Protein Cheesecake Cups (Printable)

Creamy, protein-packed cheesecake cups with a crunchy oat base and optional fresh toppings.

# What You Need:

→ 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 oz 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 - Evenly press the base mixture into 6 muffin liners placed in a muffin tin, compacting firmly.
03 - Beat cream cheese until smooth. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon zest; blend until creamy.
04 - Spoon the cheesecake filling over the crusts and smooth the surfaces evenly.
05 - Garnish with fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate the cups for a minimum of 2 hours until fully set and firm.
07 - Remove from liners and serve chilled.

# Expert Suggestions:

01 -
  • They taste like an indulgent cheesecake but you won't crash an hour later.
  • No baking required, which means no heating up your kitchen and no waiting for anything to cool.
  • Each cup feels like a special treat, even though it's genuinely good for you.
02 -
  • Let your cream cheese come to room temperature completely, or the filling will be lumpy no matter how much you stir—cold cream cheese doesn't mix smoothly with liquid.
  • The difference between a good crust and a muddy crust is how firmly you press it; gentle pressing leads to crumbs in every bite.
03 -
  • Invest in a good offset spatula for smoothing the filling—those few seconds of extra care make them look restaurant-quality.
  • If you love a nuttier flavor, toast your oats lightly in a dry pan before blending them into flour; it deepens the whole flavor profile.
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