Blend the Greek yogurt, cottage cheese, softened cream cheese, vanilla protein powder, honey, vanilla extract, and lemon juice until completely smooth and creamy.
Taste the cheesecake filling and adjust the sweetness or flavor if desired.
In a separate bowl, combine the almond flour and vanilla protein powder.
Add the peanut butter and maple syrup, mixing until a soft cookie dough forms.
Fold the sugar-free mini chocolate chips into the cookie dough.
Roll the cookie dough into small bite-sized balls.
Wash and thoroughly dry the blueberries.
Divide a layer of cheesecake filling among four meal prep jars.
Add a layer of blueberries followed by several cookie dough bites.
Repeat the layers until all ingredients have been evenly distributed.
Finish each jar with a final layer of cheesecake filling.
Garnish with additional blueberries, cookie dough bites, chopped almonds, chia seeds, hemp hearts, or white chocolate shavings if desired.
Cover each jar and refrigerate for at least four hours, preferably overnight, to allow the filling to set and the flavors to develop.
Serve chilled and enjoy within five days.
