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High Protein Strawberry Cheesecake Cups - Creamy, Easy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup (about 100 g) graham cracker crumbs or digestive biscuit crumbs
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 tablespoon maple syrup or honey
  • Pinch of salt
  • For the cheesecake filling: 1 cup (225 g) low-fat cream cheese, softened
  • 1 cup (240 g) 2% Greek yogurt or skyr
  • 1 scoop (25–30 g) vanilla whey or unflavored protein powder
  • 2–3 tablespoons powdered sweetener (maple syrup, honey, or powdered sugar; adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1–2 teaspoons lemon juice (optional, for tang)
  • Pinch of salt
  • For the strawberry layer: 1 1/2 cups fresh strawberries, hulled and chopped (plus a few extra for garnish)
  • 1–2 teaspoons lemon juice
  • 1–2 teaspoons chia seeds (optional, to thicken)
  • 1–2 teaspoons sugar or honey, to taste
  • Tools: Mixing bowls, hand mixer or whisk, spatula, muffin tin with liners or 6–8 small jars/cups, small saucepan (optional)

Method
 

  1. Prep the crust: In a bowl, mix graham crumbs, melted coconut oil or butter, maple syrup, and a pinch of salt. The mixture should look like damp sand and hold when pressed.
  2. Portion the base: Line a muffin tin with paper liners or set out 6–8 small jars. Spoon about 1–2 tablespoons of crust into each and press firmly with the back of a spoon. Chill for 10–15 minutes to set.
  3. Make the strawberry layer: You have two options: Fresh and quick: Toss chopped strawberries with lemon juice and a little sweetener. Let them sit for 10 minutes to release juices.
  4. Jammy topping: Simmer chopped strawberries with lemon juice and sweetener for 5–7 minutes until they soften. Stir in chia seeds and cool; it will thicken as it rests.
  5. Whip the filling: In another bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, vanilla, lemon juice (if using), and salt. Whip until creamy and lump-free. Taste and adjust sweetness.
  6. Assemble: Divide the cheesecake filling over the chilled crusts. Smooth the tops with a spoon. Spoon strawberry layer over each cup.
  7. Chill to set: Refrigerate for at least 1–2 hours, or until the cups are firm enough to hold their shape. Overnight is ideal for the best texture.
  8. Finish and serve: Garnish with sliced strawberries. Serve chilled straight from the cups or remove liners for a handheld treat.