Go Back
+ servings
Print Recipe
No ratings yet

Black Forest Protein Cheesecake Cups

Prep Time30 minutes
Cook Time10 minutes
Servings: 4 servings
Calories: 317kcal

Ingredients

Cheesecake

  • 1 cup Dannon Light and Fit Vanilla Greek Yogurt (8 oz)
  • 1/2 cup plain non-fat Greek yogurt (4 oz)
  • 1/2 cup Philadelphia 1/3 Less Fat Cream Cheese (4 oz)
  • 1 35 g scoop Cellucor Chocolate Casein
  • 2 tbsp dutch cocoa (12 g)
  • 1/2 tbsp black cocoa (3 g)
  • 1 tsp vanilla extract

Cherry Topping

  • 1 cup cherries, halved and pitted (150 grams)
  • 1 tbsp honey (1/2 oz)
  • 1 tsp cold water
  • 1/4 tsp arrowroot flour

Crust

  • 1/3 cup pecan halves (37 g)
  • 1/4 cup unsweetened coconut flakes (20 g)
  • 1 1/2 tbsp dutch cocoa (9 g)
  • 1/2 tbsp black cocoa (3 g)

Instructions

  • Add cherries and honey to a small sauce pan and bring to a boil over medium heat. Continue to boil for 10-15 minutes or until cherries are softened. Mix arrowroot flour into cold water until dissolved, then stir into boiling cherry mixture. Set aside to cool in refrigerator.
  • Add crust ingredients to a Nutribullet with milling blade (or food processor) and pulse until pecans are finely ground and the crust can be pressed together easily. Divide evenly into 4 serving glasses and press down into the glass. Set aside.
  • Add cheesecake ingredients to a large bowl and combine using a hand mixer. Scoop into a piping bag and pipe cheesecake mixture into the 4 serving glasses.
  • Add cherry topping over the cheesecake mixture and top with chocolate curls and whipped cream, if desired.

Notes

For a lighter version of this recipe, skip the crust and you'll avoid 100 calories and 9 grams of fat per serving.  Or you could stretch the recipe into more servings!

Nutrition

Calories: 317kcal | Carbohydrates: 24g | Protein: 18g | Fat: 17g | Cholesterol: 33mg | Sodium: 216mg | Potassium: 249mg | Fiber: 4g | Sugar: 16g