These Strawberry Cheesecake Protein Cups are a tasty and healthy treat! They are creamy, fruity, and packed with protein, making them great for a snack or a quick breakfast.
What I love most is that they are super easy to make. I just mix everything up, pour them into cups, and chill. Plus, who doesn’t love a cheesecake that’s good for you? 😍
Key Ingredients & Substitutions
Graham cracker crumbs: They give a great texture and flavor to the bottom crust. You can substitute with crushed digestive biscuits or even gluten-free cookies for a gluten-free option. I like to use cinnamon graham crackers for a little extra depth in flavor!
Cream cheese: This is essential for that creamy cheesecake texture. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat. Vegan cream cheese could also work if you’re looking for a dairy-free alternative.
Greek yogurt: It adds creaminess and boosts the protein content. For a non-dairy option, use coconut yogurt or almond yogurt. I usually go for plain Greek yogurt, as the flavor is subtle and really lets the strawberries shine.
Vanilla protein powder: This brings extra protein and sweetness. If you don’t have it, you could use any flavored protein powder or even omit it altogether and add more Greek yogurt instead.
Strawberries: Fresh strawberries add a natural sweetness. Frozen strawberries can work too, just thaw and drain them well. I often mix in blueberries or raspberries for a great twist!
How Do I Achieve Smooth and Creamy Filling?
To get that dreamy smooth texture for your cheesecake filling, it’s important to really whip the cream cheese until it’s very soft before adding other ingredients. Here’s how:
- Make sure your cream cheese is at room temperature for easier mixing.
- Use an electric mixer or whisk vigorously by hand until it’s creamy with no lumps.
- Gradually add in the yogurt and protein powder while mixing, which helps everything blend better.
- Mix until smooth and fluffy; it should be silky and creamy!
Taking a few extra minutes to whip it properly makes a big difference in the final product!
Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/2 cup vanilla protein powder
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam or preserves
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus at least 2 hours to chill in the refrigerator. In total, you’re looking at around 2 hours and 20 minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir with a fork until the crumbs are evenly coated and have a wet sand texture. This will help hold the crust together nicely!
2. Form the Crust Layers:
Now, take about 2 tablespoons of your graham cracker mixture and spoon it into the bottom of each cup or small jar. Press down gently to form a compact crust layer. Make sure it’s nice and even!
3. Whip Up the Cheesecake Filling:
In another large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a hand mixer or a whisk—whatever you prefer! This step is key to getting that lovely creamy texture.
4. Mix in the Other Ingredients:
Next, add the Greek yogurt, vanilla protein powder, honey (or maple syrup), and vanilla extract to the bowl with the cream cheese. Mix everything together until it’s well combined and completely smooth. You want it to be fluffy and delightful!
5. Fill the Cups:
Spoon the cheesecake protein filling over the crust layer in each cup, filling them about 3/4 full. Use a spoon or spatula to smooth the tops. They should look cute and inviting!
6. Prepare the Strawberry Topping:
In a small bowl, combine the diced fresh strawberries with the strawberry jam to make a yummy topping. Stir it gently to mix the flavors together.
7. Add the Topping:
Spoon this delicious strawberry mixture over each protein cheesecake cup. You can be generous here; strawberries make everything taste better!
8. Chill Before Serving:
Cover your cups with lids or plastic wrap, and pop them in the refrigerator for at least 2 hours. This will help the flavors meld and the filling set beautifully.
9. Enjoy!
After chilling, serve these delightful Strawberry Cheesecake Protein Cups cold as a delicious snack or dessert. Enjoy your healthy and creamy treat!
Can I Use Sugar-Free Alternatives in This Recipe?
Absolutely! You can substitute the honey or maple syrup with a sugar-free sweetener like stevia or erythritol. Just be sure to adjust the amount to your taste since they can be sweeter than regular sweeteners.
How Can I Make This Recipe Dairy-Free?
No problem! Use a dairy-free cream cheese alternative and coconut or almond yogurt instead of Greek yogurt. Make sure to also check that your protein powder is dairy-free.
What Should I Do If My Cheesecake Filling Is Lumpy?
If your filling turns out lumpy, it’s likely that the cream cheese wasn’t softened enough. Try letting it sit out at room temperature for a bit longer, then whip it more thoroughly. Mixing it in an electric mixer can help achieve a smoother consistency!
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the crust may soften slightly over time, but the flavor will still be delicious!