Cottage Cheese Berry Cheesecake Jars

Recipe Snapshot

• High-protein dessert jars ready in 15 minutes with no baking.
• Cottage cheese blended until silky mimics cheesecake texture with less sugar.
• Portion-controlled jars keep macros balanced for GLP-1-friendly plans.

Ingredients

Crust Layer

• 1/2 cup rolled oats
• 2 tablespoons chia seeds
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• Pinch of sea salt

Cheesecake Layer

• 2 cups 2 percent cottage cheese
• 1/4 cup Greek yogurt
• 3 tablespoons honey or allulose
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract

Berry Swirl

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 teaspoon chia seeds
• 1 teaspoon lemon juice

Instructions

1. Make crust: Pulse oats, chia, almond butter, maple syrup, and salt in a food processor until crumbly. Divide among 4 jars and press lightly.
2. Blend filling: Combine cottage cheese, yogurt, honey, lemon zest, lemon juice, and vanilla in blender. Blend until completely smooth.
3. Make berry swirl: Mash berries with chia and lemon juice. Let sit 5 minutes to thicken.
4. Assemble jars: Spoon cheesecake mixture over crust, swirl berry compote, and garnish with fresh berries. Chill 30 minutes for best texture.

Why it works

Cottage cheese provides casein protein for satiety and muscle repair. Lemon brightens flavor, while chia adds omega-3s and thickens the crust.

Storage

Keeps refrigerated up to three days. Add granola topping just before serving to maintain crunch.

Flavor variations

Swirl in passionfruit puree, add cocoa powder for chocolate cheesecake, or top with toasted coconut.