Peanut Butter Cottage Cheese Cheesecake In A Jar Recipe
Introduction
This Peanut Butter Cottage Cheese Cheesecake In A Jar offers a creamy, protein-packed twist on a classic dessert. Layered with a crunchy cookie crust and topped with rich chocolate ganache, it’s perfect for individual servings or a quick treat.
Ingredients
- 1 ½ cups cottage cheese (2% low fat recommended)
- ½ cup plain Greek yogurt
- 3 tbsp maple syrup
- ⅓ cup peanut butter
- 2 tsp vanilla bean paste
- 1 cup Simple Mills Sweet Thins (or similar cookie/cracker base), crushed
- ⅓ cup chocolate chips
- 1 tsp coconut oil
- 1 heaping spoonful coconut cream (about 3 tbsp)
Instructions
- Step 1: In a food processor, combine the cottage cheese, Greek yogurt, maple syrup, peanut butter, and vanilla bean paste. Blend until smooth and creamy, around 30–45 seconds.
- Step 2: Crush the Simple Mills Sweet Thins into fine crumbs using a blender, food processor, or by placing them in a zip-top bag and crushing with a rolling pin.
- Step 3: Spoon a layer of cookie crumbs into the bottom of each jar. Add a generous scoop of the cheesecake filling on top. Repeat layering if you prefer thicker cheesecake layers.
- Step 4: Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring well until smooth. Stir in the coconut cream until the mixture is glossy and slightly thickened.
- Step 5: Pour the chocolate mixture over the cheesecake layer in each jar and smooth the tops with the back of a spoon.
- Step 6: Drizzle with additional peanut butter if desired, and use a toothpick to create a swirl design.
- Step 7: Refrigerate the jars for at least 30 minutes to allow the cheesecake to set.
- Step 8: Enjoy chilled straight from the jar!
Tips & Variations
- For a nut-free version, substitute sunflower seed butter for peanut butter and use a nut-free cookie base.
- Try adding a pinch of cinnamon or a splash of espresso powder to the filling for extra flavor depth.
- Use dark chocolate chips for a richer topping or vegan chocolate chips to keep it dairy-free.
Storage
Store leftover cheesecake jars in the refrigerator for up to 4–5 days. Keep lids on tightly to maintain freshness. When ready to enjoy, you can eat them cold or let sit at room temperature for a few minutes to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the jars a day in advance and refrigerate them. The flavors will meld nicely, making the cheesecake even tastier.
What if I don’t have a food processor?
You can use a blender to mix the filling smoothly. For crushing the cookies, placing them in a sealed bag and using a rolling pin works well if you don’t have a food processor.
PrintPeanut Butter Cottage Cheese Cheesecake In A Jar Recipe
A delightful no-bake Peanut Butter Cottage Cheese Cheesecake served in jars, combining creamy cottage cheese and Greek yogurt with the rich flavors of peanut butter and vanilla. Topped with a luscious chocolate and coconut cream ganache and a crunchy cookie crust, this recipe is perfect for a quick, healthy dessert or snack that stores well in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 jars (servings) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Filling
- 1 ½ cups cottage cheese (2% low fat recommended)
- ½ cup plain Greek yogurt
- 3 tbsp maple syrup
- ⅓ cup peanut butter
- 2 tsp vanilla bean paste
Crust
- 1 cup Simple Mills Sweet Thins (or similar cookie/cracker base), crushed
Topping
- ⅓ cup chocolate chips
- 1 tsp coconut oil
- 1 heaping spoonful coconut cream (about 3 tbsp)
Instructions
- Prepare the Filling: Add the cottage cheese, Greek yogurt, maple syrup, peanut butter, and vanilla bean paste to a food processor. Blend until smooth and creamy, about 30–45 seconds.
- Prepare the Crust: In a blender or food processor, crush the Simple Mills Sweet Thins into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
- Assemble the Layers: Spoon a layer of the cookie crumbs into the bottom of each jar, then add a generous scoop of the cheesecake filling. Repeat the layering if you prefer thicker layers.
- Make the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second increments, stirring between each until smooth. Stir in the coconut cream until the mixture becomes glossy and slightly thickened.
- Add the Topping: Pour the chocolate mixture over the cheesecake layer in each jar. Smooth the tops with the back of a spoon.
- Decorate (Optional): Add a drizzle of drippy peanut butter and use a toothpick to swirl it through the chocolate to create a decorative design.
- Chill: Refrigerate the jars for at least 30 minutes to allow the cheesecake and toppings to set.
- Serve and Store: Enjoy chilled straight from the jar. Store leftovers in the refrigerator for up to 4–5 days.
Notes
- This recipe requires no baking and is quick to prepare using a food processor or blender.
- Using 2% low-fat cottage cheese balances creaminess and healthiness.
- Simple Mills Sweet Thins provide a gluten-free cookie base but any similar cookie or cracker can be substituted.
- For a vegan version, substitute dairy ingredients with plant-based alternatives and ensure the cookie base is vegan.
- Chocolate topping can be adjusted for sweetness or substituted with other toppings like nuts or fruit.
- Ensure jars are sealed properly for storing leftovers safely in the refrigerator.
Keywords: Peanut Butter Cottage Cheese Cheesecake, No-Bake Cheesecake, Healthy Dessert, Cheesecake in a Jar, Low Fat Dessert, Greek Yogurt Dessert, Easy Cheesecake Recipe
