Description
These No Bake Cookie Dough Cheesecake Jars combine the creamy richness of cottage cheese and Greek yogurt with the sweet, nostalgic flavors of cookie dough and vanilla granola, layered beautifully for an easy, oven-free dessert perfect for any occasion.
Ingredients
Scale
Granola Base
- 1 cup vanilla granola (blended into a powder)
Cheesecake Filling
- 1.5 cups cottage cheese (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
- 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
Whipped Cream
- 1/2 cup heavy whipping cream
- 1 tsp vanilla bean paste
- 1-2 tsp powdered sugar (optional)
Instructions
- Prepare Granola Powder: Blend the vanilla granola in a blender until it becomes a fine powder. Set this aside for layering.
- Make Cheesecake Filling: Add cottage cheese, plain Greek yogurt, maple syrup, and vanilla bean paste into a processor and pulse for about 15 seconds. Avoid over-processing to prevent a runny texture. Place the filling in the fridge to chill.
- Prepare Cookie Dough: In a bowl, combine pure maple syrup, almond butter, vanilla, almond flour, and mini dark chocolate chips. Mix thoroughly and roll into bite-sized balls to form cookie dough bites.
- Make Whipped Cream: Whip the heavy cream with vanilla bean paste and powdered sugar (if using) until soft peaks form. Keep chilled.
- Assemble Jars: In 8-ounce jars, layer the dessert starting with a spoonful of granola powder, followed by a layer of cheesecake filling mixed with cookie dough bites, and top with a generous dollop of homemade whipped cream.
Notes
- Use good quality low-fat cottage cheese for a creamy texture and reduced calories.
- Pulse the cheesecake filling just enough to blend — over-processing may make it too runny.
- You can substitute almond butter with peanut butter for a different flavor profile.
- Adjust powdered sugar in the whipped cream according to your desired sweetness.
- This dessert keeps well stored in the fridge for up to 3 days in sealed jars.
Nutrition
- Serving Size: 1 jar (8 ounces)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
