No-Bake Blueberry Cheesecake Protein Cups – Creamy, Fresh, and Simple
If you love cheesecake but don’t want to turn on the oven, these no-bake blueberry cheesecake protein cups are the best of both worlds. They’re creamy, tangy, and lightly sweet with a juicy blueberry swirl on top. Each cup sneaks in a boost of protein, so they feel satisfying without being heavy.
They’re easy enough for a weekday treat and polished enough for a weekend dessert spread. No water baths, no complicated steps, just pure cheesecake goodness in a perfectly portioned cup.
Ingredients
Method
- Line the pan: Place paper or silicone liners in a 12-cup muffin tin. This makes unmolding clean and easy.
- Make the crust: In a bowl, mix 1 1/4 cups graham cracker crumbs, 3 tablespoons melted butter, 1 tablespoon brown sugar, a pinch of salt, and a small pinch of cinnamon. Stir until the crumbs feel like damp sand.
- Press the base: Divide the mixture evenly among the 12 liners (about 1 to 1 1/2 tablespoons each). Press firmly with the back of a spoon or the bottom of a small glass to compact. Set aside.
- Soften the cream cheese: In a medium bowl, beat 8 ounces reduced-fat cream cheese until smooth and fluffy. This helps avoid lumps later.
- Blend the filling: Add 1 cup plain Greek yogurt, 1/3 to 1/2 cup vanilla protein powder (start with 1/3 cup), 2 to 3 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Beat or whisk until silky. Taste and adjust sweetness or protein powder for thickness. The texture should be creamy but scoopable.
- Make the blueberry compote: In a small saucepan, add 1 1/2 cups blueberries (fresh or frozen), 1 to 2 tablespoons honey, a squeeze of lemon juice, and a tiny pinch of salt. Cook over medium heat for 3 to 5 minutes, stirring, until the berries release their juices and soften.
- Thicken the compote: Stir 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour into the saucepan and cook 30 to 60 seconds more, until slightly thickened and glossy. Remove from heat and let cool to room temp.
- Fill the cups: Spoon the cheesecake filling evenly over the crusts, smoothing the tops.
- Swirl the blueberry: Add a spoonful of cooled blueberry compote on top of each cup. Swirl gently with a toothpick or the tip of a knife for a marbled look, or keep it as a neat layer.
- Chill to set: Refrigerate for at least 2 hours, ideally 4. The cups will firm up and the flavors will meld.
- Garnish and serve: Top with extra blueberries, a sprinkle of graham crumbs, or a touch of lemon zest. Peel off the liners and enjoy cold.
- Make-ahead tip: You can make the compote and crust a day ahead. Assemble the day you plan to serve for best texture.
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These cheesecake cups balance flavor, texture, and nutrition in a way that feels indulgent but not over the top. The base is a simple, crumbly graham layer with a hint of cinnamon and salt for depth.
The filling blends Greek yogurt, reduced-fat cream cheese, and vanilla protein powder for a creamy, spoonable texture. On top, a quick blueberry compote adds brightness and a gorgeous color that looks bakery-level without much effort. You can whip them up in about 20 minutes, then chill and enjoy whenever cravings hit.
Shopping List
- Graham cracker crumbs (or digestive biscuits)
- Unsalted butter, melted
- Light brown sugar or coconut sugar
- Ground cinnamon (optional, but recommended)
- Fine sea salt
- Reduced-fat cream cheese, softened (you can use full-fat if you prefer)
- Plain Greek yogurt (2% or 0%)
- Vanilla protein powder (whey or plant-based)
- Pure vanilla extract
- Lemon zest and fresh lemon juice
- Honey or maple syrup
- Fresh or frozen blueberries
- Cornstarch (for thickening the compote)
- Cold water
- Pinch of salt (for the compote)
- Optional toppings: extra blueberries, crushed graham crackers, lemon zest
- Equipment: 12-cup muffin tin, paper or silicone liners, mixing bowls, hand mixer or whisk, small saucepan, spoon
Instructions
- Line the pan: Place paper or silicone liners in a 12-cup muffin tin.
This makes unmolding clean and easy.
- Make the crust: In a bowl, mix 1 1/4 cups graham cracker crumbs, 3 tablespoons melted butter, 1 tablespoon brown sugar, a pinch of salt, and a small pinch of cinnamon. Stir until the crumbs feel like damp sand.
- Press the base: Divide the mixture evenly among the 12 liners (about 1 to 1 1/2 tablespoons each). Press firmly with the back of a spoon or the bottom of a small glass to compact.
Set aside.
- Soften the cream cheese: In a medium bowl, beat 8 ounces reduced-fat cream cheese until smooth and fluffy. This helps avoid lumps later.
- Blend the filling: Add 1 cup plain Greek yogurt, 1/3 to 1/2 cup vanilla protein powder (start with 1/3 cup), 2 to 3 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Beat or whisk until silky.
Taste and adjust sweetness or protein powder for thickness. The texture should be creamy but scoopable.
- Make the blueberry compote: In a small saucepan, add 1 1/2 cups blueberries (fresh or frozen), 1 to 2 tablespoons honey, a squeeze of lemon juice, and a tiny pinch of salt. Cook over medium heat for 3 to 5 minutes, stirring, until the berries release their juices and soften.
- Thicken the compote: Stir 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry.
