Strawberry Cheesecake Protein Fluff Cups

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 4 cups

Ingredients

For the Protein Fluff

• 1 cup low-fat cottage cheese
• ¾ cup plain Greek yogurt
• 1 scoop vanilla protein powder
• 1 cup fresh strawberries, hulled
• 1–2 tablespoons honey or zero-calorie sweetener, to taste
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

For the Cheesecake Base

• ½ cup crushed graham crackers
• 1 tablespoon melted butter

For Topping

• Fresh sliced strawberries
• 2 tablespoons crushed graham crackers
• Light whipped cream, optional

Instructions

1. Make the crust: Combine crushed graham crackers with melted butter. Divide between 4 small cups and gently press into the bottom.
2. Blend the filling: Add cottage cheese, Greek yogurt, protein powder, strawberries, sweetener, vanilla, and lemon juice to a blender. Blend until completely smooth and creamy.
3. Whip the mixture: Transfer to a bowl and whisk vigorously for 1–2 minutes to make the mixture light and fluffy.
4. Fill the cups: Spoon the strawberry protein fluff over the graham cracker bases.
5. Chill: Refrigerate for at least 30 minutes to firm up and develop the cheesecake flavor.
6. Garnish: Top with fresh strawberries, crushed graham crackers, and a small swirl of whipped cream if desired.
7. Serve: Enjoy chilled.

Tips

• For an even fluffier texture, use a hand mixer after blending.
• Frozen strawberries can be used, but thaw and drain them first.
• Vanilla or cheesecake-flavored protein powder works especially well.
• For a higher-protein version, use Greek yogurt with at least 15–20g protein per serving.

Approximate nutrition per cup: 220 calories • 20g protein • 20g carbohydrates • 7g fat.