Cherry Pie Cheesecake Jars
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These cherry pie cheesecakes are high protein, gluten free, and have no refined sugars. The cheesecake filling is made with cottage cheese (don’t worry, it’s blended until completely smooth!), and I added French Vanilla Protein Powder to up the protein even more.
I used my favorite clean ingredient protein powder from Just Ingredients, made with 100% grass whey, and contains no gums or artificial flavors. You can save sitewide with code colleenF10.
I’ve been loving cottage cheese mousse as an easy grab and go protein packed breakfast!
You can also enjoy it as an afternoon snack, or an after meal sweet tooth fix!
Why You’ll Love These Cherry Pie Cheesecake Jars
- They take just minutes to make
- The cheesecake filling is incredibly think and creamy, and it’s packed with protein!
- The cherry pie topping is made with real cherries (no canned pie filling here), it’s incredibly gooey, and perfectly sweet
- You can customize with any fruit compote topping following the same instructions (think peach pie type filling, blueberry compote, strawberries, etc.)
- The cottage cheese mousse can also be altered to the flavor of your choice. Check out my Strawberry Shortcake Cottage Cheese Mousse Cups, or my simple Peanut Butter Chocolate Mousse Cups!
Key Ingredients
- Cottage Cheese – it does not matter if you like cottage cheese or not! Once blended until smooth the chunky texture is gone. When blended with a fat source, like the cashew butter, and the added thickness from the protein powder, this mousse gets incredibly thick and creamy, and thickens even more overnight! Use full fat for the creamiest ice cream texture
- Cashew butter – adds to the creaminess while remaining neutral in taste. THIS brand is my favorite raw cashew butter, and it’s the best price I’ve seen!
- French Vanilla Protein Powder – the flavor is unbelievable! It tastes so smooth and creamy, and adds a boost of protein as well as delicious flavor. My code colleenF10 saves you sitewide off my favorite clean ingredient protein powder from Just Ingredients
- Pure maple syrup – adds sweet without adding refined table sugar. Pure maple syrup (not pancake syrup) is lower glycemic index than white sugar, so it’s easier on your blood sugar
- Cherries – I prefer frozen here because there are more juices released
- Arrowroot flour – thickens the liquid of the cherry compote for a gooey pie-like topping
Serves: 4
Ingredients
- 16 oz Cottage Cheese
- 1/4 cup Cashew Butter
- 3 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder
- 1 tsp Vanilla Paste, Or extract
- 1 cup frozen cherries
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tbsp arrowroot flour + 2 tbsp water
How to Make Cherry Pie Cheesecake Jars
- Blend cottage cheese ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottoms of your storage jars (6oz I find work best) with crushed gluten free graham crackers
- Pour cottage cheese mousse overtop
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Make cherry pie filling by combining cherries, lemon juice, and pure maple syrup in a sauce pan
- Heat over low-med heat until just slightly starts to boil
- Mix arrowroot and water together in a separate bowl
- Once the cherry mix is warm, add the arrowroot mixture and stir
- It will thicken right away
- Pour overtop chilled cheesecake jars, and enjoy!
- Even with the cherry topping these can be stored in the airtight container in the fridge up to 3 days
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
These cups can be enjoyed right away, but their thickness increases as you let it sit the fridge! I recommend at least 4 hours, but overnight is great, too!
Variations for Dietary Preferences
- Cashew butter – can replace with sunbutter or vanilla oat butter like the oat haus brand. You can probably leave it out entirely, it may just be not quite as thick
- Dairy free – You can use 1 3/4 cup coconut cream to keep this dairy free. Also be sure to use a plant based protein powder
- This recipe can be made without the protein powder
- You can replace the pure maple syrup with honey
- Again, use any fruit compote you’d like following the same ratios as the cherry pie filling in the instructions!
I’m sure these Cherry Pie Cheesecake Jars will satisfy your summertime sweet tooth, while helping you hit your protein goals, too! I love them as an easy grab and go breakfast, or an afternoon pick me up!
If you make these Cherry Pie Cheesecake Jars I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Cherry Pie Cheesecake Jars
Thick and creamy, protein packed, and perfectly complimented with a gooey homemade cherry pie compote! The ultimate summer dessert that keeps you hitting your protein goals, too!
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Servings: 4
Ingredients
- 16 oz Cottage Cheese
- 1/4 cup Cashew Butter save $ with code colleenF
- 3 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder save $ with code colleenF10
- 1 tsp Vanilla Paste Or extract
- 1 cup frozen cherries
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 1 tbsp arrowroot flour + 2 tbsp water
Instructions
- Blend cottage cheese ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottoms of your storage jars (6oz I find work best) with crushed gluten free graham crackers
- Pour cottage cheese mousse overtop
- Refrigerate at least a few hours, or overnight for optimal thick texture
- Make cherry pie filling by combining cherries, lemon juice, and pure maple syrup in a sauce pan
- Heat over low-med heat until just slightly starts to boil
- Mix arrowroot and water together in a separate bowl
- Once the cherry mix is warm, add the arrowroot mixture and stir
- It will thicken right away
- Pour overtop chilled cheesecake jars, and enjoy!
- Even with the cherry topping these can be stored in the airtight container in the fridge up to 3 days
Notes
If you want to freeze the mousse you can. Be sure to pour into single serve jars, without crackers or toppings. Allow to thaw under refrigeration overnight, then add toppings of choice
These look amazing…is there a substitute for the cashew butter? I don’t normally have that and it’s quite pricey at the store….
There are a few alternatives! You could use sunbutter or a vanilla oat butter, both are more neutral in taste just like the cashew butter. You can also blend 2-3 tbsp raw cashes soaked in hot water for 20min + so they’re easy to blend. Lastly, it shouldn’t alter the taste if you just leave it out! The mousse portion just won’t be quite as thick
Can I use tapioca flour instead for the thickening, I couldn’t find the arrowroot flour at my store.
Yes that will work too!