Protein Cheesecake Cups

# What You Need:

→ Base

01 - 1 cup oat flour or almond flour for gluten-free

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

# Directions:

01 - Combine oat flour, almond butter, honey, and salt in a medium bowl until crumbly dough forms.

02 - Divide base mixture evenly into 6 muffin liners placed in a muffin tin, pressing firmly to create a compact crust.

03 - Beat cream cheese until smooth in a separate bowl. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon zest; mix until creamy and homogeneous.

04 - Spoon cheesecake filling over crusts, smoothing the tops evenly.

05 - Optionally garnish with fresh berries, chopped nuts, or dark chocolate shavings.

06 - Refrigerate cups for a minimum of 2 hours until set and firm.

07 - Remove cups from liners and enjoy chilled.

# Expert Hints:

01 -

They're genuinely guilt-free desserts that actually taste creamy and rich, not like a protein compromise.
No baking means no stress, and the hands-on time is barely twenty minutes.
They sit in your fridge ready to grab whenever a sweet craving strikes, which is basically always.

02 -

Cold cream cheese will clump no matter how much you stir, so take ten minutes to let it soften on the counter or your filling will be gritty.
The protein powder needs to be fully dissolved or you'll taste graininess in bites—mixing longer than you think necessary is the secret.

03 -