Oh, my goodness! If you’re anything like me, you love a sweet treat that not only satisfies your cravings but also packs a punch of protein. Today, I’m thrilled to share my recipe for S’mores Cheesecake Protein Cupcakes. These delightful little bites are perfect for those of us who want to indulge without the guilt. Plus, they’re a fantastic way to sneak in some protein, making them a great option for quick family dinners or even as a post-workout snack. And let’s not forget, they’re just as easy to whip up as my favorite easy pasta recipes! So, let’s dive in!
Why You’ll Love This Recipe
- Deliciously combines the flavors of s’mores and cheesecake.
- High in protein, making it a guilt-free dessert option.
- Perfect for meal prep or a quick treat after dinner.
- Easy to make in just 10 simple steps!
- Great for sharing with family and friends at gatherings.
Ingredients
To make these scrumptious S’mores Cheesecake Protein Cupcakes, you’ll need the following ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/2 cup protein powder (vanilla or chocolate)
- 1/2 cup sugar or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- Chocolate chips for topping
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part! Here’s how to make these delightful cupcakes in just 10 easy steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
- Press the graham cracker mixture into the bottom of each cupcake liner to form a crust.
- In another bowl, beat the cream cheese until smooth. Add the Greek yogurt, protein powder, sugar, eggs, and vanilla extract. Mix until creamy.
- Fold in the mini marshmallows gently into the cheesecake mixture.
- Pour the cheesecake mixture over the graham cracker crust in each cupcake liner.
- Sprinkle chocolate chips on top of each cupcake for that extra s’mores touch.
- Bake in the preheated oven for 20-25 minutes or until the tops are set and slightly golden.
- Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy your S’mores Cheesecake Protein Cupcakes as a delightful dessert or snack!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your cupcakes turn out perfectly:
- Make sure your cream cheese is at room temperature for a smooth batter.
- Feel free to experiment with different flavors of protein powder to customize your cupcakes.
- If you want a richer flavor, add a tablespoon of cocoa powder to the cheesecake mixture.
- For a fun twist, top with whipped cream and additional mini marshmallows before serving.
How to Serve
These S’mores Cheesecake Protein Cupcakes are perfect for any occasion! Here are some serving suggestions:
- Serve them at family gatherings or potlucks for a crowd-pleasing dessert.
- Pair them with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy them as a post-workout snack to refuel your body.
- They also make a great addition to your weeknight dinner ideas when you want to impress your family!
Make Ahead and Storage
These cupcakes are perfect for meal prep! Here’s how to store them:
- Store in an airtight container in the refrigerator for up to 5 days.
- You can also freeze them for up to 3 months. Just thaw in the fridge before serving.
- For a quick treat, pop them in the microwave for a few seconds to warm them up!
So there you have it! A delicious, protein-packed dessert that’s sure to satisfy your sweet tooth. I hope you enjoy making and sharing these S’mores Cheesecake Protein Cupcakes as much as I do. Happy baking!
S'mores Cheesecake Protein Cupcakes
Ingredients
Crust
- 0.25 cup Coconut Flour
- 0.25 cup Almond Flour
- 2 tablespoons Butter
- 1 large Whole Egg
- 2 tablespoons Sweetener
- 1.5 teaspoons Vanilla Extract
- 1 scoop Protein Powder
Filling
- 8 ounces Cream Cheese (Reduced Fat or Fat Free)
- 1 tablespoon Cocoa Powder
- 1-2 tablespoons Chocolate Chips (Sugar Free work great)
Topping
- as many as you want Marshmallows
Instructions
- Melt the butter.
- Mix melted butter with almond and coconut flour.
- Press mixture into silicone cups or muffin pan and bake at 350°F/176°C for 10 minutes for a crunchy crust, or skip to step 4 for a softer crust.
- Combine remaining ingredients (except cocoa powder, chocolate chips, and marshmallows) until smooth.
- Fill cups about 3/4 full with batter.
- Sprinkle cocoa powder on top and swirl with a knife.
- Add chocolate chips on top.
- Bake at 350°F/176°C for 10-12 minutes.
- Remove from oven, top each cupcake with half a marshmallow.
- Bake for another 5 minutes or until marshmallows are browned.