fresh lemon juice, optional
Method
Add the Annie’s Organic Honey Grahams to a food processor and pulse until finely ground into crumbs. Add the coconut sugar and melted unsalted butter and pulse again until everything is evenly combined and the mixture resembles wet sand.
Divide the graham cracker mixture between individual jars and gently press into the bottoms to create an even crust.
Make the Strawberry Topping
Add the chopped strawberries and maple syrup to a small saucepan.
Cook over medium-low heat for 8–10 minutes, stirring occasionally, until the strawberries have softened and the mixture is slightly thick and jammy.
Add a squeeze of fresh lemon juice, if desired. Remove from the heat and allow to cool completely before assembling the jars.
Add the cold heavy whipping cream to a large bowl and beat until stiff peaks form. Set aside.
Add the cottage cheese to a food processor or high-speed blender and blend until completely smooth and creamy. Add the softened cream cheese, granulated monk fruit, powdered monk fruit, sour cream, lemon juice, and vanilla. Blend until the cheesecake mixture is completely smooth and silky.
Gently fold the whipped cream into the cheesecake mixture until just combined and light and fluffy. Avoid overmixing so you don’t deflate the whipped cream.
Spoon or pipe the cheesecake filling evenly over the graham cracker crust in each jar. Top with the completely cooled strawberry mixture.
Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake filling to become thick, creamy, and set.
Serve chilled and enjoy!
Serving Suggestions
I love serving these straight from the fridge when they’re nice and cold and the cheesecake filling has had plenty of time to set. They’re perfect for an easy make-ahead dessert, something sweet after dinner, or portioning into individual jars to keep in the fridge for the week.
Notes
For the best texture, blend the cottage cheese until completely smooth before adding the remaining cheesecake ingredients. You shouldn’t be able to see any cottage cheese curds.
Make sure the strawberry topping is completely cooled before adding it to the cheesecake filling. Adding it while warm can soften the filling.
Don’t overmix when folding in the whipped cream. Gently folding it in helps keep the cheesecake filling light and fluffy.
For the thickest, creamiest texture, refrigerate the jars overnight before serving.
Store covered in the refrigerator and serve chilled.
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay.