Creamy Protein Cheesecake Cups

# What You'll Need:

→ Base

01 - 1 cup oat flour (or almond flour for gluten-free)

02 - 1/4 cup almond butter or peanut butter

03 - 2 tablespoons honey or maple syrup

04 - Pinch of salt

→ Cheesecake Filling

05 - 8 oz reduced-fat cream cheese, softened

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

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 until crumbly dough forms.

02 - Press the base dough evenly into 6 muffin liners placed in a muffin tin to create crusts.

03 - Beat cream cheese until smooth. Incorporate Greek yogurt, protein powder, honey, vanilla extract, and lemon zest until fully combined and creamy.

04 - Spoon the cheesecake filling over each crust and smooth the tops.

05 - Garnish each cup with optional fresh berries, chopped nuts, or dark chocolate shavings as desired.

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

07 - Remove from liners and serve chilled.

# Expert Suggestions:

01 -

Twenty minutes of actual work and then the fridge does the rest, which means you can plan ahead without stress.
They taste like indulgence but deliver serious protein, so you won't feel guilty enjoying one after your workout or as an afternoon pick-me-up.
No oven required, no baking knowledge necessary, just a bowl and a spoon.

02 -

If your cream cheese is even slightly cold, you'll spend twenty minutes trying to smooth out lumps that won't disappear, so let it sit on the counter for at least thirty minutes before you start.
The protein powder is easy to accidentally overbeat into the filling, which creates a weird grainy texture, so fold it in gently rather than whipping it aggressively.

03 -