These Strawberry Cheesecake Protein Cups are a tasty little treat packed with protein! Each cup is creamy, fruity, and perfect for a snack or dessert. Yum!
I love stocking my fridge with these! They’re easy to grab when I’m on the go. Plus, who wouldn’t want cheesecake that’s good for you? It’s a win-win! 😄
Key Ingredients & Substitutions
Graham Crackers: The base of these cups comes from graham cracker crumbs. If you can’t find graham crackers, try digestive biscuits or even crushed cookies. Gluten-free options are also available!
Coconut Oil or Butter: Using coconut oil adds a slight coconut flavor, but unsalted butter works just fine too. If you want a dairy-free option, stick with the coconut oil.
Protein Powder: I love using vanilla protein powder for sweetness. If you don’t have vanilla, chocolate protein can work too! For a plant-based version, choose a pea protein or what you like best.
Greek Yogurt: This adds creaminess and protein. You can use full-fat, low-fat, or even dairy-free yogurt like almond or coconut yogurt for a non-dairy option.
Honey or Maple Syrup: Both sweeteners are great, but for a vegan version, stick with maple syrup. Adjust the amount to your taste!
How Do You Get the Perfect Cheesecake Filling Consistency?
Achieving a smooth cheesecake filling is key for these cups. Here’s how to do it:
- Ensure that your cream cheese is softened at room temperature. This helps mix it easily without lumps.
- Use a hand mixer or a whisk to beat the cream cheese until it’s creamy before adding other ingredients.
- Mix in the Greek yogurt, protein powder, and sweetener gradually to avoid lumps. Beat until everything is well combined and smooth.
- If the mixture feels too thick, add a little milk (dairy or plant-based) until you reach your desired texture.
Taking your time here will ensure a creamy, delightful cheesecake filling that everyone will love! Enjoy making these tasty cups! 🍓
Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (about 8 full graham crackers crushed)
- 2 tbsp coconut oil or unsalted butter, melted
For the Cheesecake Filling:
- 1 scoop vanilla protein powder (whey or plant-based)
- 8 oz (225 g) cream cheese, softened (can use light or Neufchâtel)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh strawberries, hulled and chopped
- 1-2 tbsp strawberry jam or preserves (optional, for topping)
- Fresh strawberry slices, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional hour to chill in the fridge. Perfectly easy to make ahead for a tasty snack or dessert later!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and melted coconut oil (or butter). Mix with a fork until the crumbs are evenly moistened. Then, press the crumb mixture firmly into the bottoms of 6-8 small serving cups or a muffin tin lined with cupcake liners. This will form your crust base. Once done, place them in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Protein Filling:
In a mixing bowl, beat the softened cream cheese until smooth. Then add the Greek yogurt, protein powder, honey (or maple syrup), and vanilla extract. Mix thoroughly until creamy and smooth. You can use a hand mixer or a whisk for this. The goal is a nice, homogenous mixture!
3. Assemble the Cups:
Spoon or pipe the cheesecake protein mixture over the prepared crusts in each cup, smoothing the tops with a spatula. After filling all the cups, place them back in the fridge to set for at least 1 hour (or overnight for the best firmness).
4. Add Strawberry Topping:
Before serving, mix the chopped fresh strawberries with strawberry jam or preserves (if you’re using it) to create a sweet fruity topping. Spoon this strawberry mixture over each protein cheesecake cup, and then garnish with fresh strawberry slices on top for a beautiful finish!
5. Serve:
Enjoy these chilled Strawberry Cheesecake Protein Cups as a protein-packed, delicious snack or dessert! They are perfect for meal prep and healthy snacking!
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This delightful recipe yields creamy, no-bake cheesecake cups with a crunchy graham cracker crust. The addition of vanilla protein powder elevates the nutrition, while fresh strawberries provide a sweet and fruity contrast. Enjoy every bite! 🍓
Can I Use a Different Type of Sweetener?
Absolutely! If you prefer, you can replace honey or maple syrup with agave syrup, erythritol, or coconut sugar. Just make sure to adjust the quantity based on your taste preference!
Can I Use Low-Fat or Non-Dairy Cream Cheese?
Yes, you can use low-fat cream cheese or even a dairy-free alternative made from cashew or almond for a vegan option. The consistency might vary slightly, but it will still taste delicious!
How Long Do Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3-5 days. Just make sure to keep the topping separate until you’re ready to enjoy them again!
Can I Freeze These Protein Cups?
Yes! These cups freeze well. Just wrap them tightly in plastic wrap or foil and place them in an airtight container. Thaw them in the fridge before serving for the best texture.
