Mini Crustless Berry Protein Cheesecake Cups Recipe

I love cheesecake.

New York style, berry, chocolate, mocha, I love it all. But since most regular cheesecake can set you back around 600 calories and ample amounts of fat per slice, I tend to avoid it on all but a couple of special occasions per year.

But healthy cheesecake? I’ll eat that any chance I get.

These cheesecake bites are super high in protein (6g per mini cup!), and are made out of nothing but healthy ingredients like Greek yogurt, cottage cheese, and berries. They’re sweet, satisfying, and perfect as breakfast, pre or post-workout, or a snack any time of the day.

Here’s your Mini Crustless Protein Cheesecake Cups Recipe:


1 cup non fat or low fat Greek yogurt
1 cup low fat cottage cheese
1/4 cup vanilla whey protein powder
1 egg white + 1 whole egg
2 Tbsp coconut flour
1-2 cups fresh or frozen berries (I used a mix of raspberries, blackberries, and blueberries)


Heat your oven to 325° Fahrenheit. Blend together the Greek yogurt, cottage cheese, protein powder, egg, egg white, and coconut flour until there are no remaining chunks. Stir in the berries, then pour into 12 silicon baking cups (you can use regular baking cups if you don’t have silicon ones, these are just so much easier and reusable!).

Bake for about 35 minutes, or until cheesecake bites are still a little jiggly in the center. Remove from oven and let cool completely, then put in the fridge and let chill for at least a few hours.

Eat up!

Macros (per 1/12th recipe)

Calories: 45
Protein: 6g
Carbs: 3.5g
Fat: 1g
Fiber: 1g

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