0 from 9 votes
Easy Healthy Cheesecake in a Jar
Light, fluffy and delicious Cheesecake in a Jar recipe made with skillet granola, cottage cheese Greek yogurt filling and roasted vanilla rhubarb topping is healthy, easy and takes 30 minutes to make from start to finish! It makes for a great dessert, takeout snack, breakfast or brunch meal. Perfect for Easter!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 338 kcal
Course:
Dessert , Breakfast
Cuisine:
European
Ingredients
FOR THE ROASTED RHUBARB:
- 700 grams/1.5 lb rhubarb
- 1 vanilla pod
- 1/2 teaspoon ground cardamom
- Juice of 1/2 lemon
- 3 tablespoons honey
- a pinch of salt
FOR THE SKILLET GRANOLA:
- 90 grams or 1 cup old fashioned oats
- 3 tablespoons sliced almonds
- 2 tablespoons chia seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons coconut oil
- 2 tablespoons honey
- a pinch of salt
FOR THE CHEESECAKE FILLING:
- 500 grams/1 lb soft cottage cheese
- 250 grams/1 lb plain greek yogurt
- 1 teaspoon vanilla extract
Instructions
ROAST THE RHUBARB:
- Preheat the oven to 220 °C or 430 ° F. Trim the ends and cut the rhubarb into finger-sized pieces. Cut vanilla pod lengthwise and scrap the seeds with a teaspoon. Add both seeds and pod to rhubarb pieces together with cardamom, lemon juice, honey and a pinch of salt. Transfer to a baking dish and bake for about 15 minutes, stirring occasionally. If you like it more mushy, increase the baking time for up to 5 more minutes.
Cup of Yum
MAKE THE SKILLET GRANOLA:
- Combine all the ingredients for skillet granola (see the notes above for substitutions). Cook in a skillet over medium for about 5 minutes, stirring often, until golden brown. Let cool.
MAKE THE CHEESECAKE FILLING:
- Whip cottage cheese with Greek yogurt and vanilla extract until smooth.
ASSEMBLE THE CHEESECAKE JARS:
- Fill your jars (or individual glasses) with 2-3 tablespoons granola, 3-4 tablespoons of cheesecake filling and top it all with roasted rhubarb. Add a bit of honey if it's not sweet enough for you. Enjoy!
Notes
- You can use strawberries or cherries for this recipe, but I really encourage you to try rhubarb - it adds a little tartness and a nice texture to the cheesecake.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
33g
(11%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
16mg
(5%)
Sodium
325mg
(14%)
Potassium
608mg
(17%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
235IU
(5%)
Vitamin C
9.3mg
(10%)
Calcium
264mg
(26%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 16mg | 5% |
| Sodium | 325mg | 14% |
| Potassium | 608mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 264mg | 26% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.