If you’re anything like me, you probably love cheesecake that rich, creamy texture and sweet sour balance is simply irresistible. But I also like to make my desserts work a little harder for me, especially when I’m focused on hitting my daily protein goals. That’s exactly how this High Protein Cherry Cheesecake Jar recipe was born: a dreamy, indulgent dessert that doesn’t skimp on nutrition.

These jars are the perfect balance between a classic cheesecake and a high protein snack. Imagine a velvety vanilla cheesecake filling layered over a buttery graham cracker crust, then topped off with juicy cherry pie filling all served in cute, individual jars. Not only do they look fantastic, but they’re also perfect for portion control and meal prepping.

What sets this recipe apart is how much protein it delivers without compromising on flavor. Thanks to the addition of vanilla protein powder, Greek yogurt, and cottage cheese, you’re looking at around 16 grams of protein per jar. That means you can enjoy this dessert post dinner or even as a midday snack with zero guilt. And if you’re avoiding protein powder, don’t worry you can leave it out and still enjoy a delicious treat (just note that the protein count will drop slightly).

Making these cheesecake jars is pretty straightforward. The crust is made from classic graham cracker crumbs mixed with a touch of sugar, a pinch of salt, and melted butter just enough crunch to complement the creamy layer above it. Then comes the cheesecake filling, which blends together smooth cream cheese, protein-rich yogurt and cottage cheese, sugar, an egg, vanilla, and of course, the scoop of protein powder.

The key to getting that silkys mooth texture? Use room temperature ingredients and a good blender. Cold dairy can make the filling lumpy and difficult to blend properly. Once it’s ready, I pour the filling into jars right over the pre baked crust and bake them in a gentle water bath. It’s a low and slow process, but the result is worth every minute.

After baking, the jars need a good chill in the fridge to set I recommend at least 4 hours, but overnight is even better if you can wait. Then comes the final step: the cherry topping. I love using E.D. Smith Cherry Pie Filling because it’s sweet, tart, and complements the cheesecake perfectly. But you can absolutely switch it up with fresh fruit, jam, or any other topping of your choice.

Tips and Tricks:

• Use wide-mouth jars of about 250 mL for the best bake and portion size.
• Let the jars sit at room temperature for 20 to 30 minutes before eating to enhance flavor and texture.
• Store these in the fridge for up to 4 days though they rarely last that long!
• Swap graham crackers with gluten-free cookies, digestives, or even oats if you’re looking for alternatives.
• Baking Time Alert: Using smaller jars will reduce baking time; larger ones will need a few extra minutes. Keep an eye on them!

This is one of those recipes I keep coming back to whether it’s for a weekend treat or a weekly meal prep dessert. The protein boost, the flavor, and the ease of making these jars make it a total win in my kitchen. Give it a try, and don’t be surprised if it becomes a staple in yours too!

High Protein Cherry Cheesecake Jars

0.0 from 0 votes

Servings

5

servings

Prep time

20

minutes

Cooking time

5

hours 

30

minutes

Calories

350

kcal

Total time

5

hours 

50

minutes

A creamy vanilla cheesecake layered over a crunchy graham crust, topped with cherry pie filling all with a healthy boost of protein! Perfect for meal prep, dessert, or a midweek treat.

Ingredients

• 57g (¼ cup) unsalted butter, melted

• 150g graham cracker crumbs (about 1¼ cups)

• 1 tsp sugar

• ½ tsp salt

• 226g (1 brick) cream cheese, room temperature

• 50g (¼ cup) sugar

• 120g (½ cup) Greek yogurt, room temperature

• 120g (½ cup) cottage cheese, room temperature

• 30g (1 scoop) vanilla protein powder

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1 can E.D. Smith Cherry Pie Filling

Directions

• Preheat oven to 300°F (150°C).
• Make the crust:
  Combine graham crumbs, sugar, salt, and melted butter in a bowl.
  Press about 2 spoonfuls into each jar to form a crust.
  Pre-bake jars for 10 minutes.
• Blend the filling:
  In a blender, mix cream cheese, sugar, yogurt, cottage cheese, protein powder, egg, and vanilla until smooth.
  Pour into jars, filling about 80% full.
• Bake in a water bath:
  Place jars in a deep baking dish and add hot water halfway up the jars.
  Bake for 30 minutes, then turn off oven and leave inside for 1 hour.
• Chill:
  Remove jars and refrigerate for at least 4 hours.
• Top with cherries and enjoy!

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