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Recipes Desserts Cheesecake

Black Forest Protein Cheesecake Cups

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Author:

Erin

Published:

July 30, 2019

Updated:

July 30, 2019

This post may contain affiliate links. Please read my disclosure policy for details.

Happy National Cheesecake Day! I love a good cheesecake, especially one that is both decadent and protein-packed like these Black Forest Protein Cheesecake Cups. Do you prefer a deconstructed, no-bake cheesecake like these ones or a classic baked cheesecake like these ones? If chocolate and cherry doesn’t fit your fancy, I’ve got you covered with some other delicious flavor combos.

  • Black Forest Protein Cheesecake Cups
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

I use casein protein powder in these cheesecake cups to achieve the thick creaminess that you expect in a cheesecake (plus lower fat cream cheese for the flavor, of course). If you really feel like you can just substitute the casein with whey…just don’t expect it to have that amazing cheesecake creaminess. Oh, and the chocolate curls…don’t forget the chocolate curls 🙂

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Black Forest Protein Cheesecake Cups

Prep: 30 minutes mins
Cook: 10 minutes mins
Servings: 4 servings
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Servings: 4 servings

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.

Tips & Tricks

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 Information

Calories: 317kcal (16%), Carbohydrates: 24g (8%), Protein: 18g (36%), Fat: 17g (26%), Cholesterol: 33mg (11%), Sodium: 216mg (9%), Potassium: 249mg (7%), Fiber: 4g (17%), Sugar: 16g (18%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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