No Bake High Protein Cheesecake Cups
Creamy, tangy, and genuinely cheesecake-flavored — these no bake high protein cheesecake cups come together in 15 minutes with no oven required. Around 16g of protein per cup and endlessly customizable with fruit, chocolate, or peanut butter toppings.
Equipment
- Hand Mixer or Stand Mixer
- 6 Small Cups, Jars, or Ramekins
- Mixing Bowl
- Zip-Lock Bag or Piping Bag
Ingredients
The Graham Cracker Crust
- 1 cup graham cracker crumbs about 8 full crackers crushed fine
- 3 tbsp unsalted butter melted
- 1 tbsp honey or maple syrup
- 1 pinch salt
The Cheesecake Filling
- 8 oz cream cheese room temperature, full fat for best texture
- 1/2 cup plain Greek yogurt full fat or 2%
- 1 scoop vanilla protein powder approximately 25 to 30g, casein preferred for best texture
- 2 tbsp honey or maple syrup adjust to taste
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice adds classic cheesecake tang
- 1 pinch salt
Toppings (Optional)
- fresh strawberries, blueberries, or raspberries add immediately before serving
- crushed graham crackers for extra crunch on top
- melted dark chocolate or almond butter for drizzling
Instructions
- Crush the graham crackers into fine crumbs using a zip-lock bag and rolling pin or a food processor. Mix with melted butter, honey, and a pinch of salt until the mixture resembles wet sand and holds together when pressed. Divide evenly between 6 small cups or jars and press firmly into the bottom. Set aside.
- In a large bowl, beat the room temperature cream cheese with a hand mixer until completely smooth with no lumps — this step is critical so do not rush it. Add the Greek yogurt, protein powder, honey, vanilla extract, lemon juice, and salt. Mix until fully combined and the filling is thick, smooth, and glossy. Taste and adjust sweetness or tang as needed.
- Spoon or pipe the cheesecake filling evenly over the graham cracker crust in each cup. Smooth the tops with the back of a spoon. Add any toppings that will not bleed color into the filling now, or wait until after chilling for fresh fruit.
- Refrigerate for a minimum of 30 minutes before serving — 1 hour is better, overnight is best. The filling firms up considerably as it chills. Add fresh fruit and any remaining toppings immediately before serving.
Notes
Critical tip: Room temperature cream cheese is non-negotiable — cold cream cheese will not mix smoothly and creates lumps that cannot be fixed after the fact. Take it out of the fridge at least 1 hour before starting. If the filling is too runny after chilling, refrigerate for longer or add an extra half scoop of protein powder next time. These are best made the night before — the filling sets more completely and the flavors meld overnight. Store covered in the refrigerator for up to 5 days. Freeze without toppings for up to 2 months and thaw overnight before serving.