High Protein Cheesecake Cups
If you’re craving dessert but don’t want to bust your protein goals, these High Protein Cheesecake Cups are your new best friend. Creamy, refreshing, and packed with protein — they’re perfect as post-workout snacks, healthy treats, or even breakfast swaps. These individual jars are also super customizable depending on your goals and what additions you prefer!
This post may include links to purchase items from our affiliates.
Why You’ll Love These Protein Cheesecake Cups
Flexible & customizable — Change up the toppings, crust, or add flavor twists to keep it interesting.
Protein packed — Using cottage cheese, Greek yogurt, and protein powder gives you dessert that also fuels your body.
No baking required — Just blend, layer, and chill. No oven, no fuss.
Great for prep & portability — These jars store well, so you can make several ahead and grab one whenever you need.
Ingredients for High Protein Cheesecake
Cottage Cheese: Blended until smooth — this gives the cheesecake its creamy texture without cream cheese.
Greek Yogurt: Adds tang and thickness while keeping things high in protein and low in fat. Use plain, unsweetened yogurt for best flavor balance.
Vanilla Protein Powder: Brings sweetness and structure. Whey, casein, or plant-based all work — just make sure it mixes easily.
Graham Crackers: Crushed for a classic cheesecake crust layer. You can also use gluten-free or lower-carb options like almond flour or oats.
Mixed Berries: A fresh, juicy topping that adds color and natural sweetness. Blueberries, raspberries, and strawberries work beautifully.
How to Make High Protein Cheesecake Cups
- Make the Filling: In a medium bowl, whisk together the blended cottage cheese, Greek yogurt, and protein powder until smooth and creamy.
- Add the Crust: Spoon 1–2 tablespoons of crushed graham crackers into the bottom of each small jar or cup.
- Layer the Filling: Divide the cheesecake mixture evenly between jars.
- Top It Off: Add about ¼ cup of mixed berries to each jar.
- Chill & Serve: Cover and refrigerate for at least 1 hour, or overnight for a firmer texture.
Tips + Tricks for Protein Cheesecake
- Blend for a Silky Texture: If your cottage cheese has curds, blend it before mixing — it should look like smooth yogurt.
- Use a Scoop or Piping Bag: Makes layering clean and easy.
- Chill Long Enough: The longer you chill (2–4 hours or overnight), the thicker and creamier it gets.
- Customize the Crust: Almond meal, granola, or even crushed protein cookies make great alternatives. Or skip the crust if desired! Still a tasty treat.
- Make Ahead: Store sealed in the fridge for 3–4 days.
Flavor Variations
Chocolate Swirl:
Stir in 1 Tbsp cocoa powder or chocolate protein for a rich, chocolatey twist.
Peanut Butter Cup:
Add 1 Tbsp peanut butter to the filling and top with chopped peanuts or mini chocolate chips.
Citrus Berry:
Add a teaspoon of lemon zest and a squeeze of juice to brighten the flavor.
Coconut Crunch:
Mix shredded coconut into the crust and top with toasted coconut flakes.
How to Store High Protein Cheesecake Jars
- Refrigerate: Up to 4 days in airtight jars.
- Freeze: Up to 1 month (without berries). Thaw overnight, then top with fresh fruit.
- Serve: Chilled, with optional drizzle of honey or sprinkle of extra crumbs before serving.
FAQs
Can I make these without protein powder?
Yes — just replace the protein powder with 1–2 Tbsp honey or maple syrup for sweetness (protein content will be lower).
Can I use flavored Greek yogurt?
You can, but the sugar content will be higher! Just reduce added sweetener to balance the flavor if using.
Can I skip the crust?
Absolutely — for a lighter dessert, just fill jars with the cheesecake mixture and top with fruit.
How many jars does this make?
Typically 3–4 small jars, depending on how full you fill them.
Similar Recipes You May Like
- High Protein Wendy’s “Frosty
- Cookie Protein Fluff
- Protein Pumpkin Cheesecake Dip
- Protein Banana Cream Pie
High Protein Cheesecake Cups
Ingredients
- 1 cup cottage cheese, blended until smooth
- 1 cup unsweetened Greek yogurt
- 1.5 scoops vanilla protein powder
- 1/2 cup crushed graham crackers
- 1 cup fresh mixed berries
Equipment
- 1 Blender
Instructions
- Whisk together the blended cottage cheese, greek yogurt, and protein in a mixing bowl until combined and completely smooth.
- Add 1-2 tbsp of the crushed graham crackers to the bottom of each serving jar, then divide the filling between each jar.
- Top each jar with ¼ cup of the mixed berries. Cover and refrigerate for at least 1 hour before serving and enjoy!
Notes
-
Blending Tip:
To get that creamy cheesecake texture, blend the cottage cheese really well before mixing with yogurt and protein powder. If it’s still a little grainy, give it another 20–30 seconds in the blender. -
Protein Powder Matters:
Every protein brand mixes differently. If your powder is very thick, add a tablespoon or two of milk or almond milk to loosen the filling. Start small — you can always add more if needed. -
Make It Ahead:
These cups are perfect for meal prep! Make a few on Sunday, chill them overnight, and enjoy all week. Just wait to add berries until the day you plan to eat them to keep the fruit fresh. -
Sweetness Levels:
Some protein powders are sweeter than others. Taste your mixture before filling the jars — you can add a touch of honey or maple syrup if you prefer a sweeter dessert. -
Crust Swaps:
The graham cracker base is classic, but you can swap in crushed granola, oats, or almond meal for a gluten-free or lower-carb version. -
Serving Ideas:
Top with a drizzle of nut butter, a sprinkle of mini chocolate chips, or a few toasted nuts for extra crunch. -
Storage:
Keep refrigerated in airtight containers up to 4 days, or freeze without fruit up to 1 month. Thaw overnight in the fridge and add toppings before serving. -
Batch Size:
This recipe makes about 3–4 small jars (depending on size). Double the ingredients for a crowd or if you want to meal prep for the week.
