Cinnamon Greek Yogurt Protein Cheesecake Cups

These little cheesecake cups have the best kind of dessert energy: creamy, cinnamon-kissed, portioned into individual jars, and easy enough to make while your coffee is brewing. There is no oven involved, which means the hardest part is remembering to give them time to chill.

Recipe at a Glance

Prep: 20 minutes · Cook: None · Bake: None · Chill: At least 30 minutes · Rest: None · Total: 50 minutes including minimum chill · Servings: 6 jars · Difficulty: Easy

Ingredients

2 cups plain nonfat Greek yogurt
8 oz light cream cheese, softened
3 tbsp monk fruit sweetener, or to taste
1 tsp vanilla extract
1 tsp ground cinnamon, plus extra for dusting
½ cup graham crumbs, or almond flour + 1 tsp butter

Make the Cheesecake Filling

Set the cream cheese out until softened. Soft cream cheese blends much more smoothly than a cold block.
Add the softened cream cheese, monk fruit sweetener, and vanilla to a mixing bowl. Beat until smooth and creamy, scraping down the bowl so no firm pieces remain.
Add the Greek yogurt and 1 teaspoon cinnamon. Fold or mix gently until the filling is silky and evenly flavored. Do not whip aggressively once the yogurt is incorporated.

Build the Cups

Choose six small jars or containers with lids.
Divide the ½ cup graham crumbs among the jars. If using the almond-flour alternative, combine the almond flour with 1 teaspoon butter first as specified.
Spoon the cheesecake filling over the crumb layer. Smooth the tops with the back of a spoon.
Cover the jars and refrigerate for at least 30 minutes so the filling can firm.
Dust each cup with extra cinnamon immediately before serving.

Substitutions

Use gluten-free graham crumbs, or the listed almond-flour alternative, for a gluten-free option. Check packaged labels.
For dairy-free, use dairy-free yogurt and dairy-free cream cheese. Expect some texture variation.
If you are using a different sweetener, add it gradually and taste the filling before portioning.

Tips and Troubleshooting

Lumpy filling: The cream cheese was probably too cold. Beat the softened cream cheese smooth before adding yogurt.
Loose filling: Chill longer before serving. Greek yogurt brands vary in thickness.
Soggy crumbs: Keep the cups covered and refrigerate them, but add extra garnish only when serving.
Too sweet: Because the sweetener is listed to taste, start with less and add gradually.

Storage and Reheating

Cover and refrigerate the finished cups for up to 4 days. They are served chilled and do not need reheating. The recipe notes that they can be frozen for up to 1 month. Thaw them overnight in the refrigerator before serving, and expect the texture to be slightly different after freezing.

Frequently Asked Questions

Can I make these ahead?

Yes. Assemble the cups up to 24 hours ahead, cover them, and keep them refrigerated until serving.

Why use softened cream cheese?

Softened cream cheese is much easier to beat smooth, which helps prevent lumps in the finished filling.

Can I use a large dish instead of jars?

Yes. The jars make the six portions easy to serve, but the same filling can be layered in one small dish. Keep the ingredient quantities unchanged.

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Easy Make-Ahead Plan

Blend the softened cream cheese until smooth before adding the yogurt.
Portion the crumb layer and filling into jars, then cover and refrigerate.
Chill for at least 30 minutes, or assemble up to 24 hours ahead as noted above.
Dust with extra cinnamon immediately before serving.

More Easy Sweet Pea Desserts

For another chilled dessert, try Biscoff Cheesecake with Blueberry Syrup. For a warm chocolate dessert for one, try Late-Night Brownie Mug Cake. Browse Desserts, use What Should I Make? when you need inspiration, or explore Recipes by Budget and the $50 Grocery Challenge for practical planning.