Go Back

Greek Yogurt Protein Cheesecake Cups - Small, Creamy, and High-Protein Treats

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust (optional but recommended): 1 cup graham cracker crumbs (or oat cookie crumbs)
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon sugar or a zero-calorie sweetener
  • Pinch of salt
  • Filling: 12 ounces (340 g) plain nonfat or 2% Greek yogurt
  • 8 ounces (225 g) light cream cheese, softened
  • 2 large eggs, room temperature
  • 1/3 to 1/2 cup granulated sugar or sweetener of choice
  • 1 scoop (25–30 g) vanilla or unflavored whey/casein protein powder
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch or 2 teaspoons arrowroot (helps set)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Pinch of salt
  • Toppings (optional): Fresh berries or sliced fruit
  • A spoonful of jam or fruit compote
  • Shaved dark chocolate or mini chips
  • Crushed nuts or granola dust
  • Honey or maple drizzle

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners. Lightly mist the liners with cooking spray so the cups release cleanly.
  2. Heat the oven: Preheat to 325°F (163°C). A moderate oven helps prevent cracks and rubbery texture.
  3. Make the crust (optional): Stir graham crumbs, melted butter, sugar, and a pinch of salt until sandy and moist. Divide about 1 tablespoon per liner. Press down firmly with the bottom of a small glass.
  4. Par-bake crust: Bake crusts for 5–6 minutes until lightly set. Let cool while you mix the filling.
  5. Soften the cream cheese: Beat light cream cheese with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
  6. Add yogurt and vanilla: Mix in Greek yogurt and vanilla until silky. Keep the mixer on low to avoid whipping in too much air.
  7. Sweeten and thicken: Add sugar or sweetener, protein powder, cornstarch, lemon juice, and salt. Blend just until smooth. Taste and adjust sweetness.
  8. Add the eggs: Beat in eggs one at a time on low speed, stopping once combined. Overmixing can cause cracks.
  9. Fill the cups: Divide the batter evenly among the liners, filling each about 3/4 full.
  10. Bake gently: Bake 15–18 minutes. The centers should look slightly wobbly but not liquid. They will set as they cool.
  11. Cool slowly: Turn off the oven, crack the door, and let the cheesecakes sit for 10 minutes. Then move the pan to a rack and cool to room temperature.
  12. Chill to set: Cover and refrigerate at least 3 hours, preferably overnight. Add toppings just before serving.