No Bake High Protein Cheesecake Cups are the perfect blend of creamy, fruity, and nutritious. In just a few simple steps, you’ll create individual dessert cups with a fluffy protein-packed cheesecake layer and tangy raspberry chia topping. Ideal for meal prep, post-workout treats, or guilt-free dessert indulgence. Plus, with cottage cheese, protein powder, honey, and fresh raspberries, you’re fueling your body with clean ingredients. Say goodbye to complicated baking and hello to a recipe that’s easy, satisfying, and oh-so-delicious!
Why You’ll Love This Recipe
- Protein-packed: Each cup delivers a satisfying boost thanks to cottage cheese, protein powder, and collagen—perfect for muscle recovery or a filling snack.
- No-bake convenience: No oven needed! Just blend, layer, chill, and enjoy.
- Fresh & natural: Uses real raspberries, honey, and nut butter—no processed sugars.
- Customizable: Swap flavors, toppings, or powders to suit your taste.
- Portable: Great for meal prep, gym snacks, or a healthy dessert on-the-go.
Ingredients
- 2 cups fresh raspberries
- 2 tablespoons chia seeds
- 2 tablespoons raw honey (or your preferred natural sweetener)
- 1 teaspoon vanilla extract
- 4 cups cottage cheese
- 2 scoops vanilla protein powder
- 2 scoops collagen powder (optional for added protein & skin support)
- ¼ cup smooth nut or seed butter (almond, peanut, cashew, or sunflower)
Step-by-Step: How to Make No Bake High Protein Cheesecake Cups
- Prep raspberry chia layer
- Place raspberries and chia seeds together in a shallow dish or plate and mix well.
- Let sit to thicken while preparing the cheesecake layer.
- Blend cheesecake mixture
- Blend cottage cheese, honey, vanilla extract, protein powder, and collagen in a food processor or high-speed blender until smooth.
- Layer your cups
- Spoon a layer of cheesecake mixture into 4–6 serving cups.
- Add a layer of raspberry chia mash.
- Drizzle on a bit of your chosen nut butter.
- Repeat layers once more for each cup.
- Chill & set
- Chill the assembled cups in the refrigerator for at least 30 minutes, or overnight, to allow them to set and the flavors to blend.
- Enjoy
- Top with fresh raspberries, a sprinkle of chia seeds, or extra drizzle of nut butter just before serving for added flair.
Helpful Tips
- Smooth cottage cheese: If you prefer an ultra-smooth texture, strain the cottage cheese through a fine mesh sieve or use small‑curd variety.
- Adjust sweetness: Taste the blended cheesecake mixture before layering—if needed, add an extra ½ Tbsp of honey.
- Texture control: Mash the raspberries more for a jammy consistency, or leave chunkier for a fresh burst.
- Layer finesse: For clean and attractive layers, transfer the mixture into a piping bag or a resealable plastic bag with the corner snipped.
Substitutions And Variations
- Yogurt cheese swap: Use Greek yogurt instead of cottage cheese for a tangier base.
- Flavor twists: Try strawberry, blueberry, or mango puree instead of raspberries.
- Protein powders: Swap vanilla whey for chocolate or unflavored protein—adjust honey accordingly.
- Nut-free option: Use sunflower seed butter to keep it allergy-friendly.
- Add crunch: Sprinkle granola, crushed nuts, or cacao nibs between layers for texture.
Storage Instructions
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 1 month (best quality), thaw in fridge overnight before serving.
- Make ahead tip: Assemble cups the night before to let layers completely set—perfect for busy mornings or entertaining.
Nutritional Information
(Approximate per 1 cup serving, based on 6 servings)
- Calories: 230 kcal
- Protein: 25 g
- Carbs: 16 g (including ~12 g fiber and natural sugars)
- Fat: 8 g
- Sugar: 10 g (mostly natural from honey & raspberries)
A balanced, macro‑friendly dessert you can feel good about enjoying!
Serving Suggestions
- Toppings: Fresh mint, lime zest, extra nut butter drizzle, or cacao nibs.
- Layers: Add a dash of coconut flakes or dark chocolate shavings between layers.
- Pairings: Enjoy alongside a cup of herbal tea, black coffee, or post‑workout smoothie.
Frequently Asked Questions About No Bake High Protein Cheesecake Cups
Q1: Can I use frozen raspberries?
Yes! Thawed frozen raspberries work well—just drain excess juice before mixing with chia seeds to avoid watery layers.
Q2: Is collagen necessary?
No, it’s optional. Collagen adds extra protein and benefits like skin support, but you can omit it or replace it with extra protein powder.
Q3: What if I don’t have a food processor?
No problem! Use a blender, immersion blender, or even an electric hand mixer — the goal is a creamy texture.
Q4: Can I adjust sweetness?
Absolutely. Taste test the blend before layering. Add more honey, maple syrup, or whip with a few dates if you like it sweeter.
Q5: Are these cups dairy-free?
Not as written. For a dairy-free version, swap cottage cheese with coconut or almond yogurt and ensure your protein powder is plant-based.
Q6: How many calories and protein per cup?
Each cup is around 230 calories with about 25 g of protein, making it a nutritious snack or light dessert—adjust portion size if needed.
No Bake High Protein Cheesecake Cups
- Total Time: 40 minutes
- Yield: 4–6 cups 1x
Description
These No Bake High Protein Cheesecake Cups are a creamy, nutrient-packed dessert made with cottage cheese, fresh raspberries, chia seeds, and protein powder. No baking, just layer, chill, and enjoy a high-protein snack or post-workout treat.
Ingredients
2 cups fresh raspberries
2 tablespoons chia seeds
2 tablespoons raw honey
1 teaspoon vanilla extract
4 cups cottage cheese
2 scoops vanilla protein powder
2 scoops collagen powder (optional)
¼ cup nut or seed butter (almond, peanut, cashew, or sunflower)
Instructions
Combine raspberries and chia seeds in a shallow dish. Mix and let sit.
Blend cottage cheese, honey, vanilla, protein powder, and collagen until smooth.
Layer cheesecake mix, raspberry chia mash, and nut butter in cups.
Repeat layers.
Chill for 30 minutes or overnight.
Top with extra raspberries or nut butter and serve.
Notes
Use a piping bag or zip-top bag for clean layers. Greek yogurt can replace cottage cheese. Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 10 g
- Carbohydrates: 16 g
- Protein: 25 g
🥄 Conclusion
Thank you for trying these No Bake High Protein Cheesecake Cups—they’ve quickly become a favorite in my kitchen! I love how they feel indulgent yet wholesome, packed with flavor and clean ingredients. The creamy cheesecake layer and tangy raspberry chia topping are simply irresistible. Whether you’re fueling your workouts, prepping snacks, or simply satisfying a sweet tooth, this recipe is easy, nutritious, and satisfying. I hope you enjoy every spoonful as much as I do! Happy cooking, and thank you for being part of this food-loving community—may your kitchen be filled with joy, flavor, and good company.