Creamy cheesecake filling, juicy blueberries and a lightly crunchy crumb base come together in these High-Protein Blueberry Cheesecake Cups. Greek yogurt, blended cottage cheese and protein powder create a satisfying no-bake snack or dessert that portions easily for the week.
Why You’ll Love These Cheesecake Cups
- No oven required
- Approximately 11–15 grams of protein per cup
- Fresh blueberry-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 Protein 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 Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1 tablespoon maple syrup or honey
- 1 teaspoon lemon juice
- 1 tablespoon chia seeds, optional for a thicker topping
- Fresh blueberries for garnish, optional
Step-by-Step Instructions
1. Prepare the Blueberry Topping
Add the blueberries, maple syrup and lemon juice to a small saucepan. Cook over medium-low heat for 5–8 minutes, stirring and lightly mashing some of the berries, until juicy and slightly thickened. Stir in chia seeds if using, then cool completely.
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, scraping down the sides as needed.
5. Assemble the Cups
Divide the cheesecake filling evenly over the crumb bases. Spoon the cooled blueberry topping over each serving and garnish with fresh blueberries if desired.
6. Chill Before Serving
Cover and refrigerate the cups for at least 2 hours. Chilling allows the filling to firm slightly and the flavors to blend.
Estimated Nutrition
Per cup, based on 12 cups: approximately 165–215 calories, 11–15 grams of protein, 18–25 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 for up to 4 days.
- Best texture: Cool the blueberry topping completely before assembling the cups.
- Portable portions: Use small jars or containers with tight-fitting lids.
- Firmer crust: Add the topping shortly before serving if you prefer a crunchier crumb base.
- Freezing: Freezing is not recommended because the dairy filling and berries may become watery after thawing.
Easy Swaps and Variations
- Use mixed berries, blackberries or raspberries instead of blueberries.
- Replace the graham crumbs with crushed high-protein cereal or oat crumbs.
- Add lemon zest to the filling for a blueberry-lemon cheesecake flavor.
- Use blueberry or berry-flavored protein powder for stronger fruit flavor.
- Skip the crumb base and serve the filling as a protein cheesecake mousse.
Food-Safety Note
Keep these cups refrigerated because they contain dairy products and fruit. Do not leave them at room temperature for more than two hours, and use clean utensils when portioning and serving.
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