The Best Homemade Cheesecake Cups

Ingredients

• 8 oz Light Cream Cheese (softened to room temperature)
• 1 cup Greek Yogurt (plain, full‑fat or low‑fat)
• 3 tbsp Sweetener (erythritol, honey, maple syrup, or preferred low‑calorie sweetener)
• 0.5 g Salt (pinch of fine sea salt)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 large Egg (room temperature)
• 1 scoop Vanilla Protein Powder (Transparent Labs French Vanilla or any vanilla whey isolate (≈30 g))

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Cream Cheese and Yogurt

   Place the softened light cream cheese in the mixing bowl and add the Greek yogurt. Whisk until the mixture is smooth and free of lumps.

   Time: PT3M

3. Add Remaining Ingredients

   Stir in the sweetener, pinch of salt, vanilla extract, the egg, and the vanilla protein powder. Whisk until the batter is uniform and slightly thick.

   Time: PT4M

4. Fill Muffin Tray

   Line the muffin tray with paper liners or silicone molds. Spoon the batter into each cup, filling about three‑quarters full.

   Time: PT2M

5. Bake

   Place the tray in the preheated oven and bake for 15–18 minutes, until the edges are set and the center still has a slight jiggle.

   Time: PT18M

   Temperature: 350°F

6. Cool

   Remove the tray from the oven and let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

   Time: PT10M

7. Serve or Store

   Enjoy the muffins warm, at room temperature, or chilled. Store leftovers as indicated below.

   Time: PT0M

Nutrition Facts

Calories

155

Protein

12 g

Carbohydrates

10 g

Fat

6 g

Fiber

0 g