Matcha Cheesecake Jars (with Cottage Cheese)
Creamy Matcha Cheesecake Jars made with blended cottage cheese, Greek yogurt, maple syrup, and matcha powder for a smooth, no-bake dessert. Layered with a chocolate cookie crust and topped with fresh whipped cream, these easy cheesecake jars come together in minutes and chill into the perfect café-inspired treat.
Servings 2 jars
Ingredients
Cheesecake Filling
- 1 cup cottage cheese
- ½ cup Greek yogurt
- ¼ cup maple syrup
- 1 tbsp vanilla bean paste
- 3 tsp matcha powder
Cookie Crust
- 1 cup crushed chocolate sweet thins (Simple Mills or chocolate cookies (such as Oreos))
Whipped Cream Topping
- 1 cup heavy whipping cream
Garnish
- Matcha powder for dusting
Instructions
Make the filling
- Add cottage cheese, Greek yogurt, maple syrup, vanilla bean paste, and matcha powder to a blender or food processor.
- Blend until completely smooth and creamy.
Prepare the cookie layer
- Crush the chocolate cookies into fine crumbs.
Assemble the jars
- Divide the cookie crumbs evenly between jars to form the base.
- Pour the matcha cheesecake mixture on top.
Make the whipped cream
- Using a hand mixer or whisk, whip the heavy cream until soft peaks form.
Finish the jars
- Top each jar with whipped cream and lightly dust with matcha powder.
Chill and serve
- Refrigerate for about 30 minutes before serving for the best texture.
Notes
- Use full-fat cottage cheese and Greek yogurt for the creamiest cheesecake texture.
- If you prefer a stronger matcha flavor, add an extra ½–1 teaspoon matcha powder.
- Simple Mills Chocolate Sweet Thins keep this recipe gluten-free, but regular chocolate cookies work as well.
- These jars are great for meal prep desserts since they can be made a day ahead and stored in the fridge.
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