Why You’ll Love This Recipe

This Healthy Cheesecake in a Jar is a guilt-free way to enjoy a cheesecake without all the heavy calories and sugars. The creamy filling is made with Greek yogurt and light cream cheese, offering a protein boost and a fraction of the fat and calories of regular cheesecake. The crunchy granola or nut crust adds a delightful texture, and you can easily customize it with your favorite toppings—whether it’s fresh fruit, a drizzle of honey, or a sprinkle of nuts. It’s an individual treat that’s perfect for busy days or when you want a healthier dessert option without sacrificing flavor.

Ingredients

For the crust:

1 cup oats (rolled or quick oats)
¼ cup almond flour or crushed almonds
2 tablespoons maple syrup or honey
2 tablespoons melted coconut oil (or butter)

For the cheesecake filling:

8 ounces light cream cheese, softened
1 cup plain Greek yogurt (full-fat or low-fat)
¼ cup honey or maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
1 tablespoon lemon juice
A pinch of salt

For the topping:

Fresh berries (strawberries, blueberries, raspberries)
Crushed nuts (optional)
A drizzle of honey or fruit preserves (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust: In a medium bowl, combine the oats, almond flour (or crushed almonds), maple syrup (or honey), and melted coconut oil (or butter). Stir until well combined, and the mixture sticks together. Spoon the mixture into the bottom of individual mason jars or small dessert jars. Press down firmly to form a crust. Place the jars in the fridge to set while you prepare the filling.
Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt. Mix until smooth and fully combined.
Assemble the cheesecake: Spoon the cheesecake filling over the crust in each jar, dividing it evenly. Smooth the top with a spatula. Refrigerate the jars for at least 2-3 hours (or overnight) to allow the cheesecake to firm up.
Top and serve: Once the cheesecake has set, top each jar with fresh berries and, if desired, a sprinkle of crushed nuts or a drizzle of honey or fruit preserves for added sweetness and texture. Serve chilled.

Servings and Timing

Servings: 4-6 jars
Prep Time: 10 minutes
Chill Time: 2-3 hours (overnight for best results)

Variations

Fruit Fillings: Add a fruit compote or layer fresh fruit like mango, kiwi, or peaches in between the crust and the cheesecake filling.
Nut-Free: If you’re looking for a nut-free version, use oats or graham cracker crumbs for the crust and skip the almond flour.
Vegan Version: Use dairy-free cream cheese and coconut yogurt instead of Greek yogurt to make this a vegan cheesecake.
Chocolate Version: Add cocoa powder to the cheesecake filling for a rich, chocolatey flavor, or drizzle melted dark chocolate on top for a decadent touch.

Storage/Reheating

Storage: These cheesecake jars can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the cheesecake in the jars for up to 1-2 months. Let the jars thaw in the fridge overnight before serving.
Reheating: These cheesecake jars are best served cold, so there’s no need to reheat them.

FAQs

1. Can I use flavored yogurt instead of plain Greek yogurt?

Yes, you can use flavored Greek yogurt, but keep in mind that it may alter the sweetness and flavor of the cheesecake. Plain yogurt allows you to control the flavor better.

2. Can I use regular cream cheese instead of light cream cheese?

Yes, you can use full-fat cream cheese, but this will increase the calorie and fat content. The light version helps keep it healthier.

3. Can I use a different sweetener for this recipe?

Yes! You can substitute honey or maple syrup with stevia, monk fruit sweetener, or agave, depending on your preferences. Adjust the sweetness to taste.

4. How do I prevent the crust from becoming soggy?

Make sure to press the crust down firmly and refrigerate it before adding the filling to help it set and firm up. Also, try to use ingredients like almond flour or oats that will hold up well when refrigerated.

5. Can I make this recipe in advance?

Yes! This cheesecake in a jar is perfect for making ahead. It keeps well in the refrigerator for a few days, making it an excellent option for meal prep or a make-ahead dessert.

6. Can I use other fruits for the topping?

Absolutely! Feel free to use any fruits you like. Berries, peaches, or even banana slices would pair wonderfully with this cheesecake.

7. Can I make the crust without coconut oil?

Yes, you can substitute coconut oil with melted butter or any other neutral oil like avocado oil. It will still create a delicious crust!

8. How do I make the cheesecake filling fluffier?

For a fluffier filling, you can whip the Greek yogurt and cream cheese together longer, or fold in a bit of whipped cream if you want it to be even lighter.

9. Can I use graham crackers for the crust?

Yes! You can crush graham crackers and use them as an alternative to oats or almond flour for the crust. Just be sure to adjust the quantity based on the type of cracker used.

10. How long does it take for the cheesecake to set?

The cheesecake typically sets in about 2-3 hours in the fridge, but for the best texture, it’s ideal to let it chill overnight.

Conclusion

This Healthy Cheesecake in a Jar is a light, delicious, and customizable dessert that satisfies your cheesecake cravings without the guilt. With a wholesome crust, creamy filling, and fresh toppings, it’s the perfect treat for anyone looking for a healthier yet indulgent option. Plus, the jar presentation makes it a fun, portable dessert that’s perfect for parties, meal prep, or any time you want a quick and satisfying treat. Enjoy!

Healthy Cheesecake in a Jar

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Author: Ava
Total Time: 2-3 hours
Yield: 4-6 jars
Diet: Vegetarian

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Description

Healthy Cheesecake in a Jar is a light, single-serve dessert with a crunchy wholesome crust, creamy filling made with Greek yogurt and light cream cheese, and fresh toppings. Perfect for portion control and a healthier alternative to traditional cheesecake.

Instructions

Make the crust: In a medium bowl, combine the oats, almond flour (or crushed almonds), maple syrup (or honey), and melted coconut oil (or butter). Stir until well combined, and the mixture sticks together. Spoon the mixture into the bottom of individual mason jars or small dessert jars. Press down firmly to form a crust. Place the jars in the fridge to set while you prepare the filling.

Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt. Mix until smooth and fully combined.
Assemble the cheesecake: Spoon the cheesecake filling over the crust in each jar, dividing it evenly. Smooth the top with a spatula. Refrigerate the jars for at least 2-3 hours (or overnight) to allow the cheesecake to firm up.
Top and serve: Once the cheesecake has set, top each jar with fresh berries and, if desired, a sprinkle of crushed nuts or a drizzle of honey or fruit preserves for added sweetness and texture. Serve chilled.

Notes

Store cheesecake jars in an airtight container in the refrigerator for up to 3-4 days.
You can freeze these jars for up to 1-2 months. Let them thaw in the fridge overnight before serving.
For a vegan version, substitute dairy-free cream cheese and coconut yogurt.
If you prefer a sweeter crust, use a bit more maple syrup or honey in the crust ingredients.

Prep Time: 10 minutes
Cook Time: undefined
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 jar
Calories: 220
Sugar: 18g
Sodium: 120mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 6g
Cholesterol: 25mg