These Strawberry Cheesecake Protein Cups are a fun and healthy treat! They’re creamy, fruity, and packed with protein, making them perfect for a quick snack or dessert.
Honestly, who can resist that combination of strawberries and cheesecake sounds? I like to top mine with a little extra strawberry for a pop of color and flavor. Yum! 🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This creates a delicious crust. If you don’t have graham crackers, digestive biscuits work just as well. For a gluten-free option, consider using almond flour or gluten-free graham cracker crumbs.
Cream Cheese: Cream cheese gives that classic cheesecake flavor. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat. For a vegan version, try using cashew cream or silken tofu blended until smooth.
Greek Yogurt: I love using Greek yogurt for its protein content and creaminess. If you’re dairy-free, opt for coconut yogurt or almond yogurt. Just make sure to pick one that’s unsweetened so it won’t affect the flavor.
Protein Powder: Vanilla protein powder adds flavor and protein. You can swap it out for a plant-based protein powder or leave it out entirely for a simpler version, but you may need to reduce other liquids slightly.
How Do I Make the Perfect Crust for My Protein Cups?
Creating a solid crust is all about balance. You want it to hold together but not be too hard. Here’s how to make it right:
- Mix graham cracker crumbs with melted coconut oil or butter until it’s like wet sand.
- Press the mixture firmly into each muffin liner. Make sure it’s compact; this helps keep the crust from crumbling later.
- Bake the crust for a few minutes to set it before adding in the cheesecake filling. This gives it a nice texture.
Using this technique will ensure your Strawberry Cheesecake Protein Cups have a sturdy base that holds up beautifully when you serve them. Enjoy making these delicious treats!
Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp melted coconut oil or butter
For the Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cup vanilla protein powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
For the Toppings:
- 1/2 cup sliced fresh strawberries
- 2 tbsp strawberry jam or preserves (optional, for topping)
- Whipped cream or Greek yogurt for topping (optional)
- Extra graham cracker crumbs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and an additional 2 hours for chilling in the refrigerator. So, grab your ingredients, roll up your sleeves, and get ready for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 325°F (160°C). Line a muffin tin with silicone or paper liners to make removing the cups easy once they’re set.
2. Create the Crust:
In a bowl, combine the graham cracker crumbs and melted coconut oil (or butter). Mix well until the mixture looks like wet sand. Press about 1 to 1.5 tablespoons of this crumb mixture firmly into the bottom of each muffin liner to create a strong crust base.
3. Make the Cheesecake Filling:
In another mixing bowl, beat together the softened cream cheese, Greek yogurt, protein powder, honey (or maple syrup), and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and creamy.
4. Assemble the Cups:
Spoon the cheesecake protein mixture evenly over the crusts you just prepared. Fill each cup almost to the top but leave a little space for the toppings.
5. Bake:
Place the muffin tin in your preheated oven and bake for about 15-18 minutes. Keep an eye on them; the edges should be set, but the centers should still have a slight jiggle when you take them out.
6. Cool and Chill:
Once baked, let the cups cool at room temperature for a bit. After that, transfer them to the refrigerator and let them chill for at least 2 hours or until they are well set.
7. Decorate and Serve:
When ready to serve, top each cheesecake cup with sliced fresh strawberries, a teaspoon of strawberry jam, and a dollop of whipped cream or Greek yogurt if you like. Optionally, sprinkle some extra graham cracker crumbs on top for a crunchy finish.
8. Enjoy!
Serve your Strawberry Cheesecake Protein Cups chilled and savor the deliciousness! Perfect for a snack or as a delightful dessert.
Can I Use a Different Sweetener Instead of Honey or Maple Syrup?
Absolutely! You can use agave nectar, stevia, or any other preferred sweetener. Just keep in mind that some sweeteners may have different levels of sweetness, so adjust to taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. These protein cups can also be frozen; just make sure to wrap them tightly to avoid freezer burn. Thaw in the fridge overnight before serving.
What If I Don’t Have Greek Yogurt?
No worries! You can substitute with regular plain yogurt or even cottage cheese blended until smooth. If you’re looking for a dairy-free option, consider using coconut yogurt or a silken tofu blend for a similar consistency.
Can I Make These Protein Cups Vegan?
Yes! To make them vegan, substitute the cream cheese with a vegan cream cheese alternative. Use a plant-based protein powder and swap honey for maple syrup. The other ingredients should already be vegan-friendly!
