Indulge guilt-free in these creamy, Coconut Yoghurt Protein Cheesecakes! Packed with plant-based protein and a burst of fruity sweetness, these single-portion delights offer a nourishing and irresistible treat. Enjoy them as dessert, a snack, or a post-workout refuel—each spoonful is a delightful, creamy escape!
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These no-bake Coconut Yoghurt Cheesecake Cups can be enjoyed at various times throughout the day!
Serve these protein cheesecakes as a delicious and guilt-free dessert after lunch or dinner. Their creamy texture and sweet taste make them a satisfying dessert option.
Enjoy these protein cheesecake cups as a wholesome and protein-enriched snack between meals. They provide a balanced mix of flavors and nutrients to keep you energized.
The protein-rich content in these cheesecake cups makes them a great post-workout snack. They can aid in muscle recovery and refuel your energy after exercise.
Treat yourself to these individual portions of protein cheesecake goodness whenever you're craving something sweet and nourishing. They're convenient and satisfying whenever the craving strikes.
The versatility of these no-bake Coconut Yoghurt Vanilla Protein Cheesecakes allows you to enjoy them as a dessert, snack, or even a post-workout refuel, providing a delightful way to savor a creamy, protein-packed treat at any time of the day!
Coconut Yoghurt Vanilla Protein Cheesecake
Preparation: 15-20 minutes
Chilling: 2 hours minimum for setting
For the Base:
1/2 cup vegan graham cracker crumbs or crushed vegan biscuits
2 tablespoons melted coconut oil or vegan butter
1 tablespoon maple syrup or agave syrup
For the Cheesecake Filling:
1 cup plant-based coconut yoghurt
1/4 cup vanilla super protein powder
2 tablespoons coconut cream or coconut milk
2 tablespoons agave syrup or maple syrup
1 teaspoon vanilla extract
For the Quick Jam Topping:
1/2 cup mixed berries (strawberries, raspberries, blueberries)
1 tablespoon chia seeds
1 tablespoon maple syrup or agave syrup
Prepare the Base
In a bowl, mix together the graham cracker crumbs, melted coconut oil, and maple/agave syrup until well combined.
Divide the mixture equally among small serving cups or ramekins, pressing it firmly into the bottom to create the base layer. Place them in the refrigerator while preparing the filling.
Make the Protein Cheesecake Filling
In another bowl, whisk together the coconut yoghurt, vanilla super protein powder, coconut cream/milk, agave/maple syrup, and vanilla extract until smooth and creamy.
Take out the cups from the refrigerator and spoon the cheesecake filling on top of the prepared bases, distributing it evenly among the cups. Smooth the tops.
Prepare the Quick Jam Topping
In a blender or food processor, pulse the mixed berries, chia seeds, and maple/agave syrup until slightly chunky.
Spoon the jam mixture over the cheesecake filling in the cups, distributing it equally.
Chill and Serve
Place the cheesecake cups in the refrigerator to set for at least 2 hours before serving.
Once set, these single-portion Coconut Yoghurt Cheesecake Cups are ready to be enjoyed!
- Use small jars, glasses, or even muffin tin liners for convenient single portions.
- Adjust the sweetness by varying the amount of sweetener used in both the filling and the jam topping.
- Feel free to customize by adding toppings like shredded coconut, sliced berries, or a drizzle of melted vegan chocolate before serving.
- This no-bake, single-portion version offers a quick and effortless way to enjoy the creamy goodness of Coconut Yoghurt Cheesecake with a protein-packed twist in a conveniently sized dessert!
Types of Yoghurt to Use
When crafting the perfect protein cheesecake, the choice of plant-based yoghurt plays a pivotal role in both flavor and texture. Opting for a high-quality, plant-based coconut yoghurt is a game-changer in elevating the richness and creaminess of your protein cheesecake. Look for coconut yoghurt varieties that boast a smooth and velvety consistency, mimicking the texture of traditional dairy-based yoghurt. These alternatives often offer a delightful balance of creaminess and tanginess, creating a luscious base for your protein cheesecake that complements the other ingredients flawlessly.
Consider selecting unsweetened or lightly sweetened versions of plant-based coconut yoghurt for your protein cheesecake, allowing you to have better control over the overall sweetness of the dessert. The subtle hint of coconut in the yoghurt harmonizes beautifully with the vanilla super protein powder, infusing your protein cheesecake with a tropical undertone that tantalizes the taste buds. Moreover, the richness of coconut yoghurt enhances the overall creaminess of the protein cheesecake filling, ensuring each spoonful is a velvety, indulgent experience. When seeking the ideal plant-based yoghurt for your protein cheesecake, prioritize those with a smooth texture, gentle sweetness, and a rich coconut profile, resulting in a delectable, protein-packed dessert that's both satisfying and nourishing.
Preparing the Base for your Protein Cheesecake
When preparing the base for your protein cheesecake, the choice of crackers can influence the overall taste and texture. Here are some options for vegan crackers or alternatives that work well:
- Vegan Crackers
Vegan graham crackers are a classic choice for creating a crumbly, slightly sweet base for your protein cheesecake. They offer a hint of honey-like sweetness and pair wonderfully with the coconut yoghurt and fruity toppings.
- Gluten-Free Crackers
Opt for gluten-free crackers made from ingredients like rice flour, quinoa, or almond flour for those with gluten sensitivities. These crackers can provide a crunchy base without compromising on flavor.
- Oat Biscuits
Oat biscuits, when crushed, create a textured base for your protein cheesecake. They offer a hearty and slightly nutty flavor that complements the coconut yoghurt filling.
- Vegan Shortbread
Vegan shortbread biscuits add a buttery richness to the base of your protein cheesecake. Their crumbly texture and subtle sweetness make for a delightful contrast to the creamy filling.
- Almond Meal Crust
Consider using a crust made from almond meal mixed with a bit of coconut oil and a natural sweetener as an alternative to traditional crackers. This option adds a nutty depth of flavor to your protein cheesecake.
- Gluten-Free Granola
Using a gluten-free granola base, pressed firmly into the cups or ramekins, can create a crunchy and textured foundation for your protein cheesecake, adding an extra dimension of flavor with the assorted grains and nuts.
Selecting the right type of crackers or alternatives allows you to experiment with flavors and textures, ensuring a delightful and well-balanced base for your protein cheesecake cups. Whether you prefer a classic graham cracker crust or wish to explore gluten-free or nutty options, these choices provide a versatile foundation for your delectable protein-packed dessert.
Here are some delicious topping options to elevate your no-bake Coconut Yoghurt Protein Cheesecake Cups
- Fresh Berries
Top each cup with a medley of fresh berries like strawberries, raspberries, blueberries, or blackberries for a burst of color and extra fruity goodness.
- Shredded Coconut
Sprinkle shredded or toasted coconut flakes over the cheesecake cups to add a tropical touch and a bit of texture.
- Nuts or Seeds
Crushed nuts (almonds, pecans, or walnuts) or seeds (pumpkin seeds or sunflower seeds) can add a delightful crunch to your cheesecake cups.
- Vegan Chocolate Drizzle
Melt vegan chocolate and drizzle it over the tops for a decadent touch. You can even sprinkle some cacao nibs for an extra chocolatey crunch.
- Citrus Zest
Grate some lemon or orange zest over the cheesecake cups for a pop of citrusy freshness that complements the creamy coconut flavor.
- Mint Leaves
Garnish each cup with a small sprig of fresh mint to add a refreshing herbal note and a decorative touch.
Feel free to mix and match these topping options or get creative with your favorite toppings to customize each cheesecake cup according to your taste preferences and presentation desires!
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