Protein Cheesecake Cups (Printable Version)

Creamy high-protein cheesecake cups with oat flour base and optional berry or nut toppings.

# Ingredient List:

→ Base

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

→ Cheesecake Filling

05 - 8 oz 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 g)
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

# Step-by-Step Instructions:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt. Mix until a crumbly dough forms.
02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin, pressing down firmly to create the crust.
03 - In a separate bowl, beat cream cheese until smooth. Add Greek yogurt, vanilla whey protein powder, honey, vanilla extract, and lemon zest. Mix until fully combined and creamy.
04 - Spoon the cheesecake mixture over each crust, smoothing the tops evenly.
05 - Sprinkle desired toppings such as fresh berries, chopped nuts, or dark chocolate shavings.
06 - Refrigerate for at least 2 hours until firm and set.
07 - Remove cups from liners and enjoy chilled.

# Expert Advice:

01 -
  • They taste like real cheesecake but pack more protein than most meals.
  • No baking required, so there's zero risk of a dry or cracked disaster.
  • You can make a week's worth of grab-and-go snacks in under thirty minutes total.
  • The creamy filling contrasts beautifully with that satisfying crunchy base.
02 -
  • Do not skip the pressing step on the base, or your entire cheesecake will taste mushy and fall apart.
  • Make sure your cream cheese is actually softened before you start mixing, or you'll end up with lumps that no amount of beating will fix.
  • The protein powder must be fully incorporated during mixing, or you'll get a grainy bite at the end.
03 -
  • Softened cream cheese is everything; cold or lumpy cream cheese will ruin the whole texture, so plan ahead.
  • Press your base down very firmly so it becomes a solid foundation that won't crumble when you peel away the liner.
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