Protein Cheesecake Cups (Print View)

No-bake, high-protein creamy cups with a crunchy oat base and optional fresh toppings.

# Components:

→ Base

01 - 1 cup oat flour or almond flour for 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 non-fat or low-fat Greek yogurt
07 - 2 scoops vanilla whey protein powder (approximately 60 grams)
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

# Directions:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt. Mix until a crumbly dough forms.
02 - Distribute the base mixture evenly into 6 muffin liners placed in a muffin tin. Press firmly to form a crust layer.
03 - In a clean bowl, beat softened cream cheese until smooth. Add Greek yogurt, vanilla whey protein powder, honey, vanilla extract, and lemon zest. Mix thoroughly until creamy and homogeneous.
04 - Spoon the prepared cheesecake filling evenly over each crust, smoothing the surface.
05 - Garnish each cup with desired toppings such as fresh berries, chopped nuts, or dark chocolate shavings.
06 - Refrigerate for at least 2 hours until set and firm.
07 - Remove from muffin liners and serve chilled.

# Expert Advice:

01 -
  • They taste like a real cheesecake but come together in 20 minutes with zero baking stress.
  • Each cup packs 13g of protein, so you can eat dessert guilt-free without feeling like you're sacrificing taste.
  • No-bake means your kitchen stays cool, and you'll have them ready before your post-workout window closes.
02 -
  • Don't skip the softening step for cream cheese—cold cream cheese will never blend smoothly no matter how hard you beat it, and you'll taste the grittiness.
  • The filling needs every bit of those 2 hours to set; rushing it will result in a wobbly cup that falls apart when you unwrap it, which I found out the expensive way.
03 -
  • Use muffin liners in contrasting colors or patterns—they make removal easier because you can see exactly where the edge is, and they look cheerful in your muffin tin.
  • Zest your lemon before juicing it if you're using the juice for something else; it takes 10 extra seconds and transforms the flavor from good to genuinely special.
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