Strawberry Cheesecake Cups with Cottage Cheese

These Strawberry Cheesecake Jars are high protein, lower in sugar and only take 20 minutes to meal prep. The perfect healthier sweet treat!

Everyone loves a cheesecake, and the only thing better are meal prep friendly strawberry cheesecake cups that are higher in protein.

My mini high protein cheesecakes were a hit, and these strawberry cheesecake cups are a similar but elevated version, served in a jar for the cutest dessert at any event. We start a with a classic graham cracker base, my creamy high protein cheesecake filling, and then a homemade strawberry compote similar to my chia jam.

These cheesecake jars have all the essence of a classic cheesecake, but they're lower in sugar and have 13g of protein per serving. What's not to love?

Why This Recipe Is Dietitian Approved

1. Higher in protein + lower in sugar. I'm a firm believer that all foods fit, but sometimes I want a lighter sweet treat and I love making versions that have a protein boost.
2. Perfect for a sweet treat meal prep. Why not meal prep a better-for-you sweet treat? These cheesecake cups are a great no bake option.
3. 20 minutes of prep. Dessert doesn't have to mean an hour of prep in the kitchen. You only need 20 minutes for these strawberry cheesecake cups, and then they chill in the fridge overnight.

Ingredients

Graham crackers. You can make your own graham cracker crumbs (from graham crackers or digestive biscuits) or purchase pre-made graham cracker crumbs.

Butter. We use softened butter to help combine the graham cracker crumbs into a base. Coconut oil also works, but I like the taste of butter best.

Cream cheese. Light or full fat cream cheese both work great. The additional of cream cheese helps create a thicker, creamier consistency, more similar to a traditional cheesecake.

Plain Greek yogurt. Adding in yogurt helps add a bit of tartness to this cheesecake.

Cottage cheese. This is the main ingredient for our creamy and higher protein cheesecake base. I recommend using a higher fat content cottage cheese such as 5% for the thickest and creamiest cheesecake.

Honey. We use honey in both the cheesecake base as well as the strawberry compote for a hint of sweetness.

Strawberries. Fresh or frozen strawberries both work great in this recipe. If you don't like strawberry, they can be swapped for any berry in the compote.

Lemon. Adding lemon zest helps add a little more freshness to the cheesecake base without overpowering the flavour.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. To make the fruit compote, add the strawberries (no need to defrost them first if using frozen) and honey to a small saucepan over medium heat. Once bubbling, reduce heat slightly and use a spoon to gently mash the berries. Continue cooking over medium-low heat for about 10 minutes, occasionally mashing fruit to combine. Remove from heat and set aside to allow to cool. 

2. Make the graham cracker base by combining the graham cracker crumbs and softened butter in a medium bowl. Use a fork to stir the crumbs with the butter until all the crumbs are moist. 

3. To the bottom of four small glass jars, add 2 tablespoon of the graham cracker crumb mixture. Gently press it down to form a crust at the bottom of the jars.

4. In a food processor combine cream cheese, Greek yogurt, vanilla extract, cottage cheese, honey and lemon zest (i recommend starting at a low speed). Blend until smooth and creamy (about 5 minutes). 

5. Once smooth, pour the filling over the graham cracker base (adding about ¾ cup to each jar). 

6. Top each jar with the strawberry compote. Cover and place in the fridge for about 2 hours (ideally overnight) to thicken slightly before enjoying! 

Substitutions and Variations

Looking for different flavour variations? Get creative with the toppings and mix-ins!

• Blend oreos into the filling and top with oreo crumbles for an oreo cheesecake cup 
• For a different fruit variation, use any soft fruit (e.g. peaches or cherries) or berries of choice in the compote
• For a chocolate cheesecake, add 1 tablespoon of cocoa powder into the cheesecake base before drizzling with melted chocolate

Equipment

• Jars (I use 200ml jars)
• Mixing bowls
• Food processor 

Storage

These strawberry cheesecake cups can be stored in the fridge for up to 5 days if they are covered tightly with a lid.

Frequently Asked Questions

More Easy Dessert Recipes

If you liked these cheesecake jars, try these recipes next:

• Mini High Protein Cheesecakes
• Cheesecake Frozen Yogurt Bars
• Strawberry Banana Cheesecake Salad
• Protein Fruit Cheesecake Dip

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5 from 4 votes

Strawberry Cheesecake Cups with Cottage Cheese

These Strawberry Cheesecake Cups are high protein, lower in sugar and only take 20 minutes to meal prep. The perfect healthier sweet treat!

Prep Time20 minutes mins

Chill Time2 hours hrs

Course: Dessert

Cuisine: American

Keyword: fruit dessert, high protein

Servings: 4 jars

Ingredients 

1x2x3x

For the crust:

• ½ cup graham cracker crumbs
• 2 tablespoon softened butter

For the cheesecake filling:

• ¼ cup softened cream cheese
• ⅓ cup plain greek yogurt
• 2 teaspoon vanilla extract
• 1.5 cups cottage cheese the higher fat content the creamier the cheesecake will be
• 2 tablespoon honey
• Zest of ½ a lemon

For the strawberry compote:

• 2 cups strawberries fresh or frozen are fine
• 2 tablespoon honey or sugar of choice

Instructions

• To make the fruit compote, add the strawberries (no need to defrost them first if using frozen) and honey to a small saucepan over medium heat. Once bubbling, reduce heat slightly and use a spoon to gently mash the berries. Continue cooking over medium-low heat for about 10 minutes, occasionally mashing fruit to combine. Remove from heat and set aside to allow to cool.
• Make the graham cracker base by combining the graham cracker crumbs and softened butter in a medium bowl. Use a fork to stir the crumbs with the butter until all the crumbs are moist.
• To the bottom of four small glass jars, add 2 tablespoon of the graham cracker crumb mixture. Gently press it down to form a crust at the bottom of the jars.
• In a food processor combine cream cheese, greek yogurt, vanilla extract, cottage cheese, honey and lemon zest (I recommend starting at a low speed). Blend until smooth and creamy (about 5 minutes).
• Once smooth, pour the filling over the graham cracker base (adding about ¾ cup to each jar).
• Top each jar with the strawberry compote. Cover and place in the fridge for about 2 hours (ideally overnight) to thicken slightly before enjoying!

Notes

The glass jars I used are 200mL.

The higher the fat content of the cottage cheese the creamier and thicker the cottage cheese cups will be. I recommend using 5% for the creamiest option.

I do not recommend using a blender in place of the food processor. Blenders tend to mix a bit too quickly, resulting in a VERY thin consistency.

If you would like a thicker strawberry compote, add 1-2 tablespoon of chia seeds in the saucepan while over the heat.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1jar | Calories: 324kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 415mg | Potassium: 268mg | Fiber: 2g | Sugar: 27g | Vitamin A: 485IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 1mg

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