High-Protein Cranberry Cheesecake Cups
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, High-Protein
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons melted unsalted butter or coconut oil
- 8 oz low-fat cream cheese, softened
- 1 cup plain non-fat Greek yogurt
- 2 scoops vanilla whey protein powder
- 1 large egg
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen cranberries
- 1 tablespoon orange juice
- 1 tablespoon stevia or granulated sweetener
Instructions
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or silicone liners. This ensures the cheesecake cups are easy to remove and keeps the edges neat.
- In a small bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture looks like wet sand. Divide the mixture evenly among the 12 muffin liners, pressing down firmly with the back of a spoon to create a solid base. Bake the crusts for 5 minutes, then remove from the oven and set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, vanilla protein powder, egg, honey, and vanilla extract. Whisk or use a hand mixer on low speed until the batter is creamy and free of lumps. Be careful not to over-mix, as this can incorporate too much air.
- In a small saucepan over medium heat, combine the cranberries, orange juice, and sweetener. Cook for about 5-7 minutes, mashing the berries with a fork as they soften, until the mixture thickens into a sauce. Let it cool slightly, then strain through a mesh sieve if you prefer a smoother swirl.
- Pour the cheesecake batter into the muffin liners over the pre-baked crusts, filling each about three-quarters full. Drop a teaspoon of the cranberry sauce onto the center of each cup. Use a toothpick to gently swirl the sauce into the cheesecake batter for a marbled effect. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Remove the tin from the oven and let the cups cool to room temperature. Once cooled, place the muffin tin in the refrigerator for at least 2 hours, or ideally overnight. Chilling is essential for the cheesecake to fully set and for the flavors to develop.