Creamy cheesecake filling, sweet strawberries and a lightly crunchy crumb base come together in these Strawberry Cheesecake Protein Cups. Greek yogurt, blended cottage cheese and protein powder create a satisfying no-bake snack or dessert that is easy to portion for the week.
Why You’ll Love These Protein Cups
- No oven required
- Approximately 11–15 grams of protein per cup
- Fresh strawberry cheesecake flavor
- Portioned into 12 convenient servings
- Easy to prepare ahead for snacks or dessert
Ingredients
Makes 12 protein cups
For the Crumb Base
- 1 cup graham-cracker crumbs
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon maple syrup or honey
- Pinch of salt
For the Cheesecake Filling
- 1 1/2 cups plain Greek yogurt
- 1 cup cottage cheese
- 4 ounces reduced-fat cream cheese, softened
- 2 scoops vanilla protein powder
- 2 tablespoons maple syrup or honey, or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon maple syrup or honey
- 1 teaspoon lemon juice
- 1 tablespoon chia seeds, optional for a thicker topping
Step-by-Step Instructions
1. Prepare the Strawberry Topping
Add the chopped strawberries, maple syrup and lemon juice to a bowl. Lightly mash some of the berries while leaving plenty of pieces intact. Stir in the chia seeds, if using, and refrigerate while preparing the remaining layers.
2. Make the Crumb Base
Combine the graham-cracker crumbs, melted butter, maple syrup and salt. Stir until the crumbs are evenly moistened and resemble wet sand.
3. Portion the Crust
Divide the crumb mixture among 12 small jars, dessert cups or lined muffin cups. Press each portion firmly into an even layer.
4. Blend the Cheesecake Filling
Add the Greek yogurt, cottage cheese, softened cream cheese, protein powder, maple syrup, vanilla, lemon juice and salt to a blender or food processor. Blend until completely smooth, pausing to scrape down the sides as needed.
5. Assemble the Cups
Divide the cheesecake filling evenly over the 12 crumb bases. Spoon the strawberry mixture over each serving and garnish with fresh strawberry slices, if desired.
6. Chill Before Serving
Cover and refrigerate the cups for at least 2 hours. Chilling gives the filling time to firm slightly and allows the flavors to blend.
Estimated Nutrition
Per cup, based on 12 cups: approximately 160–210 calories, 11–15 grams of protein, 17–24 grams of carbohydrates and 4–7 grams of fat.
Nutrition values are estimates and will vary based on the yogurt, cottage cheese, cream cheese, protein powder, sweetener, crumbs and portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Store covered cups in the refrigerator for up to 4 days.
- Best texture: Add the strawberry topping shortly before serving if you prefer a firmer crumb base.
- Portable portions: Assemble the recipe in small jars or containers with tight-fitting lids.
- Stir before serving: A small amount of liquid separation is normal with yogurt-based fillings and fresh fruit.
- Freezing: Freezing is not recommended because the dairy filling and strawberries may become watery after thawing.
Easy Swaps and Variations
- Use raspberries, blueberries or mixed berries instead of strawberries.
- Replace the graham crumbs with crushed high-protein cereal or oat crumbs.
- Add lemon zest to the filling for a brighter cheesecake flavor.
- Use strawberry protein powder for a stronger berry flavor.
- Skip the crumb base and serve the filling as a high-protein cheesecake mousse.
Food-Safety Note
Keep these cups refrigerated because they contain dairy products and fresh fruit. Do not leave them at room temperature for more than two hours, and use clean utensils when portioning and serving.
Fitness on the go or wherever life takes you. Fitness never takes a vacation!
