1-Point 90-Calorie High-Protein Cheesecake Cups

High-Protein • No-Bake • 90 Calories • Meal-Prep Friendly

Creamy cheesecake filling topped with a bright strawberry layer. These individual cups are easy to prepare ahead and make a delicious lighter dessert.

Ingredients

Cheesecake Filling

• 1 box (about 1 oz / 28 g) sugar-free, fat-free instant cheesecake pudding mix
• 1 cup (240 g) nonfat Greek yogurt
• 1 cup (225 g) low-fat or fat-free cottage cheese
• ½ cup (120 ml) unsweetened almond milk
• 1 tsp vanilla extract
• 1–2 tbsp zero-calorie sweetener, optional
• Pinch of salt

Strawberry Topping

• 1 cup fresh strawberries, finely chopped
• 1–2 tbsp water
• 1–2 tbsp zero-calorie sweetener
• ½ tsp lemon juice
• ¼ tsp cornstarch mixed with 1 tsp cold water, optional, for a thicker topping

Instructions

1. Make the Strawberry Topping

1. Add chopped strawberries, water, sweetener, and lemon juice to a small saucepan.
2. Cook over medium-low heat for 4–6 minutes, stirring occasionally.
3. Mash some of the strawberries while leaving a few pieces intact.
4. For a thicker topping, stir in the cornstarch slurry and cook for another 30–60 seconds.
5. Remove from heat and let cool completely.

2. Make the Cheesecake Filling

1. Add cottage cheese, Greek yogurt, almond milk, vanilla, and sweetener to a blender.
2. Blend for 1–2 minutes until completely smooth and creamy.
3. Transfer to a mixing bowl.
4. Add the sugar-free cheesecake pudding mix gradually while whisking.
5. Continue mixing until the filling becomes thick and creamy.

3. Assemble the Cups

1. Divide the cheesecake mixture between 6 small dessert cups.
2. Spoon a thin layer of cooled strawberry topping over each cup.
3. Cover with lids and refrigerate for at least 1–2 hours.
4. Serve chilled.

Nutrition Information

Approximate per cup, when divided into 6 servings:

• Calories: ~85–95
• Protein: ~10–13 g
• Carbohydrates: ~7–10 g
• Fat: ~0–2 g
• Fiber: ~1 g
• Sugar: ~3–5 g
• Net Carbs: ~6–9 g

Nutrition depends on the exact pudding mix, yogurt, cottage cheese, milk, sweetener, and strawberry quantities used.

About the “1 Point”

The exact WW/points value depends on the specific products and the current Points system, so it should be calculated using the nutrition labels of the ingredients you use.

Nut Information

• Nuts: None required.
• Peanuts: None required.
• Milk/Dairy: Contains cottage cheese and Greek yogurt.
• Gluten: Choose certified gluten-free pudding mix and other ingredients if required.
• Nut-free: Yes, provided your almond milk is replaced with a nut-free milk such as unsweetened oat or skim milk if avoiding all nuts.
• Egg-free: Yes.
• No-bake: Yes.

Meal Prep

Prepare all 6 cups at once, cover, and refrigerate for up to 3 days.

Keep the strawberry topping refrigerated as well. For the freshest presentation, add the topping shortly before serving.

Q&A

Q: Can I make these even higher in protein?
Yes. Add ½ scoop of vanilla protein powder to the cheesecake mixture. You may need an extra splash of milk to maintain a creamy consistency.

Q: Can I use all Greek yogurt instead of cottage cheese?
Yes, although cottage cheese helps make the filling thicker and adds protein.

Q: Will the cottage cheese taste noticeable?
Not much. Blending it completely smooth removes the curd-like texture and gives the filling a cheesecake-style consistency.

Q: Can I use fresh strawberries instead of strawberry topping?
Yes. Simply dice fresh strawberries and spoon them over each cheesecake cup.

Q: Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid before making the topping.

Q: Can I skip the sweetener?
Yes, especially if your pudding mix is already sweet enough for your taste.

Q: How long do they need to chill?
At least 1–2 hours, but overnight chilling gives the best thick cheesecake texture.

Q: Can I freeze them?
Freezing isn’t recommended because the yogurt and cottage cheese can change texture after thawing.

Q: Can I add a crust?
Yes, but it will increase the calories and points. For the 90-calorie version, keeping them crustless is the easiest option.

Q: Can I make chocolate cheesecake cups with this recipe?
Yes. Replace the vanilla flavor profile with unsweetened cocoa powder and use chocolate pudding mix if available.