High-Protein Chocolate Cheesecake Cups
These no-bake cups have a compact chocolate-cookie crust beneath a thick filling made with cream cheese, Greek yogurt, chocolate protein powder, and cocoa. Cookie crumbs and a fresh raspberry finish each one. The filling needs to be smooth and spoonable before it goes into the liners; because protein powders vary, add milk only if it is too stiff. Freezing firms the crusts and filled cups, while a long refrigerator chill helps them hold their shape for serving.
Prep time: 25 minutes | Cook time: 0 minutes | Total time: About 9 to 9 1/2 hours, mostly chilling | Makes: 8 cups
Ingredients for High-Protein Chocolate Cheesecake Cups
- 1 1/2 cups finely crushed chocolate sandwich cookies (about 18 cookies; 165g), divided
- 3 tablespoons unsalted butter, melted (about 40g)
- 8 ounces cream cheese, softened (about 225g)
- 1/2 cup plain Greek yogurt (120g)
- 1 scoop chocolate protein powder, about 1/3 cup (30g)
- 2 tablespoons unsweetened cocoa powder (10g)
- 1/4 cup powdered sugar, or to taste (30g)
- 1/2 teaspoon vanilla extract
- 8 fresh raspberries, gently dried
- Optional: 1–2 tablespoons milk, only if needed
How to Make Chocolate Cheesecake Cups
- Line the tin: Place 8 paper liners in a standard muffin tin. Reserve a small handful of the cookie crumbs for topping.
- Press the crusts: Stir the remaining crumbs with the melted butter until evenly coated and resembling damp sand. Divide among the liners and press firmly into level bases.
- Firm the crusts: Freeze the tin for about 1 hour, until the crumb bases feel compact rather than loose.
- Mix the filling: Beat the softened cream cheese until smooth. Add the Greek yogurt, protein powder, cocoa, powdered sugar, and vanilla. Mix until evenly combined, scraping the bowl as needed. The filling should be thick and spoonable, not runny. If it is too stiff to spoon, mix in milk 1 teaspoon at a time.
- Fill the cups: Divide the filling among the liners, smooth the tops, and leave a little space at the top of each. Scatter the reserved cookie crumbs over the filling.
- Set and chill: Freeze for 1 1/2–2 hours, until the surfaces feel set. Cover the tin without letting the cover touch the topping, then refrigerate for at least 6 hours or overnight.
- Garnish and serve: Shortly before serving, place one dry raspberry in the center of each cup. Serve cold, peeling away the liners if desired.
How to Keep the Filling Smooth
Beat the cream cheese smooth before adding the other ingredients; cold cream cheese can leave lumps. Protein powder and Greek yogurt vary in thickness, so start without milk. Add it only if the filling cannot be spooned easily. If the mixture already looks loose, add no liquid and allow the full chilling time.
When Are the Cups Ready to Serve?
After the refrigerator chill, the filling should feel firm to a light touch, and a cup should hold its shape when the liner is peeled back. Keep the cups cold until serving; this no-bake filling is softer than baked cheesecake. They can be made the day before and chilled overnight.
For another chilled chocolate dessert, try High-Protein Chocolate Greek Yogurt Pudding. For another individual no-bake dessert, see No-Bake Cookie Butter Cheesecake Cups.
Storage
Cover and refrigerate the cups for up to 1 week. When possible, store them without the raspberries and add the berries shortly before serving. The freezer is part of the setting method; longer-term freezer storage for these cups is not established.
Nutrition
Approximate nutrition per cup, based on 8 cups (about 80g each): 280 calories, 8g protein, 19g fat, and 21g carbohydrates. Approximate nutrition per 100g: 350 calories, 10g protein, 24g fat, and 26g carbohydrates. Values vary with the cookies, protein powder, cream cheese, and yogurt used.
Equipment
- Muffin tin
- Paper liners
- Mixing bowl
- Hand mixer
Ingredients
For the crust
- 1 1/2 cups finely crushed chocolate sandwich cookies (about 18 cookies; 165 g), divided
- 3 tablespoons unsalted butter, melted (about 40 g)
For the filling
- 8 ounces cream cheese, softened (about 225 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 scoop chocolate protein powder, about 1/3 cup (30 g)
- 2 tablespoons unsweetened cocoa powder (10 g)
- 1/4 cup powdered sugar (30 g), or to taste
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, optional, only if needed
For topping
- 8 fresh raspberries, gently dried
Instructions
- Line a standard muffin tin with 8 paper liners. Reserve a small handful of the cookie crumbs for topping.
- Stir the remaining cookie crumbs with the melted butter until evenly coated and the mixture resembles damp sand.
- Divide the crumb mixture among the liners and press firmly into level bases.
- Freeze the tin for about 1 hour, until the crusts feel compact.
- Beat the softened cream cheese until smooth.
- Add the Greek yogurt, protein powder, cocoa, powdered sugar, and vanilla. Mix until combined, scraping down the bowl as needed.
- Check that the filling is thick and spoonable. If it is too stiff, mix in milk 1 teaspoon at a time.
- Divide the filling among the liners, smooth the tops, and leave a little space at the top of each cup.
- Scatter the reserved cookie crumbs over the filling.
- Freeze for 1 1/2–2 hours, until the surfaces feel set.
- Cover the tin without letting the cover touch the topping, then refrigerate for at least 6 hours or overnight.
- Shortly before serving, place one dry raspberry in the center of each cup. Serve cold, peeling away the liners if desired.
Tips
- Beat the cream cheese smooth before adding the other ingredients to prevent lumps.
- Start without milk because protein powders and Greek yogurt vary in thickness.
- Add milk only if the filling is too stiff to spoon, 1 teaspoon at a time.
- If the filling already looks loose, do not add milk and allow the cups the full chilling time.
- Add the raspberries shortly before serving and keep the cups cold.