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Peanut Butter Cottage Cheese Cheesecake In A Jar Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 10 minutes
  • Yield: 3 jars (8 oz each)
  • Diet: Low Fat

Description

This Peanut Butter Cottage Cheese Cheesecake in a Jar is a creamy, protein-packed dessert that combines the tangy richness of cottage cheese and Greek yogurt with the indulgent flavors of peanut butter and chocolate. Perfect for a quick no-bake treat, it features a crunchy cookie crumb crust, smooth cheesecake filling, and a luscious chocolate-coconut topping, all elegantly layered in individual jars for easy serving and storage.

Ingredients

Filling

  • 1 ½ cups cottage cheese (2% low fat, Good Culture 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

  1. Blend 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, ensuring there are no lumps for a perfect cheesecake texture.
  2. Prepare the Crust: Crush the Simple Mills Sweet Thins into fine crumbs using a blender, food processor, or by placing them in a zip-top bag and rolling over with a rolling pin until finely ground.
  3. Assemble the Layers: Spoon a layer of the crushed cookie crumbs into the bottom of each 8oz jar. Top each with a generous scoop of the cheesecake filling. Repeat layers if you prefer thicker portions of crust and filling for more indulgence.
  4. Make the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips together with coconut oil in 30-second increments, stirring after each, until smooth and melted. Stir in the coconut cream until the mixture is glossy and slightly thickened for a silky finish.
  5. Add the Topping: Pour the chocolate mixture over the cheesecake layer in each jar and smooth the surface with the back of a spoon.
  6. Create a Peanut Butter Design: Drizzle some drippy peanut butter on top. Use a toothpick to drag through the drizzle and create a decorative swirl or pattern.
  7. Chill to Set: Refrigerate the jars for at least 30 minutes to let the cheesecake layers firm up and flavors meld beautifully.
  8. Serve and Store: Enjoy chilled straight from the jar. Store any leftovers in the refrigerator for up to 4–5 days to maintain freshness.

Notes

  • Use full-fat or 2% cottage cheese for a creamier texture.
  • Maple syrup adds a natural sweetness; adjust to taste for a less sweet or more indulgent cheesecake.
  • Simple Mills Sweet Thins can be substituted with any gluten-free cookie or cracker crumbs.
  • The peanut butter drizzle on top is optional but adds a lovely visual appeal and intensified peanut flavor.
  • Ensure coconut cream is well stirred for smooth incorporation in the chocolate topping.
  • For a vegan version, replace cottage cheese and Greek yogurt with plant-based alternatives, though the texture may vary.
  • Prepare the cheesecake filling in advance to save time; it keeps well refrigerated for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-cottage-cheese-cheesecake-in-a-jar-recipe/