high-protein candy corn cheesecake jars — Makes: *3 jars*
Per Serving: *33g Protein | 397 Cal*

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If you’re anything like me, you love fall flavors and festive treats—but you don’t love the sugar crash that usually follows. These No-Bake High-Protein Candy Corn Cheesecake Jars deliver everything you want from a Halloween dessert: creamy cheesecake texture, nostalgic candy corn flavor, and that cozy ginger snap crunch… all while packing 33 grams of protein per serving.

The inpsiration arose when I walked into a Walgreens last week and accidnetly stumbled through the halloween candy aisle. I always forget how much I love candy corn until I spot a fresh bag of them just sitting on the shelf calling my name. At first I thought I’d create something baked, but reality set it in when I realized I barely had any time to test a baked recipe (Halloween was in a week!) I LOVE no-bake cottage cheese treats because of how EASY they are to make, not to mention how high in protein they are, so this felt right.

This recipe is proof that high-protein eating doesn’t mean missing out on fun or flavor. It’s balanced, satisfying, and completely guilt-free—because yes, you can hit your goals and enjoy dessert season.

Why You’ll Love This No-Bake, High-Protein Candy Corn Cheesecake Recipe

No baking required. Just blend, layer, and chill—perfect for busy schedules.
Protein-packed. Each jar has 33g of protein thanks to cottage cheese and protein powder.
Balanced macros. 415 calories | 33g protein | 44g carbs | 12g fat.
Tastes like Halloween nostalgia. The melted candy corn blends right into the cheesecake base, giving it that buttery vanilla flavor we grew up with.
Make-ahead friendly. These jars keep well in the fridge for up to 3 days—ideal for meal-prep or portion-controlled treats.

As a nutrition coach and recipe developer, I design high-protein snacks that make you feel like a protein snack yourself—strong, confident, and in control. These cheesecake jars fit that exact approach: they balance sweetness with structure, indulgence with intention.

Instead of relying on cream cheese and sugar, we use a blend of:

Cottage cheese for creaminess, casein-based protein, and a naturally tangy flavor that mimics cheesecake.
Vanilla protein powder for extra protein and sweetness without added sugar.
A little candy corn, melted down for the real Halloween taste, but used in a smart, portion-conscious way.

Ingredients

Makes 3 small jars

Base & Filling:

3 oz (about 15) ginger snap cookies (I used Mi-Del; graham crackers also work)
1 1/2 cups low fat cottage cheese
1/2 cup fat-free greek yogurt
2 scoops vanilla protein powder (I used Clean Simple Eats, Code: PROTEINSNACKQUEEN to save $)
¼ cup (15–20 pieces) candy corn (I used Brach’s)
2 tablespoons almond milk (Almond Breeze unsweetened!)
2 tablespoons instant vanilla pudding mix (I use sugar-free Simply Delish)

Topping:

Low-fat Whipped cream (I used fat-free Reddiwhip)
Crushed ginger snap crumble
Extra candy corn for garnish

Instructions

Heat 2–3 tablespoons of almond milk in the microwave until hot but not boiling. Pour over a small jar or bowl of candy corn and let it sit for 10 minutes. The candy will soften and begin to melt, creating a sweet, syrupy liquid. This forms the base of your candy corn flavor.
Add cottage cheese, greek yogurt, protein powder, pudding mix, and your melted candy corn milk to a food processor. Blend until smooth and creamy. Scrape the sides as needed—this step is key for that silky cheesecake texture. Taste and adjust sweetness if needed (depending on your protein powder).
Place the ginger snaps in a zip-top bag and crush with a rolling pin (or pulse in a food processor) until you have fine crumbs. Set aside a tablespoon or two for garnish.
Layer about ¼ cup of cookie crumbs into the bottom of each jar. Spoon or pipe the cheesecake mixture on top, filling each jar evenly.
Finish with a swirl of whipped cream (only if eating right away), a sprinkle of cookie crumble, and a candy corn or two for the perfect festive touch.
Refrigerate for at least 1 hour to let the flavors set. These can be made up to 2 days ahead—just add toppings right before serving.

Nutrition Info (Per jar, makes 3 jars)

Calories: 397
Protein: 33g
Carbs: 44g
Fat: 10g

Make It Ahead or Meal Prep It

These jars store beautifully in the fridge for 2–3 days.
I like to make them on Sunday night and enjoy them as:

A post-workout dessert that feels indulgent but aligns with your goals.
A sweet tooth fix that doesn’t derail your day.
A meal prep treat when you want something fun but balanced.

Pro tip: Store without whipped cream until ready to serve to keep the layers clean and pretty.

A Balanced Treat That Fits Your 2.0 Lifestyle

If you’ve been following my coaching philosophy, you know that I don’t believe in labeling foods as “good” or “bad.” What matters most is how consistently your daily actions reflect the 2.0 version of you—the one who:

Nourishes her body with protein and whole foods,
Practices balance instead of restriction,
And enjoys the occasional treat without guilt.

This cheesecake jar isn’t about being “perfect.” It’s about being aligned—choosing a treat that supports your goals and your enjoyment.

That’s the essence of a sustainable, protein-forward lifestyle.

FAQs

You can, but the texture will change. Greek yogurt makes the filling slightly tangier and looser. For the best cheesecake texture, use part cottage cheese and part Greek yogurt—it balances creaminess, flavor, and protein.
Here are a few easy swaps:
- Use sugar-free, 0 calorie pudding mix.
- Reduce the amount of candy corn used
- Reduce how many cookies you use
- Opt for light whipped topping instead of regular.
Each of these keeps flavor high and macros balanced.
Instant pudding mix thickens the filling and gives that smooth, custardy texture without baking. It also helps bind the cottage cheese and protein powder together so the dessert sets like real cheesecake.
A blender can work, but a food processor creates the creamiest result with less air and no curd texture. If using a blender, blend longer and scrape down the sides a few times for a silky consistency.
Make a mini version! Layer the cheesecake mixture into shot glasses or 4-oz jars, top with whipped cream and a single candy corn. Serve chilled on a dessert board with sliced apples, dark chocolate squares, and protein cookies for a festive, macro-friendly spread.

Try It, Share It, Save It

If you make these No-Bake High-Protein Candy Corn Cheesecake Jars, tag me on Instagram @proteinsnackqueen so I can see your creations!