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Low calorie protein cheesecake in a jar garnished with chocolate.

10-MINUTE PROTEIN CHEESECAKES


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5 from 1 review

  • Author: NIKKI
  • Total Time: 5 min Prep Time + Chilling Time
  • Yield: 2 Mini Cheesecakes 1x
  • Diet: Vegetarian

Description

These 10-minute protein cheesecakes have a creamy filling, crunchy base, and endless topping possibilities. They are healthy, no-bake, made in a blender, and contain about 125 grams of protein per cheesecake!


Ingredients

Scale

6 biscuits such as digestive biscuits or graham crackers.

2 tablespoons butter, melted

1 tub of cottage cheese (250g/9oz)

1 scoop of protein powder

1/4 cup maple syrup

1 teaspoon vanilla essence


Instructions

Crush the biscuits:

You can use a food processor, blender, or the classic method: place the biscuits in a plastic bag, seal them, and crush them with a rolling pin. (It’s surprisingly therapeutic!)

Make the crust:

Mix the crushed biscuits with melted butter until they’re evenly coated and resemble wet sand.

Assemble the base:

Divide the biscuit mixture evenly between two small glass jars or ramekins but leave 1 teaspoon for garnishing. Use a spoon to press it down gently into a firm base.

Blend the filling:

In a blender or food processor, blend the cottage cheese, protein powder, and vanilla extract until smooth and creamy. Taste and adjust the sweetness with a small drizzle of honey or maple syrup if needed.

Layer the filling:

Spoon the cheesecake mixture over the biscuit base, dividing it evenly between the jars. Smooth the tops with the back of a spoon.

Add the toppings:

Sprinkle the remaining crushed biscuits on top of the cheesecake layer. Get creative and decorate with chocolate shavings, fresh berries, mint leaves, or a sprinkle of chopped nuts for added flair.

Chill and enjoy:

Refrigerate the jars for at least 1 hour to let the flavors meld together. Serve cold and enjoy your creamy, protein-packed cheesecake!

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Notes

Blend the cottage cheese mixture: Until smooth for the creamiest texture. You might need to stop and scrape down the sides of the blender between blends to ensure everything is evenly mixed. This step makes all the difference in achieving that silky cheesecake consistency!

Experiment with layers: Add fresh fruit, like strawberries or blueberries.

Make it sweeter: Add a little more stevia, honey, or maple syrup to the filling if you prefer it sweeter.

Meal-prep friendly: These cheesecakes stay fresh in the fridge for up to 3 days—ideal for grab-and-go snacking.

  • Category: Desserts, Treats
  • Method: No-Bake
  • Cuisine: American