Healthy No Bake Protein Cheesecake Cups (5 flavors)

For the cheesecake crust

• 1 box Simple Mills graham crackers
• 1/4 C coconut sugar
• 1/4 C butter (1/2 a stick)
• 1/2 tsp salt

For the cheesecake filling

• 8 oz low fat cream cheese
• 2 scoops (about 75g) Just Ingredients protein powder (use the code "thewellnourishedmama" for 10% off your order)
• 1/4 C nonfat vanilla greek yogurt
• 1/3 C Stevia
• 1/3 C almond milk
• 1 Tbsp nut butter of choice
• Splash of vanilla extract (optional)

For the crust

1. Melt the butter in the microwave until completely liquid, then let cool five minutes.
2. Pulse the crackers, coconut sugar, and salt in a food processor until you have fine crumbs. Slowly drip in the butter while running the food processor until the mixture resembles wet sand.
3. Line a muffin tin with silicone cupcake liners, then spoon 1 1/2 tablespoons crust into each cup. Gently but firmly press the crust along the bottom and sides of each silicone liner. Repeat until all the crumbs have been used.
4. Flash freeze the crust for one hour.

For the filling

1. In a large mixing bowl, cream together the room temperature cream cheese and protein powder until mostly combined. Add in the greek yogurt, milk, stevia, and nut butter, mixing until completely combined and smooth. (Your filling should easily slide off a silicone spatula but not be runny. Depending on what protein flavor you chose, you might need a tablespoon extra milk to help the filling get to the right consistency.)
2. Once the crust has frozen for an hour, remove from the freezer and fill each cup with a heaping 1 1/2 tablespoons of filling. You should have exactly enough for each cheesecake to completely cover the crust but not overflow out of the mold.
3. If you want to add fruit, mini chocolate chips, or a chocolate ganache on top, this is the time to do it.

Freeze and chill

1. Once the cheesecakes are assembled, flash freeze for 1.5-2 hours to set the filling.
2. Transfer to the fridge and chill for at least 6 hours or overnight. Store in the fridge until ready to serve, up to one week.
3. When you're ready to eat, just eat them straight out of the fridge! No need to soften or thaw!

For any and all ingredient substitutions, see the FAQ section in the blog post.

To make this recipe into one big cheesecake, double the crust and filling and prepare in a springform pan.

Nutrition facts are a calculated estimate of one cheesecake cup using the Just Ingredients vanilla protein powder and 1 tablespoon cashew butter. Macros will vary based on which protein is used for the recipe.