Protein Cheesecake Cups

# What You Need:

→ Base

01 - 1 cup oat flour or almond flour for gluten-free option

02 - 1/4 cup almond butter or peanut butter

03 - 2 tablespoons honey or maple syrup

04 - Pinch of salt

→ Cheesecake Filling

05 - 8 ounces reduced-fat cream cheese, softened

06 - 3/4 cup plain non-fat or low-fat Greek yogurt

07 - 2 scoops vanilla whey protein powder

08 - 2 tablespoons honey or maple syrup

09 - 1 teaspoon vanilla extract

10 - Zest of 1 lemon (optional)

→ Toppings (optional)

11 - Fresh berries

12 - Chopped nuts

13 - Dark chocolate shavings

# Directions:

01 - Combine oat flour, almond butter, honey, and salt in a medium bowl; mix until a crumbly dough forms.

02 - Distribute the base mixture evenly among 6 muffin liners in a muffin tin, pressing firmly to create the crust.

03 - In a separate bowl, beat cream cheese until smooth. Incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest; mix until creamy and fully blended.

04 - Spoon the cheesecake filling over each crust, smoothing the tops evenly.

05 - Sprinkle desired toppings such as fresh berries, chopped nuts, or dark chocolate shavings over each cup.

06 - Refrigerate for at least 2 hours until the cups are firm and set.

07 - Remove the cups from liners and serve chilled.

# Expert Tips:

01 -

No oven required, so you can make these on a hot day without heating up your kitchen.
The protein actually tastes good instead of chalky, buried under enough sweetness to mask it.
They're perfectly portioned and feel fancy enough to serve at a dinner party, guilt-free.

02 -

If your cream cheese isn't softened, your filling will have little lumps that no amount of mixing can fix—take it out of the fridge thirty minutes before you start.
The texture gets creamier the longer they sit; something magical happens in hour two that makes them taste even better than when you first assemble them.

03 -