Peanut 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
Scale
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
