Creamy Protein Cheesecake Cups (310 cal)
Eating well is so much easier when you’re excited about your food! 👏🏼🫐
As an example, one of my clients was really struggling with consistency, especially starting around 3pm when she would crave an afternoon snack.
She’d plan for snacks like hummus and veggies or hard boiled eggs - some common “healthy” choices. But when she got to the kitchen, she’d end up grabbing a bag of chips (because they simply always sounded better).
When she switched up her snacks and started to plan for options that she truly looked forward ✨ to eating, she couldn’t wait for her healthy snack! As a result, she stayed consistent, ate less overall, and started giving her body the protein and nutrients it needed to support her goals 🎉
There are lots of factors that go into consistency and cravings. But if this is a familiar cycle for you, finding meals that balance fun & nourishment is a great place to start!
For a healthy and fun sweet snack, these Creamy Protein Cheesecake Cups are your new best friend 👯♀️. I’ve literally made them 3 times in the past 2 weeks 🥲 they’re that good…
Each cup only has 310 calories with 11g of protein and 3g of fiber. Prep a batch to have ready to grab when you need!
Recipe makes 4 servings
Ingredients
Berry Jam
2 cups mixed berries, frozen
1 tbsp maple syrup
Cheesecake Layer
6 oz cream cheese, softened
2 cups (450g) 2% Greek yogurt
3 tbsp maple syrup
1 tbsp lemon juice
1 tsp vanilla extract
1 pinch salt
Graham Cracker Crust
⅔ cup graham cracker crumbs (4 crackers)
1 pinch salt
2.5 tbsp butter (or coconut oil), melted
Toppings
1 ½ cup fresh blueberries
Graham cracker crumbs
Directions
BERRY JAM: Add berries and maple syrup to a pan over low-medium heat. Bring to a simmer, stirring occasionally (being sure to scrape the bottom of the pan when you do so it doesn’t burn). Mash the berries as they soften and continue to cook until it reduces and thickens a bit (5-10 minutes). Set aside to cool (place in refrigerator or freezer to cool faster).
CHEESECAKE: Place the softened cream cheese in a mixing bowl and use a hand mixer to cream until smooth (30 seconds). Add the Greek yogurt, mix again until combined. Add the remainder of the cheesecake layer ingredients and mix again until combined. It should be creamy and a little fluffy. Set aside.
CRUST: Mix together the graham cracker crumbs and salt in a small bowl. Add the melted butter and mix again until combined.
ASSEMBLY:
Distribute the graham cracker mixture evenly into 6 small cups or jars. Gently press to pack it down with a spoon or your hands.
Distribute the cheesecake layer into the 6 cups/jars. Tap the bottom onto the counter a few times to let it settle.
Distribute the cooled jam onto the top of each jar, followed by the fresh berries and graham cracker crumbs.
Cover and refrigerate for at least 2 hours. Enjoy within 4-5 days.
Nutritional Info (per cup/jar): 310 calories | 16g fat | 29g carbs | 3g fiber | 11g protein