Protein Cheesecake Cups

# What You'll Need:

→ Base

01 - 1 cup oat flour or almond flour (gluten-free option)

02 - 1/4 cup almond butter or peanut butter

03 - 2 tablespoons honey or maple syrup

04 - Pinch of salt

→ Cheesecake Filling

05 - 8 oz reduced-fat cream cheese, softened

06 - 3/4 cup plain non-fat or low-fat Greek yogurt

07 - 2 scoops vanilla whey protein powder

08 - 2 tablespoons honey or maple syrup

09 - 1 teaspoon vanilla extract

10 - Zest of 1 lemon (optional)

→ Toppings (optional)

11 - Fresh berries

12 - Chopped nuts

13 - Dark chocolate shavings

# Steps:

01 - In a medium bowl, combine oat flour, almond butter, honey, and salt until the mixture forms a crumbly dough.

02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin, pressing firmly to create an even crust layer.

03 - In a separate bowl, beat the cream cheese until smooth. Incorporate Greek yogurt, whey protein, honey, vanilla extract, and lemon zest, mixing until creamy and fully combined.

04 - Spoon the cheesecake filling over each crust, smoothing the surface evenly.

05 - Optionally, sprinkle fresh berries, chopped nuts, or dark chocolate shavings on top.

06 - Refrigerate the cups for at least 2 hours until set and firm.

07 - Remove the cups from liners and enjoy cold.

# Expert Insights:

01 -

They taste like indulgence but actually fuel your body with real protein.
No oven required, no stress, just a muffin tin and a whisk doing the work.
Two hours later you have six individual desserts that somehow feel fancier than they should.

02 -

Your cream cheese must be softened, or you'll end up with lumpy filling no matter how much you mix—pull it out of the fridge thirty minutes before you start.
Don't skip pressing the crust down firmly; a loose base means soggy, falling-apart cups that taste sad and feel like a waste of good ingredients.

03 -