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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Course: Dessert

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

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