Can I make these without protein powder?

Yes, you can omit the protein powder, though you'll reduce the protein content to about 12 grams per cup. Add an extra ¼ cup of Greek yogurt to maintain the creamy texture and consider increasing the cottage cheese portion slightly.

Why did my cheesecakes crack on top?

Cracking typically occurs from temperature shock or overmixing. Always use room temperature ingredients, avoid overbeating after adding eggs, and allow gradual cooling in the turned-off oven with the door cracked open.

Can I freeze these high-protein cheesecake cups?

Absolutely! Wrap individual cups in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The texture remains creamy and delicious after freezing.

What's the best protein powder to use?

Vanilla whey protein works best for flavor and texture, but plant-based proteins like pea or hemp work well too. Avoid chalky or overly sweet protein powders as they can affect the final taste and consistency.

How can I make these dairy-free?

Substitute cream cheese with cashew cream cheese, use coconut Greek yogurt, and replace cottage cheese with silken tofu. The protein content will be slightly lower, but you'll still get approximately 12-14 grams per serving.

5 Secrets To Perfect High-Protein Cheesecake Cups That Will Transform Your Dessert Game %

Name: 5 Secrets to Perfect High-Protein Cheesecake Cups That Will Transform Your Dessert Game
Prep time: 20 min
Cook time: 22 min
Total time: 4 h 42 min
Yield: 12
Cuisine: American
Ingredients: 1 cup graham cracker crumbs (or 1 cup almond flour for gluten-free); 3 tablespoons melted butter (or coconut oil for dairy-free); 2 tablespoons honey or maple syrup; 1 tablespoon vanilla protein powder (optional, for extra protein); 16 oz cream cheese, softened (or cashew cream cheese for vegan); 1 cup plain Greek yogurt (2% fat); ½ cup cottage cheese, blended smooth; 2 scoops vanilla whey protein powder (about 60g); ½ cup powdered erythritol or stevia blend; 3 large eggs; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; Pinch of salt; Fresh berries for topping (optional); Sugar-free chocolate chips for topping (optional)

Ingredients

Scale

1 cup graham cracker crumbs (or 1 cup almond flour for gluten-free)

3 tablespoons melted butter (or coconut oil for dairy-free)

2 tablespoons honey or maple syrup

1 tablespoon vanilla protein powder (optional, for extra protein)

16 oz cream cheese, softened (or cashew cream cheese for vegan)

1 cup plain Greek yogurt (2% fat)

½ cup cottage cheese, blended smooth

2 scoops vanilla whey protein powder (about 60g)

½ cup powdered erythritol or stevia blend

3 large eggs

2 teaspoons vanilla extract

1 tablespoon lemon juice

Pinch of salt

Fresh berries for topping (optional)

Sugar-free chocolate chips for topping (optional)

Instructions

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.

2. Mix graham cracker crumbs, melted butter, honey, and protein powder in a bowl. Press 1-2 tablespoons of mixture firmly into each muffin cup using the bottom of a small glass.

3. In a large bowl, beat softened cream cheese until smooth. Gradually add Greek yogurt and blended cottage cheese, mixing until completely combined.

4. Slowly incorporate protein powder and sweetener, beating on low speed to avoid lumps.

5. Add eggs one at a time, then vanilla extract, lemon juice, and salt. Mix just until combined – don’t overmix.

6. Divide filling evenly among prepared cups, filling about ¾ full.

7. Bake for 18-22 minutes until centers are almost set but still slightly jiggly.

8. Turn off oven and crack the door open. Let cheesecakes cool in the oven for 30 minutes.

9. Refrigerate for at least 4 hours or overnight before serving.

10. Top with fresh berries or other desired toppings before serving.

Notes

Store covered in refrigerator for up to 5 days.

Can be made up to 3 days in advance – they taste even better after overnight chilling.

For crack-free tops, use room temperature ingredients and avoid overmixing.

Place a dish of water on the bottom oven rack to create steam and prevent cracking.

Freeze individual cups wrapped in plastic wrap for up to 3 months.

For dairy-free version: use cashew cream cheese, coconut Greek yogurt, and silken tofu instead of cottage cheese.

For keto version: substitute almond flour for graham crackers and use monk fruit sweetener.

Author: chefgreeny
Prep Time: 20
Cook Time: 22
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 185
Sugar: 4
Sodium: 220
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 17
Cholesterol: 75

Keywords: high protein cheesecake, protein dessert, healthy cheesecake, individual cheesecake cups, post workout dessert, Greek yogurt cheesecake, cottage cheese dessert, protein powder recipe