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High Protein Blueberry Cheesecake Cups - Creamy, Fresh, and Easy

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

Ingredients
  

  • For the crust: 1 cup finely crushed graham crackers or digestive biscuits
  • 2 tablespoons almond flour (optional, for extra texture)
  • 2 tablespoons coconut oil or unsalted butter, melted
  • 1 tablespoon honey or maple syrup
  • Pinch of salt
  • For the filling: 8 ounces (225 g) light cream cheese, softened
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1 scoop (25–30 g) vanilla whey or plant-based protein powder
  • 3 tablespoons honey or maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
  • Pinch of salt
  • For the blueberry layer: 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon chia seeds (optional, to thicken)
  • 1–2 teaspoons honey or maple syrup (optional)
  • 1 teaspoon lemon juice
  • To finish: Fresh blueberries for topping
  • Extra lemon zest or a sprinkle of crushed crackers
  • Pinch of cinnamon (optional)

Method
 

  1. Prep your cups: Line a muffin tin with 10–12 paper liners or use small glass jars or ramekins. This makes unmolding and cleanup easy.
  2. Make the crust: In a bowl, combine crushed crackers, almond flour, melted coconut oil or butter, honey, and a pinch of salt. Mix until the texture resembles damp sand and clumps when pressed.
  3. Pack the base: Spoon 1–2 tablespoons of crust mixture into each cup. Press firmly with the back of a spoon or a small glass to create an even base. Set aside.
  4. Soften the cream cheese: In a large bowl, beat the light cream cheese with a hand mixer until smooth and fluffy, about 1–2 minutes. This step prevents lumps.
  5. Whip the filling: Add Greek yogurt, protein powder, honey, vanilla, lemon juice, lemon zest, and a pinch of salt. Beat until silky and fully combined. Taste and adjust sweetness or lemon to your liking.
  6. Portion the filling: Divide the mixture evenly among the cups, leaving a little room at the top for the blueberry layer. Smooth the tops with a spoon.
  7. Cook the blueberry layer (optional but recommended): Add blueberries to a small saucepan over medium heat. Cook 3–5 minutes until some berries burst and release juices. Stir in chia seeds, honey if using, and lemon juice. Let it cool slightly; it will thicken as it stands.
  8. Add the blueberry topping: Spoon 1–2 teaspoons of the blueberry mixture onto each cup. Swirl gently with a toothpick or keep as a neat layer.
  9. Chill to set: Refrigerate the cups for at least 2 hours, or overnight for the best texture. The filling will firm up and the flavors will meld.
  10. Garnish and serve: Top with fresh blueberries, a pinch of cinnamon, extra zest, or a crumble of crackers. Serve cold and enjoy.