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High Protein Low Carb White Chocolate Cheesecake Cups - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust (optional): 3/4 cup superfine almond flour
  • 2 tablespoons melted unsalted butter (or coconut oil)
  • 1 tablespoon granular erythritol or allulose
  • Pinch of salt
  • For the filling: 8 ounces light cream cheese, softened to room temperature
  • 1 cup 2% or nonfat Greek yogurt
  • 1/2 cup vanilla or unflavored whey or casein protein powder
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice (brightens the flavor)
  • 1/8 teaspoon fine salt
  • 4 ounces sugar-free white chocolate, melted and slightly cooled
  • 2 tablespoons unsweetened almond milk (to loosen, as needed)
  • Toppings (optional): Shaved sugar-free white chocolate
  • Fresh raspberries or strawberries
  • Toasted coconut flakes

Method
 

  1. Prep your pan: Line a standard 12-cup muffin tin with paper liners. For silicone molds, no liner needed but still recommended for easy removal.
  2. Make the crust (optional): In a bowl, stir almond flour, melted butter, sweetener, and a pinch of salt until the texture is like damp sand. Divide evenly among the cups (about 1 tablespoon each). Press down firmly with the back of a spoon. Chill while you make the filling.
  3. Soften the cream cheese: Ensure it’s truly room temp. This prevents lumps and makes the filling silky.
  4. Mix the base: In a medium bowl, beat cream cheese with a hand mixer until smooth. Add Greek yogurt, powdered sweetener, vanilla, lemon juice, and salt. Beat again until creamy.
  5. Add protein powder: Sprinkle it in gradually while mixing on low to avoid clumps. If the mixture thickens too much, add 1–2 tablespoons almond milk to loosen.
  6. Melt the white chocolate: Microwave in 20–30 second bursts, stirring between each, until smooth. Let it cool for 2–3 minutes so it’s warm but not hot.
  7. Combine: With the mixer on low, slowly stream the melted white chocolate into the filling. Mix just until fully incorporated and velvety.
  8. Fill the cups: Spoon or pipe the cheesecake filling evenly over the crusts (or directly into liners if skipping the crust). Smooth the tops with the back of a spoon.
  9. Chill: Cover the tray and refrigerate for at least 3 hours, preferably overnight, until set and sliceable.
  10. Garnish and serve: Add shaved white chocolate, a berry, or a sprinkle of toasted coconut. Peel off the liner and enjoy.