Protein Cheesecake Cups
These protein cheesecake cups are a light and creamy dessert with added protein and a tangy raspberry topping. They are perfect for a healthy snack or a guilt-free treat after a workout.
Method
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Add all of the cheesecake ingredients to a bowl and mix until the batter is smooth and fully combined.
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Line a muffin tray with liners, then pour the mixture evenly into each one.
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Bake in a preheated oven at 190°C for 22–24 minutes, or until the centres are set.
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While the cheesecakes are baking, place the frozen raspberries into a small pan over medium heat. Add the honey and a squeeze of lemon, stirring until the fruit softens and thickens into a jam-like consistency.
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Remove the cheesecakes from the oven and allow them to cool completely.
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Once cooled, spoon the raspberry mixture over each cheesecake.
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Finish with a sprinkle of crushed cereal, granola, or nuts, then refrigerate until ready to enjoy.
Nutrition Information
| Calories | 104kcal |
| Total Fat | 2g |
| Total Carbohydrates | 7g |
| Protein | 14g |
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Frequently Asked Questions
Can I substitute the fat-free cream cheese with full-fat cream cheese?
Yes, you can use full-fat cream cheese but it will increase the fat and calorie content of the cheesecake cups.
What protein powder works best for this recipe?
A vanilla or unflavored whey or plant-based protein powder works well to maintain a smooth texture and complement the cheesecake flavor.
Can I make these cheesecake cups ahead of time?
Yes, they can be made in advance and refrigerated for up to 3 days. They also freeze well for longer storage.
What if I don't have frozen raspberries for the topping?
You can use fresh raspberries or substitute with other frozen berries like blueberries or strawberries.
Is there a dairy-free alternative to cream cheese and Greek yogurt for this recipe?
Yes, substitute with dairy-free cream cheese and coconut or almond-based yogurt to make it dairy-free, though texture and flavor may slightly differ.
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