These Strawberry Cheesecake Protein Cups are a tasty treat packed with protein! They feature a creamy cheesecake base topped with fresh, sweet strawberries. Yum!
Making these cups is super easy. Just mix, layer, and refrigerate! I love enjoying them as a snack or a dessert after dinner. It’s like having cheesecake without the guilt!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust for our cheesecake cups. If you don’t have graham crackers, crushed cookies (like digestive biscuits) work well too. Gluten-free options are available as well.
Cream Cheese: I recommend having the cream cheese at room temperature for a smoother mix. If you’re looking for lighter options, use Neufchâtel cheese or even a dairy-free cream cheese for a vegan option.
Greek Yogurt: This adds creaminess and protein. It’s versatile, too! You can swap it out for regular yogurt or a plant-based yogurt if you prefer a dairy-free alternative.
Vanilla Protein Powder: I like using vanilla for flavor, but any protein powder you have on hand will work. For a non-protein version, simply increase the yogurt amount and adjust the sweetener.
Fresh Strawberries: While fresh is best for texture and flavor, frozen strawberries can be used if you let them thaw before slicing. You can even use other berries if you want to mix it up!
How Do I Keep My Cheesecake Mixture Smooth and Creamy?
The key to a creamy cheesecake filling is properly mixing your ingredients. Here’s how to ensure it turns out smooth:
- Start with room-temperature cream cheese. This helps it blend evenly without lumps.
- Beat the cream cheese first until smooth before adding other ingredients.
- Add the Greek yogurt, protein powder, honey, and vanilla gradually, mixing well after each addition.
Mixing slowly allows for air to stay in the mixture, which lightens it. If you notice any lumps, you can use a hand mixer or even a blender to make it super smooth!
Strawberry Cheesecake Protein Cups
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- ½ cup vanilla protein powder
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
For Topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp strawberry jam or puree for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and then needs at least 2 hours in the fridge to set. It’s a quick process, and the chilling time allows all the flavors to come together beautifully!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Use a fork or your hands to mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottoms of 4 small jars or cups to form a solid crust layer. Make sure it’s even!
2. Prepare the Cheesecake Filling:
In another bowl, beat together the softened cream cheese, Greek yogurt, vanilla protein powder, honey (or maple syrup), and vanilla extract. Use a hand mixer or a whisk to mix until the mixture is smooth and creamy. This step is key to getting that lovely cheesecake consistency!
3. Assemble the Cups:
Spoon or pipe the cheesecake filling evenly over the graham cracker crust in each jar. Smooth the tops with a spatula or the back of a spoon to make them look nice and tidy.
4. Add Strawberry Jam:
Spread a thin layer of strawberry jam or puree over the cheesecake layer in each jar. This adds a sweet and fruity touch!
5. Garnish with Fresh Strawberries:
Top each cup with fresh strawberry slices. This adds a delicious pop of color as well as flavor to your cheesecake cups.
6. Chill:
Cover the jars and refrigerate the cups for at least 2 hours, or until the filling is fully set and chilled. This step is what makes them irresistibly refreshing!
7. Serve and Enjoy:
Once set, take your jars out of the fridge and serve chilled. Enjoy your healthy, protein-packed strawberry cheesecake cups as a delightful snack or dessert!
Can I Use Different Types of Sweeteners?
Absolutely! You can substitute the honey or maple syrup with any other sweetener you prefer, such as agave nectar, stevia, or even coconut sugar. Just adjust the quantity to taste, as different sweeteners can vary in sweetness.
Can I Make These Protein Cups Dairy-Free?
Yes, you can! For a dairy-free version, use a dairy-free cream cheese alternative and a plant-based yogurt. Make sure to choose a protein powder that is also dairy-free to keep the whole recipe vegan-friendly!
How Long Do Leftovers Last?
These Strawberry Cheesecake Protein Cups can be stored in an airtight container in the refrigerator for up to 3-4 days. Just be sure to keep them covered to maintain freshness!
Can I Freeze These Cheesecake Cups?
Yes, you can freeze them! Just make sure they are sealed tightly in a freezer-safe container. They can be stored in the freezer for up to 1 month. Thaw them in the fridge before serving for the best texture.
