Brownie Batter Cheesecake Jar (with cottage cheese)
This Brownie Batter Cheesecake Jar is rich, chocolatey, and made with creamy blended cottage cheese for the perfect no-bake treat. Layered with wholesome ingredients like almond flour, Greek yogurt, and chocolate chips, it’s the ultimate single-serve dessert that’s easy to prep and seriously crave-worthy.
Some recipes happen because I plan them… and others, like this Brownie Batter Cheesecake Jar, happen because I was standing in front of the fridge thinking, “Okay but what if I blended cottage cheese with chocolate?” And the result? Straight-up magic. It’s rich, creamy, full of brownie batter energy, and just so happens to come together in a blender with ingredients I almost always have on hand.
If you’ve made any of my cheesecake jars before (hi vanilla, lemon, and strawberry shortcake), you already know the texture situation — thick, spoonable, and totally addictive. This version gets its deep chocolate flavor from cocoa powder, almond butter, and a handful of chocolate chips mixed in for good measure. It’s quick, easy, and tastes like dessert in its most fun form — in a jar, with a spoon, no baking required.
Ingredients & Substitutions
Here’s everything you’ll need to make your brownie batter cheesecake jar — plus a few swaps in case you want to make it your own:
- Cottage cheese – I use Good Culture 2% for a creamy, protein-rich base. Blend it until smooth so the texture is thick and silky (trust me, no curds here).
- Greek yogurt – Adds a little tang and helps bring everything together. Any plain or vanilla Greek yogurt will work — dairy-free options are great too!
- Maple syrup – Just enough to sweeten things naturally. You can swap in honey or agave if that’s more your vibe.
- Vanilla extract – Brings out that classic cheesecake flavor.
- Almond flour – This helps thicken the batter and gives it more of that brownie batter consistency — soft, scoopable, and rich.
- Almond butter – Adds creaminess and richness. Peanut butter works too for a chocolate PB twist.
- Cocoa powder – For that rich chocolate flavor. Use whatever cocoa you love — Dutch-process, unsweetened, or raw cacao powder all work.
- Chocolate protein powder – Totally optional, but it bumps up the chocolate flavor and makes the texture even thicker. If skipping, just add a little extra cocoa powder.
- Chocolate chips – Folded in and sprinkled on top because… obviously. Use dark, semi-sweet, or dairy-free — whatever you love.
- Chocolate granola (blended) – This acts as your no-bake crust at the bottom of the jar. I just pulse it in a blender until crumbly. Adds a little crunch and flavor without needing to bake anything!
How to Make
Blend the base. In a high-speed blender, combine the cottage cheese, Greek yogurt, maple syrup, vanilla, cocoa powder, almond flour, almond butter, and chocolate protein powder (if using). Blend until smooth and creamy — about 15–20 seconds. Don’t over-blend or it can get too runny!
Stir in the chocolate chips. Once blended, transfer the mixture to a bowl and fold in the chocolate chips. This gives you those little pockets of melty goodness in every bite.
Make the crust. Add your chocolate granola to a blender or food processor and pulse until it resembles a crumbly crust. Spoon a layer into the bottom of your jar and gently press it down to create the base.
Assemble. Spoon the brownie batter cheesecake mixture on top of the crust layer. Smooth out the top with the back of a spoon. You can enjoy it right away if you’re going for a soft, pudding-like texture — or refrigerate for 1–2 hours to let it firm up more like classic cheesecake.
Tips & Tricks for the creamiest cheesecake jars
- Blend just until smooth. About 15–20 seconds is perfect — you want everything creamy, but over-blending can make it too runny.
- Adjust the thickness. If your mixture feels too thin, add a little more almond flour or cocoa powder to thicken it up. If it’s too thick, a splash of almond milk or more yogurt will loosen it.
- Use a good food processor or blender. A high-speed blender makes all the difference in getting that silky-smooth texture, especially with the cottage cheese.
- Customize the crust. No chocolate granola? You can use any granola you love, crushed cookies, or even blended oats for a simple swap.
- Chill if you want it firmer. It’s delicious right away, but if you let it sit in the fridge for an hour or two, it thickens into more of a true cheesecake texture.
Best Ways to Serve and Store
Serve: This brownie batter cheesecake jar is amazing straight from the fridge, but you can also enjoy it right after blending if you like a softer, pudding-like texture. I love topping it with extra chocolate chips, a drizzle of almond butter, or a sprinkle of flaky salt for that extra bite.
Store: Keep jars covered in the fridge for up to 4 days. The texture actually gets thicker and more cheesecake-like the longer it chills — so it’s a great make-ahead treat. Just wait to add toppings until you’re ready to eat!
If you make these Cottage Cheese Brownie Batter Cheesecake Jars, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Brownie Batter Cheesecake Jar (with cottage cheese)
Ingredients
Cheesecake Filling:
- 1 cup cottage cheese (I use Good Culture 2% low fat)
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour (can sub oat flour)
- 1/4 cup almond butter
- 2 tbsp cocoa powder
- ¼ cup chocolate protein powder (or more cacao powder)
- ½ cup chocolate chips + more for topping
Crust:
- 1 cup chocolate granola (blended.)
Instructions
- Add cottage cheese, Greek yogurt, maple syrup, vanilla extract, cocoa powder, almond flour, almond butter, and chocolate protein powder (if using) to a high-speed blender. Blend for 15–20 seconds until smooth and creamy.
- For a smoother texture, you can pulse the chocolate chips into the mixture using the blender or food processor. If you prefer chocolate chunks throughout, fold them in by hand after blending.
- Blend chocolate granola in a blender or food processor until crumbly. Add a layer to the bottom of a jar and gently press down to form the crust.
- Spoon the brownie batter cheesecake mixture on top of the crust. Smooth out the top.
- Chill for 1–2 hours for a firmer texture, or enjoy immediately for a softer, pudding-like consistency.
- Top with extra chocolate chips, a drizzle of almond butter, or flaky salt before serving.
Equipment
Notes
- Don’t over-blend! About 15–20 seconds is all you need — blending too long can make the mixture too thin.
- Fold or pulse your chocolate chips. For a smooth texture, pulse them right into the batter. Want big melty pockets? Fold them in after blending.
- The longer it chills, the thicker it gets. You can eat it right away, but for that true cheesecake texture, let it chill for at least an hour — trust me, it’s worth the wait.
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What are the macros on the Brownie Butter Cheesecake jars?
I don’t personally track macros so I don’t usually include them, and they can vary quite a bit depending on the brands you us, but you can pop the ingredients into something like MyFitnessPal to get a quick breakdown! 😊
My first recipe I ever tested from you and I’ve came back and tried the cinnamon roll and the biscoff jars. Delish! In this one, I used crushed Oreos instead of the granola bc I think it’s a better texture and better for that brownie feel!
i’m SO pleased to hear you’re enjoying them!!