Red, White & Blue Mini Protein Cheesecakes (No-Bake)
These festive no-bake mini cheesecakes are made with a Greek yogurt and cashew-based filling, sweetened with honey, and boosted with vanilla protein powder or collagen. The crust is made from almonds and dates, and they’re topped with fresh berries for a show-stopping, stress-friendly, gut-happy treat that feels like dessert—but works like fuel.
Equipment
- food processor
- muffin tin or silicone molds
- mixing bowl
- measuring cups
- measuring spoons
Ingredients
Crust
- 1/2 cup raw almonds or walnuts
- 4 pitted Medjool dates
- 1 tbsp chia seeds or ground flaxseed
- Pinch of sea salt
Filling
- 3/4 cup plain Greek yogurt or coconut yogurt for dairy-free
- 1/2 cup raw cashews soaked for 2 hours and drained
- 1 scoop vanilla collagen peptides or protein powder
- 1 ½ tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Topping
- 1/4 cup sliced strawberries
- 1/4 cup fresh blueberries
- Optional: shredded coconut or mint leaves
Instructions
- Make the crust: In a food processor, blend almonds, dates, chia seeds, and salt until crumbly and sticky.
- Press evenly into the bottoms of a lined muffin tin or silicone molds.
- Make the filling: In a blender or food processor, blend cashews, yogurt, protein powder, honey, vanilla, and lemon juice until ultra-smooth.
- Spoon filling on top of each crust and smooth the tops.
- Top with sliced berries in a red, white, and blue pattern.
- Chill in the fridge for 3 hours, or until firm. Serve cold.
- 🎯 Tip: Freeze for a firmer texture if serving outdoors!
Video
Notes
Nutritional Information per serving (My Fitness Pal):
Calories: 157
Fat g: 7g
Carbohydrates: 17g
Protein: 7g
Servings: 8
Calories: 157kcal