Protein Cheesecake Cups (Print Version)

Creamy high-protein cheesecake cups with a crunchy oat base and optional fresh toppings for a healthy snack.

# What You'll Need:

→ Base

01 - 1 cup oat flour (gluten-free option: almond flour)
02 - 1/4 cup almond butter or peanut butter
03 - 2 tablespoons honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 8 ounces reduced-fat cream cheese, softened
06 - 3/4 cup plain Greek yogurt, non-fat or low-fat
07 - 2 scoops vanilla whey protein powder
08 - 2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)

→ Toppings (optional)

11 - Fresh berries
12 - Chopped nuts
13 - Dark chocolate shavings

# How To Make It:

01 - Combine oat flour, almond butter, honey, and salt in a medium bowl until a crumbly dough forms.
02 - Divide the base mixture evenly into 6 muffin liners placed in a muffin tin, pressing firmly to create an even crust.
03 - In a separate bowl, beat the cream cheese until smooth. Incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest until creamy and well blended.
04 - Spoon the filling evenly over the prepared crusts, smoothing the surface with a spatula.
05 - Garnish with optional toppings like fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate the cups for at least 2 hours until set and firm.
07 - Remove from muffin liners and serve chilled.

# Expert Tips:

01 -
  • They taste like a legitimate cheesecake without the guilt or the hours spent stress-baking.
  • One cup hits your protein macros harder than you'd expect from something this creamy and delicious.
  • You can make six of them in under 20 minutes and forget about dessert decisions for days.
02 -
  • Use softened cream cheese, not cold straight-from-the-fridge cream cheese, or you'll end up with tiny lumps that no amount of mixing will fix.
  • Don't skip the pressing step for the base or it will crumble apart when you remove the liners, and that's the opposite of the elegant little dessert you're going for.
  • Greek yogurt is non-negotiable here because it adds protein without making the filling taste chalky the way some low-fat options do.
03 -
  • Cream cheese that's genuinely soft and spreadable makes mixing so much faster and easier, so let it sit on your counter for 15 minutes before you start.
  • If your filling seems too thick after mixing, a tablespoon of milk or yogurt stirred in can bring it back to a spoonable consistency without ruining anything.
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