Protein Cheesecake Cups (Printer-Friendly)

Creamy no-bake cheesecake cups with protein-packed filling and crunchy oat base, ideal for a nutritious snack.

# 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 a crumbly dough forms.
02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin and press firmly to create a crust layer.
03 - Beat cream cheese until smooth. Incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest until fully combined and creamy.
04 - Spoon the cheesecake filling over each crust in the muffin tin, smoothing the tops evenly.
05 - Optional: Garnish with fresh berries, chopped nuts, or dark chocolate shavings as desired.
06 - Refrigerate for at least 2 hours until firm and set.
07 - Remove cups from liners and enjoy cold.

# Expert Suggestions:

01 -
  • They taste like indulgent cheesecake but pack thirteen grams of protein per cup, so you're actually nourishing yourself.
  • No oven required, no baking skills needed, just mixing and pressing and waiting, which means less stress and more snacking.
  • You can make them Sunday evening and have grab-and-go breakfasts or post-workout snacks ready all week.
02 -
  • Room-temperature cream cheese is absolutely essential, because cold cream cheese will fight you the entire time and create a lumpy filling that never fully combines smoothly.
  • The base needs to be pressed firmly enough to hold together but not so hard that it becomes a dense, cake-like layer that defeats the purpose of the crunchy texture.
  • Greek yogurt brands vary wildly in thickness, so if yours is very runny, strain it through cheesecloth for thirty minutes before mixing.
03 -
  • Chill your mixing bowl before beating the cream cheese, because a cold bowl keeps everything smooth and prevents the cheese from warming up and becoming greasy.
  • If you want a darker, more decadent crust, toast the oats before mixing them with the butter and honey for a nutty, caramelized flavor.
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