No-Bake Protein Cheesecake Cups

Ingredients

• Crust
• 60 glarge-flake rolled oats
• 30 galmonds
• 3 tsppure maple syrup
• 3 tspbutter, melted
• Filling
• 200 glight cream cheese, softened
• 300 gplain 0% Greek yogurt
• 2scoops whey protein powder, vanilla
• 1½ tbsppure maple syrup
• 1 tspvanilla extract
• 2 tsplemon juice
• 150 gblueberries (fresh or frozen)

Method

1. Take the cream cheese out of the fridge 30 minutes ahead so it softens and beats smooth. Melt the butter in the microwave for 20 seconds.

2. Blend the oats and almonds into coarse crumbs, then mix in the maple syrup and melted butter until it clumps.

3. Divide the crust between 6 jars or cups and press it down firmly with the back of a spoon.

4. In a bowl, beat the cream cheese with a whisk or hand mixer until smooth, then beat in the Greek yogurt, protein powder, maple syrup, vanilla and lemon juice until creamy with no lumps.

5. Spoon the filling over the crusts and smooth the tops.

6. Cover and chill for at least 2 hours to set. Top with the blueberries before serving. Keeps 4 days in the fridge.

Storing and reheating

Keeps 4 days in the fridge.