Dessert

Protein Cheesecake Cups with Fresh Berries and Nuts Recipe

ByEthan Lark January 9, 2026January 9, 2026

Introduction

Protein Cheesecake Cups are a delicious and healthy twist on classic cheesecake, perfect for a snack or dessert. These individual-sized treats combine creamy texture with a protein boost, making them ideal for fitness enthusiasts and sweet lovers alike.

A small round dessert is shown from above on a white plate with a white marbled background. The dessert has three layers: the base layer is a crumbly, light brown crust; the middle layer is a smooth, creamy light yellow filling; the top layer is decorated with three bright red raspberries arranged in a triangle, dark brown chocolate shavings scattered around the raspberries, and thin slices of light brown almonds placed near the chocolate pieces. The dessert casts a soft shadow on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup oat flour or almond flour for gluten-free option
1/4 cup almond butter or peanut butter
2 tablespoons honey or maple syrup
Pinch of salt
8 ounces reduced-fat cream cheese, softened
3/4 cup plain non-fat or low-fat Greek yogurt
2 scoops vanilla whey protein powder (approximately 60 grams)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Fresh berries
Chopped nuts
Dark chocolate shavings

Instructions

Step 1: In a medium bowl, combine oat flour, almond butter, honey, and a pinch of salt. Mix until a crumbly dough forms.
Step 2: Evenly distribute the base mixture into 6 muffin liners placed in a muffin tin. Press firmly to create a crust layer.
Step 3: In a clean bowl, beat the softened cream cheese until smooth. Add Greek yogurt, vanilla whey protein powder, honey, vanilla extract, and lemon zest if using. Mix thoroughly until creamy and homogeneous.
Step 4: Spoon the cheesecake filling evenly over each crust, smoothing out the surface.
Step 5: Garnish each cup with fresh berries, chopped nuts, or dark chocolate shavings as desired.
Step 6: Refrigerate the cups for at least 2 hours until set and firm.
Step 7: Remove from muffin liners and serve chilled.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter.
Add a tablespoon of chia seeds to the crust mixture for extra texture and nutrition.
Try swapping vanilla whey protein with chocolate flavor for a richer taste.
Use fresh seasonal fruits for topping to keep the flavors vibrant and fresh.

Storage

Store the Protein Cheesecake Cups in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat is not recommended as it affects the texture.

How to Serve

A single round tart is placed in the middle of a white plate with a white marbled texture underneath. The tart has three layers visible from the top: a crumbly brown crust as the base, a smooth, creamy off-white filling as the middle layer, and the top decorated with three bright red raspberries spaced evenly around the edge, with chopped nuts and small dark chocolate shavings scattered in the center. The sunlight creates a sharp shadow of the tart on the plate, emphasizing its texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any protein powder you prefer, but make sure it mixes well and complements the flavor. Vanilla or unflavored whey works best for this recipe.

How do I make these vegan?

To make a vegan version, substitute cream cheese with a vegan alternative, use plant-based yogurt, and swap honey for maple syrup. Use a vegan protein powder to maintain protein content.