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Blueberry Lemon Cheesecake Jars (No Bake and High Protein)

These easy, no bake Blueberry Lemon Cheesecake jars have 26g of protein each and they're so good you won't even know they're a low calorie dessert.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American, Greek
Keyword: Easy dessert, High Protein, No bake
Servings: 2 servings
Calories: 260kcal
Author: Jenna

Equipment

Ingredients

  • 1 graham cracker
  • ½ cup blueberries (fresh or frozen; see Note 1)
  • 1 cup cottage cheese (I use 2%, but any percentage works)
  • 2 tbsp lemon juice, from one medium lemon
  • 1 tsp lemon zest, from one medium lemon
  • 1 tbsp maple syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 scoop vanilla protein powder
US Customary - Metric

Instructions

  • In a food processor, pulse the graham cracker into crumbs then set aside
  • Wipe the food processor clean then add the blueberries and blend until pureed, adding 1 tbsp of water if needed (see Note 1)
  • Transfer the puree to a small saucepan
  • Bring to a simmer over low heat then cook for 20-25 minutes or until thickened to a jam consistency and the liquid has evaporated
    • Frozen blueberries will have more liquid than fresh blueberries so you may need to simmer them for a little longer
  • Wipe the food processor clean again then add the cottage cheese, lemon juice, lemon zest, maple syrup, vanilla bean paste and protein powder
  • Combine the cottage cheese, lemon juice, lemon zest, maple syrup, vanilla bean paste and protein powder
  • Blend for 1-2 minutes or until whipped, thick and fluffy
  • Assemble the cheesecake jars: divide the graham cracker crumbs and the cheesecake filling among two jars or containers, then top with the blueberry jam
  • Refrigerate for at least 2 hours to set (you can eat them right away, but I prefer to chill them a few hours to overnight)

Notes

Note 1: Fresh or frozen blueberries both work great for this recipe. If you're using frozen blueberries, let them fully thaw and drain excess liquid before pureeing. For fresh blueberries, you may need to add 1-2 tbsp of water to the food processor to help them blend.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 263 calories/26g protein/30g carbs/5g fat

Nutrition

Serving: 1 serving | Calories: 260kcal | Carbohydrates: 27g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 436mg | Potassium: 260mg | Fiber: 1g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 11mg | Calcium: 190mg | Iron: 1mg