Go Back

High Protein Cheesecake Granola Cups - A Simple, Satisfying Sweet Snack

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats)
  • Granola (plain or lightly sweetened; look for minimal clusters)
  • Almonds or walnuts (roughly chopped)
  • Nut or seed butter (peanut, almond, or sunflower)
  • Honey or maple syrup (or a sugar-free syrup)
  • Coconut oil (or light olive oil)
  • Ground cinnamon and a pinch of salt
  • Vanilla extract
  • Light cream cheese (room temperature)
  • Plain Greek yogurt (2% or 0%)
  • Whey or plant-based protein powder (vanilla or unflavored)
  • Lemon zest and fresh lemon juice (optional but brightens the filling)
  • Sweetener for the filling (honey, maple, or powdered sugar/sugar-free sweetener)
  • Fresh berries or other fruit for topping

Method
 

  1. Prep your pan. Line a standard 12-cup muffin tin with paper liners or use a silicone muffin pan. This makes removal easy and preserves the crust.
  2. Make the granola base. In a large bowl, combine 1½ cups rolled oats, 1 cup granola, and ½ cup chopped nuts. Add ¼ cup melted coconut oil, ¼ cup nut butter, 3 tablespoons honey or maple syrup, 1 teaspoon vanilla, ½ teaspoon cinnamon, and a small pinch of salt. Stir until the mixture clumps and everything is evenly coated.
  3. Press into cups. Divide the mixture among the muffin wells. Use the back of a spoon or a small measuring cup to press it firmly into the bottom and slightly up the sides to form a well. Firm pressure is key so the cups hold together.
  4. Chill the crust. Place the pan in the freezer for 15–20 minutes, or refrigerate for 30 minutes, until the base is set and firm.
  5. Mix the filling. In a medium bowl, beat 8 ounces light cream cheese until smooth. Add 1 cup Greek yogurt, 1 scoop (about 25–30 g) vanilla or unflavored protein powder, 1–3 tablespoons sweetener (to taste), 1 teaspoon vanilla, and a teaspoon of lemon zest with 1–2 teaspoons lemon juice if using. Whisk or blend until silky and lump-free.
  6. Taste and adjust. If the filling is too thick, add a splash of milk. If it’s not sweet enough, add a bit more sweetener. The texture should be like thick pudding.
  7. Fill the cups. Spoon or pipe the cheesecake filling into each chilled crust, filling nearly to the top. Smooth the surface with the back of a spoon.
  8. Top and set. Add fresh berries, a sprinkle of granola, or a light dusting of cinnamon. Refrigerate at least 1 hour to set the filling and help the flavors come together.
  9. Serve. Gently lift each cup from the pan. If using paper liners, peel them off just before eating for the cleanest edges.