Healthy Lemon Protein Cheesecake Cups

 These Healthy Lemon Protein Cheesecake Cups are a delicious, high-protein dessert that's quick and easy to make, with no baking required. With a crunchy, healthy base and a creamy, protein-packed lemon cheesecake filling, they are the perfect sweet treat.

Yields: 4 large or 6 medium-sized glass cups Prep time: 15 minutes Chill time: 2 hours (optional but recommended)

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Ingredients

For the Healthy Base:

• 1 cup (100g) rolled oats

• ¼ cup (30g) whole or sliced almonds (optional, for extra crunch)

• 2 tbsp maple syrup or honey

• 1 tbsp melted coconut oil

• A pinch of salt

For the High-Protein Cheesecake Filling:

• 1 ½ cups (340g) non-fat plain Greek yogurt (or skyr)

• ½ cup (120g) light cream cheese, softened

• 1 scoop (approx. 30-35g) vanilla or plain protein powder

• 3 tbsp lemon juice (about 1 medium lemon)

• Zest from 1 medium lemon (save some for garnish)

• 3 tbsp maple syrup or honey (adjust to your sweetness level)

• ½ tsp vanilla extract

Optional Toppings:

• A layer of store-bought or homemade sugar-free lemon curd (for the middle layer shown in the image)

• Plain Greek yogurt (for the top dollop)

• Extra lemon zest

• Almonds or oats, for garnish

• A dusting of a zero-calorie powdered sweetener (e.g., powdered erythritol), optional

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Instructions

1. Prepare the Base

1. Place the rolled oats and almonds (if using) in a food processor. Pulse a few times until they are a coarse crumb. You don't want a fine flour, just small pieces.

2. Transfer the crumbs to a bowl. Add the maple syrup, melted coconut oil, and a pinch of salt. Mix until the crumbs are evenly coated.

3. Evenly distribute the base mixture into the bottom of 4-6 glasses. Use the back of a small spoon to gently press the mixture down into an even layer.

2. Make the Protein Cheesecake Filling

1. In a medium-sized bowl, combine the softened cream cheese and maple syrup. Beat with a hand mixer or whisk until smooth and creamy.

2. Add the Greek yogurt, protein powder, lemon juice, half of the lemon zest, and vanilla extract.

3. Mix everything on a low speed or with a whisk until it's completely smooth and no protein powder clumps remain. Taste and add more sweetener or lemon juice if desired.

3. Assemble the Cups

1. Spoon about half of the protein cheesecake filling over the oat base in each cup.

2. Optional Layer: If you're using lemon curd for the middle layer, spoon a small amount on top of the filling and spread it to the edges.

3. Divide the remaining cheesecake filling among the cups.

4. Garnish and Serve

1. Top each cup with a small dollop of Greek yogurt or the remaining cheesecake filling.

2. Garnish generously with the saved lemon zest and a few almonds or oats.

3. For a professional touch, lightly dust with a powdered sweetener.

4. You can serve these immediately, but for the best flavor and a firmer, cheesecake-like texture, cover and chill them in the refrigerator for at least 2 hours before serving.