These Cottage Cheese Cinnamon Roll Cheesecake Jars are the perfect mix of creamy, cinnamon-spiced, and irresistibly delicious! They taste just like a cinnamon roll in cheesecake form—without the wait time!

At this point, I think it’s safe to say I’m in my cheesecake jar era, and I have zero plans of stopping. I’ve made over 10 flavors now—pistachio, banana pudding, strawberry shortcake, you name it—and somehow, each one keeps getting better. This week? It’s Cinnamon Roll Cheesecake Jars, and WOW. Imagine the creamy goodness of cheesecake swirled with buttery cinnamon sugar and topped with the perfect drizzle… yeah, it’s giving cozy bakery vibes in every bite.

I love prepping these at the start of the week because they take literally 5 minutes to throw together, and they’re so versatile. One batch = endless topping possibilities. Want it extra indulgent? Add a dollop of cream cheese frosting. Feeling fancy? A sprinkle of toasted pecans. I swear, no matter what flavor I try, these jars never miss. Can’t wait to see what’s next… because I’m definitely not done yet.

how to make

Alright, let’s make these Cinnamon Roll Cheesecake Jars—it’s honestly too easy and comes together in 5 minutes (aka my kind of recipe).

Start with the crust. Mix up your graham cracker crumbs (or crushed cinnamon cereal!) and press them into your jars. No baking, no fuss—just an easy, buttery base.

Blend the cheesecake filling. Add your cottage cheese, Greek yogurt, maple syrup, cinnamon and vanilla bean paste to a blender. Now, listen up—you only want to blend for 10-15 seconds MAX. Any longer, and you risk the cottage cheese getting too thin and watery. We want thick and creamy, not smoothie vibes!

Make the cinnamon swirl. Stir together Greek yogurt, coconut sugar, and cinnamon until smooth. It should be thick enough to hold its shape but still drizzle-able. Add it into a pipping or ziplock baggie.

Layer it up. Spoon your cheesecake mixture over the crust, then swirl in that dreamy cinnamon goodness. Use a toothpick or knife to create that perfect marbled effect.

Chill & enjoy! You can eat them right away (because, yum), but if you let them sit for an hour or so in the fridge, the flavors get even better.

Tips & Tricks for the Best Cheesecake Jars

• Blend, but don’t over-blend!– 10-15 seconds max is all you need for a smooth and creamy cheesecake texture. Any longer, and it can turn watery, which we definitely don’t want.
• Pick the right cottage cheese– Not all cottage cheese is created equal! I swear by Good Culture 2% because it’s thick and creamy. Some brands are too watery, which can mess with the texture.
• Let them chill for max flavor– While you can eat these right away (I get it, patience is hard), letting them sit in the fridge for at least an hour helps the flavors really come together.

How to Store

Store your cheesecake jars covered in the fridge for up to 4-5 days—they actually get better as they sit! If you’re meal-prepping, keep the toppings separate until you’re ready to eat so everything stays fresh. Avoid freezing, as dairy-based cheesecakes tend to get icy and change texture.

If you make this Cottage Cheese Cinnamon Roll Cheesecake Jar, 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.

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Cottage Cheese Cinnamon Roll Cheesecake Jar

5 from 6 ratings

Hannah Kling

These Cottage Cheese Cinnamon Roll Cheesecake Jars are the perfect mix of creamy, cinnamon-spiced, and irresistibly delicious! They taste just like a cinnamon roll in cheesecake form—without the wait time!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 8oz jars

Ingredients  

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For the Crust:

• 1 cup graham cracker crumbs (or cinnamon cereal crushed, nuts, granola)

For the Cheesecake Filling:

• 1.5 cups cottage cheese (low fat 2% Good Culture)
• 1/2 cup plain Greek yogurt
• 1/4 cup maple syrup
• 1 tsp vanilla bean paste (or 1 tsp vanilla extract)
• 1/2 tsp cinnamon

For the Cinnamon Swirl:

• 2 tbsp coconut sugar
• 1/4 cup greek yogurt
• 1 tsp cinnamon

Instructions

• In a small bowl, crush the graham crackers until you have a fine crumb. You can do this with a spoon, in a blender, or in a plastic baggie. Divide the mixture between your jars or small cups, pressing it down gently to form a crust layer. Set aside.
• In a blender, combine cottage cheese, Greek yogurt, maple syrup, cinnamon and vanilla bean paste. Blend for 10-15 seconds max—just until smooth and creamy. Be careful not to over-blend, or the mixture can become too thin and watery.
• In a small bowl, mix together Greek yogurt, coconut sugar, and cinnamon until smooth. Transfer the mixture to a piping bag or a ziplock bag, then snip off a small corner to create an easy swirl design.
• Spoon the blended cheesecake mixture over the crust in each jar. Pipe the cinnamon swirl mixture over the top, creating a spiral or zig-zag pattern.
• Use a toothpick, skewer, or the back of a spoon to gently swirl the cinnamon into the cheesecake layer, creating a marbled effect.
• Cover and refrigerate the jars for at least 1 hour to let the flavors develop (or enjoy immediately if you can’t wait!). Serve as is, or top with whipped cream, extra cinnamon, or a drizzle of cream cheese frosting for a more indulgent treat.

Equipment

8oz Glass Jars with Lids

Notes

• Don’t Over-Blend the Cheesecake Filling – Blending for 10-15 seconds max is key! Over-blending can make the mixture too thin and watery. You want a thick, creamy texture that holds up in the jar.
• Perfecting the Cinnamon Swirl – Using a piping bag or a ziplock bag makes it easy to create a clean swirl design. Just cut a small corner off the bag and pipe it in a spiral or zig-zag pattern before swirling with a toothpick for that marbled effect.
• 3. How to Store – Keep the cheesecake jars covered in the fridge for up to 4-5 days. The flavors actually get better as they sit! Let them rest at room temp for 5-10 minutes before eating for the best texture. Freezing isn’t recommended, as it can change the consistency.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!