Ingredients
Cheesecake Filling
225 g (8 oz) light cream cheese, softened
1 cup (240 g) plain nonfat Greek yogurt
1 scoop (30 g) vanilla protein powder
2 tbsp sugar-free vanilla pudding mix (optional, for a thicker texture)
1–2 tbsp maple syrup or sugar-free sweetener, to taste
1 tsp vanilla extract
½ tsp ground cinnamon
Apple Layer
2 medium apples, peeled and diced
1 tsp cinnamon
1 tsp lemon juice
Topping
2 tbsp sugar-free caramel sauce (or regular caramel sauce)
Whipped topping (optional)
Extra cinnamon for dusting
Instructions
Toss the diced apples with cinnamon and lemon juice. For softer apples, microwave them for 1–2 minutes, then let cool.
In a large bowl, beat together the cream cheese, Greek yogurt, vanilla protein powder, pudding mix (if using), sweetener, vanilla, and cinnamon until smooth.
Divide half of the cheesecake mixture among 4 jars.
Add a layer of diced apples.
Top with the remaining cheesecake mixture.
Garnish with more diced apples, a drizzle of caramel sauce, whipped topping, and a sprinkle of cinnamon.
Chill for at least 1 hour before serving.
Approximate Nutrition (per jar)
Protein: ~37–38 g
Calories: ~150–220 kcal (depending on ingredients used)
Carbs: ~8–15 g
Fat: ~3–6 g
Store covered in the refrigerator for up to 3 days.