Pour into the saucepan and cook 30 to 60 seconds more, until slightly thickened and glossy. Remove from heat and let cool to room temp.
- Fill the cups: Spoon the cheesecake filling evenly over the crusts, smoothing the tops.
- Swirl the blueberry: Add a spoonful of cooled blueberry compote on top of each cup. Swirl gently with a toothpick or the tip of a knife for a marbled look, or keep it as a neat layer.
- Chill to set: Refrigerate for at least 2 hours, ideally 4.
The cups will firm up and the flavors will meld.
- Garnish and serve: Top with extra blueberries, a sprinkle of graham crumbs, or a touch of lemon zest. Peel off the liners and enjoy cold.
- Make-ahead tip: You can make the compote and crust a day ahead. Assemble the day you plan to serve for best texture.
Storage Instructions
Store the cheesecake cups covered in the refrigerator for up to 4 days.
Keep them in their liners in an airtight container to prevent drying out. For longer storage, freeze them (without fresh fruit garnish) on a sheet pan until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
Thaw in the fridge overnight before serving.
Health Benefits
- Protein-rich: The combo of Greek yogurt, cream cheese, and protein powder helps keep you full and supports muscle recovery.
- Antioxidants: Blueberries bring anthocyanins and vitamin C, which support immune and brain health.
- Balanced macros: A bit of healthy fat from dairy and butter balances carbs from the crust and fruit for steady energy.
- Portion control: Individual cups make it easy to enjoy a treat without overdoing it.
- Lower sugar option: Using honey and controlling the amount keeps sweetness moderate compared to traditional cheesecake.
What Not to Do
- Don’t skip softening the cream cheese. Cold cream cheese turns lumpy and won’t blend smoothly.
- Don’t add hot compote to the filling. Let it cool so it doesn’t loosen the mixture.
- Don’t overdo the protein powder. Start small; too much can make the filling chalky or too thick.
- Don’t rush the chill time. The cups need time to set; otherwise they’ll taste loose and messy.
- Don’t skip the salt. A tiny pinch in the crust and compote makes the flavors pop.
Alternatives
- Crust swaps: Try almond flour plus a touch of butter for a gluten-free base, or use crushed gluten-free cookies. For a lighter base, use finely crushed rice cakes with a bit of nut butter and honey.
- Dairy-free: Use dairy-free cream cheese, coconut yogurt, and a plant-based protein powder. Replace butter with coconut oil.
- Sweeteners: Maple syrup or agave works in place of honey.
For lower sugar, use a monk fruit or stevia blend and adjust to taste.
- Fruit variations: Swap blueberries for raspberries, cherries, or diced strawberries. Keep the thickener amount the same.
- Flavor twists: Add almond extract to the filling, stir cardamom into the compote, or mix lemon curd into the swirl for a brighter kick.
- Higher protein: Fold in 2 to 3 tablespoons of powdered milk (if using dairy) to the filling, or add a spoonful of collagen peptides to boost protein without changing texture much.
FAQ
Can I make these without protein powder?
Yes. Skip the protein powder and reduce the yogurt slightly so the filling doesn’t get too loose.
You may want to add a bit more honey and vanilla for flavor.
How do I prevent a soggy crust?
Press the crust firmly and don’t overload it with butter. Also, let the compote cool before adding so condensation doesn’t drip into the crust. Keeping the cups chilled helps the crust hold together.
Which protein powder works best?
Vanilla whey blends smoothly and gives a creamy texture.
If you prefer plant-based, look for a fine, neutral-tasting blend with added vanilla. Start with a smaller amount and add more gradually.
Can I use full-fat cream cheese?
Absolutely. Full-fat makes the cups richer and even creamier.
You may not need as much protein powder because the texture will thicken naturally.
What if I don’t have a muffin tin?
Use small ramekins or sturdy silicone cups. You can also make one 8×8-inch pan and slice into squares, though it will be a bit softer to cut.
How sweet are these?
They’re lightly sweet, with the blueberry compote adding most of the sweetness. If you like a sweeter dessert, add an extra tablespoon of honey to the filling or compote.
Do I need gelatin?
No.
The protein powder and Greek yogurt give enough body. If you want a firmer set, you can whisk in 1 teaspoon gelatin bloomed in 1 tablespoon cold water and warmed, but it’s optional.
Can I make them ahead for a party?
Yes. Make them the day before and keep refrigerated.
Add fresh fruit and any crumb garnish just before serving for the best texture.
How can I make them lower carb?
Use an almond flour crust with a non-sugar sweetener, and choose a low-carb protein powder. Keep the compote minimal, or use fewer blueberries with more lemon zest for flavor.
Why is my filling grainy?
It’s usually from cold cream cheese or a gritty protein powder. Beat the cream cheese until fluffy first, then add the other ingredients.
If needed, let the mixture rest a few minutes so powders hydrate, then whisk again.
Final Thoughts
No-bake blueberry cheesecake protein cups are the kind of dessert that make weeknights feel special without a lot of effort. They’re cool, creamy, and balanced, with a fresh blueberry sparkle on top. Keep a batch in the fridge for a smart snack or an easy after-dinner treat.
Once you’ve nailed the base, swap the fruit and flavors to match your mood. Simple, flexible, and reliably delicious—that’s a win.
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