No-Bake Cottage Cheese Cheesecake Jars with Blueberries
These creamy no-bake cheesecake jars are made with cottage cheese and Greek yogurt for a high-protein dessert or breakfast. Layered with crunchy granola and fresh blueberries, they’re quick to make and perfect for meal prep.
Servings: 33
Equipment
Ingredients
Cheesecake Filling
- 1 cup cottage cheese
- ¾ cup plain Greek yogurt thick variety works best
- ¼ cup maple syrup
- 1 tbsp vanilla bean paste or vanilla powder or substitute 1 tsp vanilla extract
Crust
- 1 cup granola your favorite variety
Topping
- Fresh blueberries
- Optional: whipped cream or extra granola
Instructions
Make the cheesecake filling
- Add the cottage cheese, Greek yogurt, maple syrup, and vanilla to a food processor. Blend for about 10–15 seconds, just until the mixture becomes smooth and creamy. Transfer the filling to the refrigerator while preparing the crust.
Prepare the crust
- You can use the granola as is for a crunchy texture. For a more traditional cheesecake-style crust, pulse the granola in a food processor for about 1 minute until it resembles coarse crumbs.
Assemble the jars
- Spoon a layer of granola into the bottom of each jar. Add a generous layer of cheesecake filling on top.
Add toppings
- Top with fresh blueberries and any optional toppings like whipped cream or extra granola.
Chill and serve
- Cover the jars and refrigerate for at least 1 hour before serving. This allows the filling to set and the flavors to meld together.
Notes
- Don’t over-blend: Blend the filling just until smooth. Over-blending can make it too thin.
- Use thick-style Greek yogurt, like FAGE brand: A thicker yogurt creates the creamiest cheesecake texture.
- Let it chill: The jars taste best after at least an hour in the fridge when the filling becomes cold and creamy.
- This recipe made three 8-oz jars for me.