Light, fluffy, creamy cheesecake cups packed with protein! These easy mini desserts are perfect for a sweet snack or a healthy breakfast treat.

Ingredients

  • 1 cup (225 g) low-fat cottage cheese
  • 1 scoop (30 g) vanilla protein powder
  • 2 tbsp Greek yogurt
  • 1 egg
  • 1–2 tbsp zero-calorie sweetener, to taste
  • ½ tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for a firmer texture)
  • A pinch of salt

Instructions

Step 1: Blend the cheesecake base

Add the cottage cheese, Greek yogurt, egg, vanilla extract, lemon juice, and sweetener to a blender. Blend until completely smooth and creamy, with no visible lumps.

Step 2: Add the protein powder

Add the vanilla protein powder, salt, and optional cornstarch. Blend briefly until everything is combined. Avoid overmixing, as you want a smooth, airy cheesecake mixture.

Step 3: Prepare the cups

Preheat your oven to 160°C (320°F). Lightly grease 4–6 small oven-safe ramekins or muffin cups, or line a muffin tray with silicone liners.

Step 4: Fill the cups

Divide the cheesecake mixture evenly among the prepared cups, leaving a little space at the top. Gently tap the tray on the counter to remove large air bubbles.

Step 5: Bake until set

Bake for approximately 20–25 minutes, depending on the size of your cups. The edges should look set while the centers remain slightly soft. Avoid overbaking to keep the texture creamy.

Step 6: Cool slowly

Turn off the oven and leave the cups inside with the door slightly open for about 10 minutes. Remove them and let them cool completely.

Step 7: Chill and serve

Refrigerate for at least 2 hours. The cups will become firmer, creamier, and more cheesecake-like as they chill.

✨ Delicious Topping Ideas

  • Fresh strawberries or blueberries
  • A dusting of cocoa powder
  • Sugar-free chocolate chips
  • A spoonful of Greek yogurt
  • A little peanut butter drizzle

💪 Protein & Nutrition

For the entire batch, the protein content depends on your cottage cheese and protein powder.

  • Protein: Approximately 45–55 g per batch
  • Per cup (if making 4): Approximately 11–14 g protein
  • Per cup (if making 2 large servings): Approximately 22–28 g protein