I think I may have a new dessert obsession!! Protein cheesecake in a jar is almost too good to be true. When I was making up this recipe, I was really just aiming for a yummy no-bake cheesecake that would be perfect for summer and I ended up (unintentionally) recreating the flavor of this cherry cheesecake that my mom used to make.
The cherry “filling” that’s on top is so easy to make – don’t buy it out of the jar if you can help it! It’s just cherries, honey, and a touch of arrowroot flour to thicken it up a bit. Of course, you could always stick this in one big dish, but where’s the fun in that? These tulip jars are much cuter.
I recommend using a mixer for this rather than sheer elbow grease! This stuff gets thick and you certainly don’t want any lumps.
Once the cheesecake was all mixed up and I had the crust pressed into the bottom of the jar, I used a piping bag to add in the cheesecake without making a huge mess. If you don’t have a piping bag, just snip the corner off of a resealable plastic bag.
Cherry Protein Cheesecake Cups
- 1 cup Dannon Light and Fit Vanilla Greek yogurt
- 1/2 cup 1/3 less fat cream cheese
- 1/2 cup plain, non-fat Greek yogurt
- 1 scoop Cellucor Vanilla Casein
- 1 tsp vanilla extract
- 1 cup cherries pitted and halved
- 1 tbsp honey
- 1/4 tsp arrowroot flour
- 2 fat free graham crackers
- 2 tsp melted ghee (or butter)
- 1/8 tsp cinnamon
Add cherries and honey to a small pot and bring to a boil over medium heat. Lower heat to a simmer for another 10-15 minutes until cherries can be mashed. Whisk in arrowroot flour, bring to a boil, then remove from heat.
Crush graham crackers, then mix in melted ghee and cinnamon. Add to bottom of 4 serving cups.
Blend all cheesecake ingredients using a hand blender until smooth. Spoon or pipe on top of graham cracker crust.
Top with cherries before serving.