Description
This Easy Healthy Cheesecake in a Jar combines roasted rhubarb infused with vanilla and cardamom, a crunchy homemade skillet granola, and a smooth cottage cheese and Greek yogurt filling. Perfectly portioned and naturally sweetened with honey, this dessert is both nutritious and delicious, ideal for a quick indulgence or a charming party treat.
Ingredients
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
Skillet Granola
- 90 grams (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
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 your oven to 220 °C (430 °F). Trim the ends of the rhubarb and cut into finger-sized pieces. Slice the vanilla pod lengthwise and scrape out the seeds. Combine vanilla seeds and pod with rhubarb pieces, ground cardamom, lemon juice, honey, and a pinch of salt. Transfer everything to a baking dish and bake for about 15 minutes, stirring occasionally. For a softer, more mushy texture, bake up to 5 minutes longer.
- Make the skillet granola: In a skillet over medium heat, combine old fashioned oats, sliced almonds, chia seeds, sunflower seeds, coconut oil, honey, and a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the granola turns golden brown. Remove from heat and let cool completely.
- Prepare the cheesecake filling: In a mixing bowl, whip together the soft cottage cheese, plain Greek yogurt, and vanilla extract until the mixture is smooth and creamy, with no lumps.
- Assemble the cheesecake jars: In individual jars or glasses, layer 2-3 tablespoons of the cooled skillet granola at the bottom. Add 3-4 tablespoons of the cheesecake filling on top, then finish with a generous spoonful of the roasted rhubarb. If desired, drizzle a little extra honey on top for added sweetness. Serve and enjoy immediately or chill for later.
Notes
- You can substitute sunflower seeds with pumpkin seeds, or chia seeds with flax seeds in the granola for variation.
- The roasted rhubarb can be sweetened more or less depending on your taste; feel free to adjust honey accordingly.
- For a nuttier flavor, lightly toast the almonds before adding them to the granola mixture.
- To make this dessert ahead, assemble jars and refrigerate for up to 2 days. Granola may lose some crunch but will still taste delicious.
- Ensure the cottage cheese is very soft for a smoother filling; you can blend if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
