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!

Course Dessert, Breakfast

Cuisine European

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 338kcal

Author Elena Szeliga

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.

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.

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