21/08/2026
You would NEVER guess this has extra protein. 🥕🍰
It tastes like a creamy carrot cake cheesecake, but these little dessert cups are an easy way to make a classic dessert a little more protein-friendly.
Creamy cheesecake + cinnamon carrot cake + crunchy walnuts + buttery graham crumbs… this one is dangerous. 😍
🥕 CARROT CAKE CHEESECAKE PROTEIN CUPS
Ingredients:
For the crust:
• ½ cup graham cracker crumbs
• 1 tablespoon melted butter
For the cheesecake layer:
• 8 oz reduced-fat cream cheese, softened
• ½ cup vanilla Greek yogurt
• 2 tablespoons powdered sweetener
• ½ teaspoon vanilla extract
• 1 scoop vanilla protein powder
For the carrot cake layer:
• ½ cup finely grated carrot
• ¼ cup quick oats
• 1 tablespoon brown sugar or zero-sugar brown sweetener
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon unsweetened applesauce
• 1 tablespoon finely chopped walnuts
For topping:
• Chopped walnuts
• A small pinch of cinnamon
• Optional carrot cake crumbs
How to make it:
1. Mix the graham cracker crumbs with melted butter.
2. Divide the mixture between 4 small dessert cups and gently press into the bottom.
3. In a bowl, mix the cream cheese, Greek yogurt, powdered sweetener, vanilla, and protein powder until smooth and creamy.
4. In another bowl, combine the grated carrot, oats, brown sweetener, cinnamon, nutmeg, applesauce, and chopped walnuts.
5. Spoon a thin layer of the carrot cake mixture over the crust.
6. Add a generous layer of the cheesecake mixture.
7. Repeat the layers if your cups are tall enough.
8. Cover and refrigerate for at least 2 hours so the cheesecake layer can firm up.
9. Finish with chopped walnuts and a light sprinkle of cinnamon before serving. 🥕🤎
✨ TEXTURE TIP:
Finely grate the carrots so they blend naturally into the carrot cake layer instead of leaving large crunchy pieces.
💡 PROTEIN HACK:
The combination of Greek yogurt, reduced-fat cream cheese, and vanilla protein powder gives the cheesecake layer extra protein while keeping it creamy.
Easy substitutions:
• Use plain Greek yogurt plus a little extra vanilla.
• Use pecans instead of walnuts.
• Use oat flour instead of quick oats for a smoother carrot cake layer.
• Use your favorite zero-sugar brown sweetener.
• Add a tiny pinch of ginger for more classic carrot cake flavor.
Estimated nutrition:
Approximately 240–290 calories and 16–20g protein per cup, depending on the protein powder, yogurt, cream cheese, and sweetener used.
Save these for your next dessert craving. 🥕🍰
Would you make these carrot cake cups or turn them into a cinnamon roll cheesecake version? 👀
