High Protein Peanut Butter Cup Cheesecake Jars
Creamy, high-protein peanut butter cup cheesecake jars layered with crunchy chocolate granola. Top these jars with fresh berries for a healthy breakfast or snack, and add chopped peanut butter cups for a more indulgent dessert! They take just 15 minutes to make and pack over 20g of protein from cottage cheese and greek yogurt.
Servings 2 servings
Calories 441cal
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.
Notes
If you’d like a richer, more traditional cheesecake, you can substitute the cottage cheese with 4 ounces of softened cream cheese.
Nutrition
Serving: 1jar (without toppings) | Calories: 441cal | Carbohydrates: 42g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Fiber: 4g | Sugar: 23g