High-Protein Gingerbread Cheesecake Yogurt Cups
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups non-fat plain Greek yogurt
- 1 scoop (30g) vanilla whey or casein protein powder
- 1 tablespoon blackstrap molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons maple syrup or honey (optional, for extra sweetness)
- 4 gingersnap cookies, crushed (for the base and topping)
- Optional: Light whipped topping or a sprinkle of extra cinnamon
Instructions
- Take two small glasses or jars. Crush half of the gingersnap cookies and divide them evenly between the bottoms of the two containers. Press them down slightly to create a rustic “crust” layer.
- In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, molasses, ginger, cinnamon, cloves, and nutmeg. Stir vigorously until the protein powder is fully incorporated and the mixture is smooth and creamy. If you prefer a sweeter taste, stir in the maple syrup or honey at this stage.
- Spoon the gingerbread yogurt mixture over the cookie base in each jar. Smooth the tops with the back of a spoon to ensure an even layer.
- Top each cup with the remaining crushed gingersnap cookies. You can also add a dollop of light whipped topping if desired. For the best “cheesecake” experience, let the cups chill in the refrigerator for at least 30 minutes to allow the flavors to meld, though they can be eaten immediately.