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Brownie Batter Cheesecake Jar (with cottage cheese)

5 from 1 rating
Hannah Kling
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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 8oz jars

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

8oz mason jars

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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