These Strawberry Cheesecake Protein Cups are a tasty way to enjoy a sweet treat while getting your protein boost! They’re made with creamy cheese and fresh strawberries.
They’re perfect for a quick snack or a light dessert. I love how these cups keep me feeling full without the guilt—plus, they’re super easy to whip up! 🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the signature crust. If you don’t have them, try crushed digestive biscuits or even almond flour for a gluten-free option. Feel free to get creative with flavored cookies too!
Greek Yogurt: This adds protein and creaminess. You can substitute it with regular yogurt, but the texture will be less thick. If you’re dairy-free, try coconut or almond yogurt.
Cream Cheese: For that classic cheesecake texture, but you could use low-fat cream cheese or neufchâtel to lighten it up. Vegan cream cheese is a great alternative too!
Honey or Maple Syrup: Both sweeteners work well here. If you’re aiming for lower sugar, consider stevia or a sugar-free syrup.
Fresh Strawberries: The star of the dish! If they’re out of season, frozen strawberries can work—just thaw and drain them before using.
How Do I Get a Creamy Cheesecake Texture?
To achieve a smooth and creamy cheesecake filling, properly soften the cream cheese. It should sit at room temperature for about 30 minutes before mixing. This helps it blend with the other ingredients without lumps.
- Start by beating the cream cheese alone until it’s smooth.
- Gradually mix in the Greek yogurt and protein powder.
- Add the sweeteners and lemon juice next, ensuring everything is well combined.
Lastly, when adding in the strawberries, fold them gently into the mixture to keep the consistency light and fluffy. Enjoy the process! Your cups will be delicious and full of flavor!
Strawberry Cheesecake Protein Cups
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 2 tbsp melted coconut oil or butter
For the Cheesecake Filling:
- 1 cup plain or vanilla Greek yogurt (for creaminess and protein)
- 4 oz cream cheese, softened
- 1 scoop vanilla protein powder
- 2 tbsp honey or maple syrup (adjust for sweetness)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped (plus extra for garnish)
- 2 tbsp strawberry jam or preserves
Time Needed:
This recipe takes about 15 minutes to prepare, plus 1-2 hours of chilling time in the refrigerator for a perfect set. Super quick and rewarding!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and melted coconut oil or butter. Mix them together until the crumbs are evenly coated and slightly sticky. This will help them hold together for your crust!
2. Form the Crust Layer:
Take the graham cracker mixture and press it firmly into the bottom of small serving cups or jars. Make sure it’s packed down well to create a nice firm layer. Set them aside while you make the filling.
3. Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese until it’s smooth. Then, add the Greek yogurt, vanilla protein powder, honey or maple syrup, lemon juice, and vanilla extract. Mix everything together until it’s creamy and well-combined—no lumps allowed!
4. Incorporate the Strawberries:
Gently fold in the chopped strawberries into the cheesecake mixture. This will add flavor and a lovely texture to your dessert!
5. Assemble the Cups:
Spoon the cheesecake filling over the crust layer in each cup, smoothing the tops with a spoon for a nice finish.
6. Add the Topping:
If you like, warm the strawberry jam slightly (this is optional), then spoon a thin layer over the top of each cheesecake cup for a fruity glaze. It’s a delightful touch!
7. Garnish and Chill:
Top the cups with fresh strawberry slices for a beautiful presentation. Then, cover and refrigerate them for at least 1-2 hours to let them set and chill down nicely.
8. Serve and Enjoy:
Once chilled, serve these cups cold. Enjoy your delicious, healthy treat that’s packed with protein and bursting with strawberry flavor!
This recipe beautifully combines the creamy tang of cheesecake with the freshness of strawberries, all set atop a crunchy graham cracker crust. They’re perfect for a light dessert or a nutritious snack!
Can I Use Alternative Sweeteners Instead of Honey?
Absolutely! You can use maple syrup, agave nectar, or your favorite sugar substitute like stevia or erythritol. Just adjust the quantity based on the sweetness level you desire, and remember that some substitutes can be sweeter than honey.
How Do I Store Leftover Strawberry Cheesecake Protein Cups?
Store any leftover cups in an airtight container in the refrigerator for up to 3 days. This will keep them fresh and ready to enjoy for your next snack or dessert!
Can I Make These Cups Vegan?
Yes! To make these cups vegan, swap the cream cheese for a vegan cream cheese alternative and use plant-based yogurt. Substitute the honey with maple syrup or agave, and the protein powder with a plant-based version too.
What If I Don’t Have Graham Cracker Crumbs?
No problem! You can use crushed digestive biscuits, vanilla wafers, or even oats mixed with a little coconut oil for a gluten-free option. The crust may taste slightly different, but it will still be delicious!
