Protein Cheesecake Cups (Print)

Creamy high-protein dessert cups featuring a crunchy oat base and smooth filling, chilled to perfection.

# 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 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

# Directions:

01 - Combine oat flour, almond butter, honey, and salt in a medium bowl until crumbly dough forms.
02 - Distribute base mixture evenly into 6 muffin liners in a muffin tin, pressing firmly to create crust.
03 - Beat cream cheese in a separate bowl until smooth. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon zest; mix until creamy and fully combined.
04 - Spoon cheesecake filling over crusts, smoothing the tops evenly.
05 - Sprinkle 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 cups from liners and enjoy chilled.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but you'll be done in 20 minutes of actual work.
  • The protein powder means you're eating something genuinely nutritious without any of the guilt.
  • No oven required—perfect for hot days or when heating up the kitchen sounds awful.
  • Each cup is portion-controlled, so there's no mindlessly eating straight from a pan.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will create lumps that no amount of mixing can fix.
  • Don't skip pressing the base firmly; a loose crust will fall apart the moment you bite into it, and that disappointing crunch ruins the whole experience.
  • The filling needs at least 2 hours to set properly, so plan accordingly—rushing it will give you a soupy dessert.
03 -
  • Let your cream cheese sit on the counter for 15 minutes before mixing—softness matters more than you'd think for a smooth, lump-free filling.
  • Use a hand mixer instead of a whisk if you have one; it takes half the effort and eliminates any protein powder clumps that could ruin the texture.
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