Strawberry Cheesecake Cup

There are a few cheesecake cups in this thread, and this is the richest one. The difference is a full tablespoon of real cream cheese in the base and an extra half scoop of protein, which makes the filling thicker and closer to the real thing than yogurt alone gets you.

Getting the cream cheese in

Cream cheese straight from the fridge won't blend into cold yogurt. You'll get little white flecks no matter how long you stir. Let it sit out for a bit, or give it a few seconds in the microwave, then mash it with the fork before the yogurt goes in. Whisk hard. You want it completely smooth before the fruit gets anywhere near it.

Tip

Make the base the night before and keep it covered. It firms up a little in the fridge, which helps it hold layers.

Layers are the point

You could just stir everything together. It would taste fine. But layering puts a little of everything in each spoonful: cheesecake, a slice of berry, a bit of cream. Use a clear glass if you have one; it's nice to see what you're getting.

For a lighter, airier version, try the Protein Cheesecake Fluff. If you want strawberries over something warm and cakey instead, there's the Strawberry Shortcake Cup. And the Single-Serve Baked Protein Cheesecake is what happens when you let the oven get involved.