Protein Cheesecake Cups (Printable Version)

Creamy, high-protein dessert cups with crunchy base and fresh berry toppings for a healthy indulgence.

# What You Need:

→ Base

01 - 1 cup oat flour or almond flour (gluten-free option)
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 and mix until a crumbly dough forms.
02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin and press firmly to shape the crust.
03 - Beat softened cream cheese until smooth, then incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest until creamy and fully combined.
04 - Spoon the cheesecake filling over the prepared crusts, smoothing the surface with a spatula.
05 - Garnish with selected toppings such as fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate the assembled cups for at least 2 hours until firm and set.
07 - Remove cups from liners and enjoy chilled.

# Expert Advice:

01 -
  • No oven required—just a bowl, a whisk, and 20 minutes of your time.
  • Each cup packs 13g of protein, making it genuinely filling enough to be a post-workout snack or light dessert.
  • The contrast between the crunchy oat base and silky cheesecake filling feels indulgent, but tastes clean and bright.
  • Customize the toppings endlessly—berries, chocolate, nuts, whatever matches your mood that day.
02 -
  • Softened cream cheese is non-negotiable—if it comes straight from the fridge, you'll spend ten minutes fighting lumps instead of making silky filling.
  • Don't skip the Greek yogurt step; it's what prevents the filling from becoming dense and heavy, and it's where most of the protein actually comes from.
03 -
  • Make them in small mason jars instead of muffin liners for an elegant presentation and easier storage.
  • Double the batch on Sunday and portion them throughout the week—they're excellent grab-and-go fuel for busy mornings.
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