# Components:
→ Base
01 - 1 cup oat flour or almond flour for gluten-free option
02 - 1/4 cup almond butter or peanut butter
03 - 2 tablespoons honey or maple syrup
04 - Pinch of salt
→ Cheesecake Filling
05 - 8 oz reduced-fat cream cheese, softened
06 - 3/4 cup plain non-fat or low-fat Greek yogurt
07 - 2 scoops vanilla whey protein powder
08 - 2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)
→ Toppings (optional)
11 - Fresh berries
12 - Chopped nuts
13 - Dark chocolate shavings
# Method:
01 - In a medium bowl, combine oat flour, almond butter, honey, and salt. Mix thoroughly until a crumbly dough forms.
02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin. Press down firmly to create an even crust layer.
03 - In a separate bowl, beat the softened cream cheese until smooth. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon zest; mix until creamy and fully combined.
04 - Spoon the cheesecake filling over each crust base, smoothing the tops evenly.
05 - Sprinkle desired toppings such as fresh berries, chopped nuts, or dark chocolate shavings over the filling.
06 - Refrigerate the assembled cups for at least 2 hours until firm and set.
07 - Remove cups from muffin liners and serve cold.
