Step 1: Blend the Cheesecake Base
In a blender or food processor, combine the cottage cheese, cream cheese, protein powder, maple syrup, and vanilla extract. Blend until the mixture is ultra-smooth and creamy. Scrape down the sides to make sure everything is incorporated.

Step 2: Prepare the Crust
Crush the keto graham crackers in the food processor or by hand using a zip-top bag and rolling pin. Transfer the crumbs to a bowl and mix with melted butter until evenly coated. The texture should resemble wet sand and hold together slightly when pressed.

Step 3: Layer the Jars
Spoon about 1–2 tablespoons of the crust mixture into the bottom of each jar. Press gently with the back of a spoon. Add the cheesecake filling on top, dividing evenly between jars. Smooth the tops with a spatula.

Step 4: Chill to Set
Place the jars in the refrigerator and chill for 1–2 hours. This allows the filling to firm up slightly and the flavors to meld. You can also refrigerate overnight for an even thicker texture.

Step 5: Add Your Toppings
Once chilled, top each jar with your favorite toppings—fresh strawberries, blueberries, a dollop of jam, a sprinkle of cocoa powder, or a drizzle of dark chocolate. Keep it light or make it dessert-worthy—it’s all up to you.

Storage Instructions
Store your cheesecake jars in the fridge, covered, for up to 4 days. They’re perfect for prepping ahead and grabbing when cravings hit. If layering with fresh fruit, add just before serving to keep the texture and freshness.