Ingredients
Cheesecake Whip Base
Greek yogurt, plain nonfat: 1.5 cups. This is where most of the protein comes from
Low-fat cream cheese: 4 oz, softened
Vanilla protein powder: 1 scoop, ∼25g protein
Honey or maple syrup: 2 tbsp
Vanilla extract: 1 tsp
Lemon juice: 1 tsp for that cheesecake tang
Blueberry Compote
Blueberries: 1.5 cups, fresh or frozen
Lime juice: 1 tsp
Honey: 1 tbsp
Cornstarch slurry: 1 tsp cornstarch + 1 tsp water, optional for thicker compote
Crumble + Topping
Graham crackers: 4 sheets, crushed
Melted butter: 1 tbsp
Fresh blueberries: 1/2 cup for topping
Instructions
Make the whip: In a bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, honey, vanilla, and lemon juice. Whip until creamy and fluffy. Chill 10 mins.
Make the compote: In a small pan, add blueberries + lime juice + honey. Simmer 5-6 mins until berries burst. Stir in cornstarch slurry if you want it thicker. Cool completely.
Make the crumble: Mix crushed graham crackers with melted butter. Toast in a dry pan 2 mins for extra crunch.
Layer the jars:
Layer 1: 2 tbsp graham crumble
Layer 2: Cheesecake whip
Layer 3: Blueberry compote swirl
Repeat, then top with fresh blueberries + a sprinkle of crumble like in the photo