Description
These No Bake Cookie Dough Cheesecake Jars combine the creamy goodness of cottage cheese-based cheesecake filling with bite-sized cookie dough balls and a crunchy vanilla granola crust. Layered in convenient jars, this dessert is quick to prepare, fridge-set, and perfect for make-ahead snacks or elegant individual servings. Topped with homemade whipped cream infused with vanilla, this delightful treat balances wholesome ingredients with indulgent flavors, making it a delicious and healthy dessert option.
Ingredients
Crust
- 1 cup vanilla granola (blended into a powder)
Cheesecake Filling
- 1.5 cups cottage cheese (preferably good culture low fat 2%)
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1 tbsp vanilla bean paste (or 1 tsp vanilla extract)
Cookie Dough Bites
- 2 tbsp pure maple syrup
- 2 tbsp creamy all natural almond butter
- 1/2 tsp vanilla bean paste or vanilla extract
- 1/2 cup almond flour
- 2 tbsp mini dark chocolate chips
Topping
- 1/2 cup heavy whipping cream
- 1 tsp vanilla bean paste
- 1-2 tsp powdered sugar (optional)
Instructions
- Prepare the Granola Crust: Blend the vanilla granola in a blender until it becomes a fine powder. Set this crust layer aside to be used later in assembling the jars.
- Make the Cheesecake Filling: Add the cottage cheese, Greek yogurt, maple syrup, and vanilla bean paste into a food processor. Blend for about 15 seconds, just until smooth. Avoid over-processing to prevent the filling from becoming runny. Refrigerate the cheesecake filling to chill.
- Form the Cookie Dough Bites: In a mixing bowl, combine the maple syrup, almond butter, vanilla bean paste, almond flour, and mini dark chocolate chips. Mix well, then roll the mixture into small bite-sized balls to mimic cookie dough bites.
- Assemble the Jars: In 8oz glass jars, create layers starting with a spoonful of the granola powder on the bottom. Next, add a layer of the cheesecake filling, then scatter some cookie dough bites on top. Repeat layering if desired.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy whipping cream with vanilla bean paste and optional powdered sugar until soft peaks form.
- Finish the Jars: Top each cheesecake jar with a generous dollop of the homemade whipped cream just before serving.
Notes
- Don’t over-blend the filling: Blend just until smooth—about 12–15 seconds is ideal to avoid a runny texture.
- Prep-friendly: These jars are perfect for making ahead. Store in airtight containers and add the whipped topping right before serving to maintain freshness.
- Swap the base: No granola on hand? Crushed graham crackers, cookies, or oats blended into a powder work well as alternatives for the crust.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
