These Strawberry Cheesecake Protein Cups are a tasty treat packed with protein! They combine creamy cheesecake and sweet strawberries in a fun, cup-sized version. Yum!
They’re perfect as a snack or a little dessert to satisfy your sweet tooth without the guilt. I love grabbing one when I need a quick boost during the day! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are the star of this recipe. If they’re out of season, frozen strawberries can be used; just thaw and drain excess moisture. I enjoy adding a few more diced strawberries on top for added freshness.
Greek Yogurt: Greek yogurt gives great creaminess and protein. If you want a dairy-free option, go for coconut yogurt or almond yogurt for a similar texture.
Cream Cheese: Low-fat cream cheese helps keep it lighter. For a vegan version, cream cheese alternatives made from nuts or tofu can work just fine.
Protein Powder: Vanilla protein powder enhances the cheesecake flavor. If you prefer a different flavor or are avoiding protein powder, you can skip it and use a bit more Greek yogurt, but this will reduce the protein content.
Sweeteners: Honey or maple syrup adds sweetness, but feel free to use agave or a sugar substitute if you’re looking for lower calories. Taste the filling as you go to find your perfect sweetness level!
How Do You Make a Great Cheesecake Filling?
Creating the cheesecake filling is key to success and it’s pretty easy! Start by making sure your cream cheese is soft; this will help it mix smoothly with the yogurt. Here’s how to achieve the perfect filling:
- In a bowl, beat the softened cream cheese and Greek yogurt together until you don’t see any lumps.
- Gradually add the protein powder, sweetener, and vanilla extract, and mix until smooth.
- Gently fold in the chopped strawberries to keep the filling light and fluffy.
This technique ensures a creamy texture with delightful bursts of strawberry flavor in every bite!
How to Make Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
- 1 cup fresh strawberries, chopped (plus extra for topping)
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup low-fat cream cheese, softened
- 1/4 cup protein powder (vanilla works best)
- 1 to 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 3/4 cup oat crumbs or ground oats (for the crust base)
- 2 tablespoons almond flour or finely chopped nuts
- 2 tablespoons melted coconut oil or butter
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus at least 2 hours to chill in the refrigerator. So, total time is around 2 hours and 15 minutes. It’s quick to whip up; you just need to allow those flavors to come together beautifully!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the oat crumbs and almond flour (or nuts) with the melted coconut oil. Mix it together until everything is well combined and the mixture looks a bit like wet sand. This will be the delicious crust!
2. Form the Base Layer:
Take the crust mixture and press it evenly into the bottom of small serving cups or jars. Make sure it’s packed down nicely to create a solid base. Pop these cups in the fridge while you prepare the filling.
3. Mix the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese with the Greek yogurt until smooth and creamy. This is where the lusciousness happens! No lumps allowed here!
4. Add Flavor & Sweetness:
Now, add the protein powder, honey (or maple syrup), and vanilla extract to the mixture. Stir until everything is fully combined and you have a smooth texture. Taste it for sweetness and adjust as needed.
5. Fold in Strawberries:
Gently fold in the chopped strawberries into the cream cheese mixture. Be careful not to mash them; you want those pretty pieces to stay intact for bursts of flavor!
6. Assemble the Cups:
Spoon or pipe the strawberry cheesecake filling over the chilled crust in each cup. Be generous; you want these cups to be full and satisfying!
7. Garnish the Tops:
Top each cup with some additional chopped fresh strawberries for a lovely presentation. They’ll look beautiful and inviting!
8. Chill and Set:
Cover the cups and chill them in the refrigerator for at least 2 hours. This allows the flavors to meld together and the cheesecake to set just right.
9. Serve and Enjoy:
Once chilled, they’re ready to enjoy! Serve cold and relish in the protein-packed, deliciousness of these strawberry cheesecake treats!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well before adding to the filling, as excess liquid can make the cheesecake too runny.
How Long Do These Strawberry Cheesecake Protein Cups Last?
These cups can be stored in the refrigerator for up to 3 days in an airtight container. They’ll still taste great, but I recommend enjoying them sooner for the best texture!
Can I Make This Recipe Vegan?
Absolutely! Use a dairy-free yogurt and a vegan cream cheese alternative to keep it plant-based. Additionally, substitute honey with maple syrup or agave to keep it vegan-friendly!
What If I Don’t Have Protein Powder?
If you don’t have protein powder, you can omit it and add a bit more Greek yogurt. Just keep in mind that this will slightly reduce the protein content of the cups!
