We’re having CHEESECAKE for breakfast, people, and not just any cheesecake: high-protein cheesecake made with nourishing ingredients that seriously tastes like a peanut butter cup.
That’s right, these peanut butter cup cheesecake jars are not only packing over 20g of protein, but they’re also quick, easy, and SO fun to make. You’ll blend up some of my fav protein sources (yogurt, cottage cheese, and peanut butter) and layer it all with yummy mix-ins and toppings.
Prep these for the week to enjoy a delicious, no cook breakfast, snack, or even dessert, and jump for joy at that PB cup flavor.
Ingredients in these peanut butter cup cheesecake jars
These cute little jars only require 6 simple ingredients and can be layered up in no time at all. Here’s what you need:
- Cottage cheese: I recommend using a thick, low-fat cottage cheese, and Good Culture is my absolute favorite. A thicker cottage cheese will give you the right texture when blended. Good Culture also packs plenty of protein, plus a boost of probiotics for a healthy gut!
- Yogurt: feel free to use a thick, low-fat, 2%, or whole-milk plain Greek yogurt. Getting in even more protein and the “tang” of cheesecake. Siggi’s or Fage work the best for me because they’re nice and thick!
- Peanut butter: you’ll also blend in some natural creamy peanut butter (plus, save some for the top).
- Maple syrup: a touch of maple syrup adds the perfect sweetness.
- Vanilla: a little vanilla extract also brings out that sweet dessert flavor.
- For the layers: add the chocolate part of the peanut butter cup by layering in chocolate granola (I love Purely Elizabeth) or crushed up chocolate graham crackers.
Have fun with delicious toppings
The cheesecake jars are wonderful as is, but just like overnight oats and yogurt bowls, it’s more fun with toppings! I like to add:
- Fresh raspberries and/or strawberries
- An extra drizzle of peanut butter
- And chopped peanut butter cups (for more of an indulgent dessert!)
Customize these peanut butter chocolate cheesecake jars
These jars are easy to make your own with simple ingredient swaps! Here are ways you can do it:
- Go dairy-free: feel free to use your favorite dairy-free cottage cheese and yogurt.
- Try a new nut butter: I love the combination of peanut butter and chocolate, but you can use any nut butter you’d like.
- Choose your granola: like with the peanut butter, these jars would be delicious with any flavor or brand of granola you like.
Want a more traditional cheesecake flavor?
If you’re making these for dessert, or just want a richer, more traditional cheesecake vibe, you can substitute the cottage cheese with 4 ounces of softened cream cheese.
How to make these cheesecake jars
- Prep the graham crackers (if using). Add the graham crackers to a ziploc bag, and use a rolling pin or pot to crush them so you can easily sprinkle them between the layers.
- Blend the base. Add everything except the toppings and graham crackers / granola to a food processor, and process until smooth.
- Layer them up. Add a little granola or graham crackers to the bottom of your small Weck jars or mason jars, top with the cheesecake filling, then repeat once more.
- Garnish & serve. Add your fav toppings and enjoy, or store them in the fridge for later!
Storing tips
Feel free to keep these peanut butter cup cheesecake jars in their airtight containers in the refrigerator for up to 3 days.
More breakfast recipes you’ll love
- High Protein Peanut Butter Cup Overnight Oats
- Cottage Cheese Banana Oatmeal Protein Pancakes
- Chocolate Peanut Butter Banana Smoothie
- Cottage Cheese Egg Bites (5 different ways!)
- Blueberry Protein Pancake Breakfast “Cake”
Get all of my breakfast recipes here!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
High Protein Peanut Butter Cup Cheesecake Jars
Ingredients
- ½ cup chocolate granola (I like Purely Elizabeth) or 4 chocolate graham crackers
- ½ cup low-fat cottage cheese (I use Good Culture ONLY!)
- ½ cup plain greek yogurt (can use fat-free, 2% or whole-milk)
- 3 tablespoons creamy natural peanut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Toppings (optional)
- Extra creamy natural peanut butter
- Raspberries or strawberries
- Chopped peanut butter cups
Instructions
- If you are using chocolate graham crackers: place them in a small plastic bag, then crush them with a rolling pin or pot until they resemble fine crumbs. If you are using chocolate granola, keep as is. Set aside.
- In the bowl of a food processor: add the cottage cheese, yogurt, peanut butter, maple syrup and vanilla extract. Process on high until smooth and well combined, about 30 seconds.
- In two 6 or 8-ounce mason jars or weck jars, add 2 tablespoons of granola or crushed graham crackers to the bottom of each jar. Top with 3 tablespoons of the cheesecake filling, then repeat the layers once more. Finish the jars with extra granola/graham crackers. You could also top with an extra drizzle of peanut butter, fresh raspberries, strawberries, or even a few chopped peanut butter cups.
- Serve immediately or cover and refrigerate for up to 3 days.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
