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High-Protein Chocolate Strawberry Cheesecake Cups (Valentine’s Dessert) - Easy, No-Bake Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings

Ingredients
  

  • For the chocolate shell: 1 1/4 cups dark chocolate chips (50–70% cacao)
  • 1 tablespoon coconut oil or avocado oil
  • For the cheesecake filling: 8 oz light cream cheese, softened
  • 1 cup plain 2% Greek yogurt
  • 1/3 cup chocolate whey or casein protein powder (or unflavored)
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 to 1/3 cup powdered sweetener (sugar, powdered erythritol, or maple syrup to taste)
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
  • For the strawberry layer: 8–10 fresh strawberries, diced small
  • 1 teaspoon lemon juice
  • 1 teaspoon honey or a sprinkle of sweetener (optional)
  • Optional toppers: Freeze-dried strawberry crumble, chocolate shavings, flaky salt
  • Tools: 12-cup muffin tin, paper or silicone liners, mixing bowls

Instructions
 

  • Prep the tin: Line a 12-cup muffin tray with paper or silicone liners. This makes unmolding easy.
  • Make the chocolate shell base: Microwave chocolate chips and oil in 20–30 second bursts, stirring until smooth. Spoon about 1 teaspoon into each liner. Tilt or use a spoon to coat the bottom. Chill 5–10 minutes to set.
  • Mix the strawberries: Toss diced strawberries with lemon juice and optional sweetener. Pat dry lightly with a paper towel to remove excess moisture.
  • Blend the filling: In a bowl, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, cocoa, sweetener, vanilla, and salt. Mix until creamy with no lumps. Adjust sweetness to taste.
  • Assemble the cups: Divide the filling over the set chocolate bases (about 2 tablespoons per cup). Tap the tray gently to level.
  • Add strawberries: Spoon a small layer of strawberries over the cheesecake filling, pressing lightly so they adhere but don’t sink.
  • Top with chocolate: Rewarm remaining chocolate if thick. Spoon 1–2 teaspoons over each cup to cover the berries and filling. Use the back of a spoon to spread to the edges.
  • Chill to set: Refrigerate for at least 1 hour, or until the chocolate is firm and the filling is set. For a cleaner bite, chill 2–3 hours.
  • Garnish and serve: Add crushed freeze-dried strawberries, chocolate shavings, or a pinch of flaky salt before serving.