Protein Cheesecake Cups

# What You'll Need:

→ 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 (about 60 g)

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

# How To Make It:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt. Stir until a crumbly dough forms.

02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin, pressing down firmly to create an even crust.

03 - In a separate bowl, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon zest. Mix thoroughly until creamy and well incorporated.

04 - Spoon the cheesecake filling evenly over the crust bases, smoothing the tops with a spatula.

05 - Optionally, garnish with fresh berries, chopped nuts, or dark chocolate shavings as desired.

06 - Refrigerate the assembled cups for at least 2 hours until set and firm.

07 - Remove cheesecake cups from liners and serve cold for best texture and flavor.

# Expert Advice:

01 -

They taste like dessert but pack 13 grams of protein per cup, so you're not sacrificing nutrition for flavor.
No oven required—just mix, press, chill, and you have restaurant-quality cheesecake cups ready in under three hours.
Perfect for meal prep because they stay fresh in the fridge for days and portion themselves naturally.

02 -

Don't skip softening the cream cheese—using it cold will create lumps that no amount of mixing can fix, and you'll taste the difference.
The Greek yogurt must be plain and thick; using vanilla or flavored versions will make the whole thing too sweet and muddy the taste.

03 -