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Lemon Cheesecake Protein Cups

These Lemon Cheesecake Protein Cups are a creamy, zesty, no-bake dessert packed with protein and fresh citrus flavour. Made with thick Greek yogurt, a naturally sweet nut-and-date crust, and bright lemon juice and zest, they deliver classic cheesecake vibes with wholesome ingredients. Perfect for healthy meal prep, afternoon treats, or entertaining with a nourishing twist, these Blended Bites-style cheesecake cups are refreshing, satisfying, and beautifully balanced. 🍋 🥣
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert, clean eating dessert or snack, lemon cheeeseake protein cups no bake, lemon cheesecake protein bowl, lemon cheesecake protein cups, no bake lemon cheesecake protein cups
Servings 4

Ingredients

Nutty Base Crust

  • 1 cup almonds or cashews
  • 3/4 cup dates, soaked 30 minutes and drained
  • 2 tablespoons coconut oil
  • Pinch sea salt

Lemon Cheesecake Filling

  • 1 cup thick Greek-style yogurt
  • 1/2 cup cream cheese, softened
  • 2-3 tablespoons maple syrup (adjust to taste)
  • 2 lemons, juice and zest
  • 1 teaspoon vanilla extract
  • 1 scoop vanilla protein powder (optional)

Toppings Optional

  • Fresh fruit or berries
  • Chopped nuts
  • Shredded coconut
  • Lemon zest

Instructions

  • Line a muffin tin with paper liners or use silicone moulds. Or use small mason jars or glasses.
    To soften the cream cheese, leave out at room temperature for an hour or so or give it a 10 second burst in the microwave.
    Add nuts, dates, coconut oil and sea salt to a food processor. Blend until a sticky crumb forms.
    Divide base crust up into 4-6 (more or less) portions and press the mixture into the base of each mould or jar. Place in the freezer while preparing the filling.  

Lemon Cheesecake Filling

  • In a blender or food processor, combine Greek yogurt, cream cheese, maple syrup, lemon juice, lemon zest, vanilla, and protein powder (if using). Blend until completely smooth and creamy.
    Spoon the lemon filling over the chilled bases and smooth the tops.
    Refrigerate for at least 3–4 hours or freeze for 1–2 hours until set.
    Remove from moulds and top with desired toppings.
    Texture Tips for the creamiest filling:
    Use thick Greek yogurt (strained, not runny).
    Blend the filling until completely smooth.
    Chill or freeze long enough to fully set before removing from moulds.
    If freezing, let them sit at room temperature for 5–10 minutes before serving for the perfect creamy texture.
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