When everyone reaches for another creamy, sweet bite, you know dessert was a winner. These High Protein Greek Yogurt Cheesecake Cups are made with creamy Greek yogurt, cottage cheese, vanilla, and a touch of natural sweetness, layered over a delicious crumb base for a rich, smooth, cheesecake-inspired treat. Every bite is creamy, satisfying, and packed with protein — all the cheesecake joy without the heaviness.
Ingredients
- 1 cup graham cracker crumbs (about 8 full sheets, crushed)
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 1/2 cups plain Greek yogurt
- 1 cup cottage cheese, blended smooth
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- Extra honey, for drizzling
Instructions
- Make the crumb base: Stir the graham cracker crumbs with the melted butter and honey until the mixture holds together when pressed.
- Press the bases: Divide the crumb mixture among 4 small glasses or cups and press firmly into an even layer with the back of a spoon.
- Blend the filling: Blend the cottage cheese until completely smooth, then whisk it together with the Greek yogurt, honey or maple syrup, vanilla extract, and lemon juice until thick and creamy.
- Fill the cups: Spoon the cheesecake filling over the crumb bases and smooth the tops.
- Chill: Refrigerate for at least 1 hour (or overnight) so the cups set and the flavors meld.
- Top and serve: Top with fresh berries and a drizzle of honey just before serving.
Pro tip: Blending the cottage cheese until perfectly smooth is the secret to a silky, cheesecake-like texture — don’t skip it. Make a batch on Sunday and they’ll keep beautifully in the fridge for up to 4 days, ready for healthy desserts, afternoon snacks, or meal prep.
Estimated nutrition per serving: 220 kcal, 18g protein, 22g carbohydrates, 7g fat.
