Description
Delicious and protein-packed cheesecake cups that combine a crunchy oat or almond flour crust with a creamy, vanilla-flavored whey protein cheesecake filling. These individual servings are topped with fresh berries, nuts, or dark chocolate shavings, making for a healthy, satisfying dessert or snack option perfect for gluten-free and fitness-conscious diets.
Ingredients
Scale
Crust 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
Filling Ingredients
- 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)
Toppings
- Fresh berries
- Chopped nuts
- Dark chocolate shavings
Instructions
- Prepare Base Mixture: In a medium bowl, combine oat flour, almond butter, honey, and a pinch of salt. Mix thoroughly until a crumbly dough forms, ensuring all ingredients are well incorporated.
- Form Base Crusts: Line a muffin tin with 6 muffin liners. Evenly distribute the base mixture among the liners, pressing firmly to create a solid crust layer at the bottom of each cup.
- Blend Filling: In a separate clean bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, vanilla whey protein powder, honey, vanilla extract, and lemon zest if using. Mix thoroughly until the filling is creamy, smooth, and homogeneous.
- Assemble Cups: Spoon the cheesecake filling evenly over each prepared crust, smoothing the surface with the back of a spoon or spatula for an even top.
- Add Toppings: Garnish each cup with your choice of fresh berries, chopped nuts, or dark chocolate shavings for added flavor, texture, and visual appeal.
- Chill: Place the assembled cheesecake cups in the refrigerator and chill for at least 2 hours, allowing them to set and firm up properly.
- Serve: Carefully remove the cheesecake cups from the muffin liners and serve chilled for a refreshing, protein-rich dessert or snack.
Notes
- Use almond flour instead of oat flour for a gluten-free option.
- Swap almond butter with peanut butter for a different flavor.
- The lemon zest adds a subtle brightness but is optional.
- Refrigerating for longer than 2 hours will improve firmness and flavor melding.
- These cheesecake cups are best consumed within 3-4 days if stored properly in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: protein cheesecake, cheesecake cups, gluten-free dessert, high protein dessert, healthy cheesecake, no-bake cheesecake, individual cheesecake servings
