Easy Cheesecake in a Jar


Hi loves! I’m going to keep it super short and sweet today since this is a post I made for the Spanish brand Anitin (which you should totally check out if you’re holidaying here!), and most of the info isn’t all that relevant to you outside Spain 🙁

Though let me just say that these cheesecake jars are:

  • Easy to make (duh, all you need is a blender and no fidgeting with thickening agents!)
  • DELICIOUS (duh number 2, it’s cheesecake)
  • Healthy since they’re made with fresh cheese, or tofu for the vegan version, which means that both of them are high in protein, lower in fat and high in calcium. Yay!
  • Cute: I mean, they come in a jar, how much cuter can they get?

If you’d like to give them a go, here’s the recipe! Simple as they come, so I hope you’ll give them a go!

Easy Cheesecake in a Jar

Yield: 4 servings

Easy Cheesecake in a Jar


  • For the base:
  • 90g cookies (I use rosquilletas, a typical Spanish snack which is lower in sugar)
  • 10g coconut oil
  • -
  • For the cream:
  • 300g cottage cheese (use silken tofu for the vegan version)
  • 300g cream cheese (use vegan cream cheese for the vegan version)
  • 1 tbsp. lemon juice
  • 2 tbsp. coconut oil
  • 60g sugar or erythritol


  1. To make the base, process the cookies along with the coconut oil until reduced to crumbs. Press them onto the bottom of 4 jars and chill them in the fridge while you prepare the cream.
  2. To make the cream, blend all the ingredients together until smooth and fill the jars with it.
  3. Let cheesecake chill in the fridge for a couple of hours so the coconut oil can set.
  4. Enjoy with some fresh fruit!


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