Ingredients
Scale
- 1/2 cup graham cracker crumbs
- 1 tablespoon melted coconut oil or butter
- 1 cup non-fat Greek yogurt (plain or vanilla)
- 4 oz light cream cheese, softened
- 2 scoops (approx. 60g) vanilla protein powder
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine the graham cracker crumbs with the melted coconut oil or butter. Stir until the mixture looks like wet sand. Divide the mixture evenly between four small glass jars and press down firmly with a spoon to create a solid base.
- In a medium mixing bowl, whisk together the softened light cream cheese and Greek yogurt until smooth and lump-free. Add the vanilla protein powder, vanilla extract, and honey. Continue mixing until the protein powder is fully incorporated and the texture is light and airy.
- If using frozen cherries, thaw them slightly. In a small bowl, toss the cherries with the lemon juice. For a more jam-like consistency, you can lightly mash a few of the cherries with a fork to release their natural juices.
- Spoon the protein cheesecake mixture over the graham cracker crust in each jar. Smooth the tops with the back of a spoon. Finally, top each jar with a generous layer of the prepared cherries and their juices.
- Place the lids on the jars or cover them with plastic wrap. Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the filling to firm up slightly for the best texture.
- Cook Time: 15 minutes