Protein Cheesecake Cups Healthy (Printer View)

Creamy protein cheesecake cups with a crunchy base for a healthy, flavorful indulgence.

# Components:

→ Base

01 - 1 cup oat flour (substitute 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 Greek yogurt (non-fat or low-fat)
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

# Method:

01 - Combine oat flour, almond butter, honey, and salt in a medium bowl, mixing until the texture resembles a crumbly dough.
02 - Divide the base mixture evenly into six muffin liners placed in a muffin tin, pressing firmly to create an even crust layer.
03 - Beat softened cream cheese until smooth. Incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest, blending thoroughly until creamy.
04 - Spoon the cheesecake filling over each crust, smoothing the surface evenly.
05 - Optionally, garnish with fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate the assembled cups for at least two hours until firm and set.
07 - Remove from muffin liners and serve chilled.

# Expert Advice:

01 -
  • They taste like cheesecake but pack 13g of protein, so you're not fooling yourself with health theater.
  • No oven required—just mix, press, chill, and you've got six perfect portions waiting in your fridge.
  • The base stays crunchy while the filling stays creamy, which is honestly the texture dream I didn't know I was chasing.
02 -
  • Room temperature cream cheese is non-negotiable—cold cream cheese will never fully incorporate and you'll taste it in every bite.
  • Don't skip the pressing step for the base; I learned this the hard way when my first batch fell apart as soon as I peeled off the liner.
03 -
  • Make the base texture slightly moister than you think it needs to be—it firms up as it chills and becomes the perfect crunch.
  • Use a rubber spatula to smooth the filling; it keeps everything even and makes the final presentation look like you actually know what you're doing.
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