Creamy Protein Cheesecake Cups (Printable Version)

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

# Needed Ingredients:

→ 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 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

# Steps:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt. Mix until a crumbly dough forms.
02 - Distribute the base mixture evenly among six muffin liners placed in a muffin tin, pressing firmly to create a crust.
03 - Beat the cream cheese until smooth. Add Greek yogurt, whey protein powder, honey, vanilla extract, and lemon zest. Mix until creamy and fully combined.
04 - Spoon the cheesecake mixture over the prepared bases and smooth the tops.
05 - Scatter desired toppings such as fresh berries, chopped nuts, or dark chocolate shavings on top.
06 - Refrigerate for at least two hours until set and firm.
07 - Remove from liners and serve cold.

# Expert Advice:

01 -
  • They taste like indulgence but deliver serious protein without the guilt.
  • No baking means minimal cleanup and zero kitchen stress on busy days.
  • You can prep a whole week's worth in about twenty minutes, leaving you with grab-and-go nutrition all week long.
02 -
  • Softened cream cheese is non-negotiable—cold cream cheese will create lumps that no amount of mixing will fix, so pull it out of the fridge thirty minutes before you start.
  • Don't skip the pressing step for the base; a loose, unpressed base will crumble and fall apart when you peel away the liners, leaving you with filling only.
03 -
  • Use quality protein powder because cheap powder tastes grainy and thin, while good powder blends invisibly and lets the cream cheese shine.
  • Line your muffin tin with silicone muffin liners instead of paper—they peel away cleanly without tearing, and your cups come out picture-perfect every single time.
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