These no-bake high protein cheesecake cups are a creamy, lightly sweet treat that feels indulgent while still being nourishing. Made with blended cottage cheese, protein powder, collagen, and naturally sweet raspberries, they deliver a cheesecake-like texture without the need for baking. Perfect as a quick dessert, post-workout snack, or after-school treat, these cups come together in minutes and set beautifully in the fridge.
Why You’ll Love This Recipe
These cheesecake cups are quick, simple, and require no oven at all. They’re packed with protein to help keep you full and satisfied, while healthy fats add richness and flavor. The sweetness is easy to adjust to your taste, and the layered presentation makes them feel special despite minimal effort. They’re great for meal prep and easy to customize with different fruits or nut butters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Place the raspberries in a shallow bowl or large plate. Add the chia seeds and mash with a fork until the mixture resembles a chunky sauce. Set aside and allow it to thicken slightly while you prepare the cheesecake base.
In a food processor or high-speed blender, add the cottage cheese, raw honey, vanilla extract, protein powder, and collagen. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
To assemble, spoon a layer of the cheesecake mixture into serving cups or small jars. Add a layer of the mashed raspberry mixture, followed by a small drizzle of nut butter. Repeat the layers once more, dividing everything evenly among the cups.
Refrigerate for at least 30 minutes to allow the cups to set before serving.
Swap raspberries for strawberries, blueberries, or mixed berries.
Use maple syrup instead of honey for a slightly different sweetness.
Add a pinch of cinnamon or lemon zest to the cheesecake base for extra flavor.
Top with chopped nuts, coconut flakes, or cacao nibs before serving.
Storage/Reheating
Store the cheesecake cups in airtight containers in the refrigerator for up to 3 days. These are best enjoyed cold and do not require reheating. Stir gently before eating if any separation occurs.
FAQs
Does this really taste like cheesecake?
It has a creamy, tangy texture similar to cheesecake, with a lighter and fresher feel.
Can I taste the cottage cheese?
When blended well, the cottage cheese becomes smooth and mild, with no noticeable curds.
Can I make this without protein powder?
Yes, but the protein content will be lower and the texture slightly softer.
Is collagen required?
No, it’s optional, but it does add extra protein and helps with thickness.
Can I make this dairy-free?
This recipe relies heavily on dairy for texture, so dairy-free substitutions will change the result significantly.
How sweet is this recipe?
It’s lightly sweetened. You can add more or less honey to suit your taste.
Can kids enjoy this recipe?
Yes, it’s a great snack option and naturally sweet without being overpowering.
Can I freeze these cheesecake cups?
Freezing is not recommended, as the texture may become grainy once thawed.
What kind of blender works best?
A high-speed blender or food processor works best to achieve a smooth, creamy consistency.
Can I prepare these for meal prep?
Absolutely. They’re ideal for making ahead and enjoying over a few days.
Conclusion
No-bake high protein cheesecake cups are a simple, satisfying way to enjoy a dessert-like treat while still supporting your nutrition goals. Creamy, customizable, and easy to prepare, they’re perfect for busy days when you want something sweet, filling, and wholesome straight from the fridge.
These no-bake high protein cheesecake cups are creamy, lightly sweet, and packed with protein from cottage cheese, protein powder, and collagen. Layered with raspberries and nut butter, they make a quick and nourishing dessert or snack.
Author:Sophia
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:40 minutes (includes chill time)
Yield:4 servings
Category:Snack
Method:No-Bake
Cuisine:American
Diet:Low Calorie
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
1/4 cup smooth almond butter, peanut butter, cashew butter, or sunflower seed butter
Instructions
Place raspberries in a shallow bowl or plate. Add chia seeds and mash with a fork until the mixture resembles a chunky sauce. Set aside to thicken slightly.
In a food processor or high-speed blender, combine cottage cheese, honey, vanilla extract, protein powder, and collagen. Blend until completely smooth and creamy, scraping down the sides as needed.
Spoon a layer of the cheesecake mixture into serving cups or jars.
Add a layer of mashed raspberry mixture, followed by a drizzle of nut butter.
Repeat the layers once more, dividing ingredients evenly among the cups.
Refrigerate for at least 30 minutes to allow the cups to set before serving.
Notes
Swap raspberries with strawberries, blueberries, or mixed berries.
Use maple syrup instead of honey for a different sweetness profile.
Add cinnamon or lemon zest to the cheesecake base for extra flavor.
Top with nuts, coconut flakes, or cacao nibs for texture.
