A dessert that works just as hard as you do? Say no more. This high-protein Mocha Cheesecake Cup packs in 30g of protein, collagen for that skin-loving glow, and the rich chocolate–coffee combo you didn’t know you needed. With a fudgy base and silky mousse topping, it’s the kind of no-bake treat that tastes indulgent—but secretly fuels your goals.
Whether you’re craving a snack that supports recovery or just need something sweet to keep your macros in check, this one's a keeper. Bonus: it’s freezer-friendly, so make a batch and thank yourself later.
Ingredients
Base:
10g rolled oats/quinoa flakes
10g runny nut butter OR coconut oil
10g chocolate protein
5g Honey/agave/rice malt
1/2 sachet Collagen Mocha Coffee
If needed: 10-15ml milk, to bind (depends how runny your nut butter is!)
Cheesecake filling:
20g vanilla protein powder
1/2 sachet Collagen Mocha Coffee
20g runny nut butter
50-80ml almond milk (as needed)
1 tsp natural sweetener
Method
1. In a mixing bowl, combine ingredients for base together until it becomes a sticky consistency
2. Press into a lined cupcake holder (or a mug/ramekin would work!)
3. Whip together your filling ingredients, adding milk as necessary to make it into a runny mousse consistency
4. Pour the filling on top of your base, and place in the freezer to set for 2-5 hours. Be patient!
5. Serve chilled, but be sure to top with delicious extras first!
HINT: Chocolate & Granola is always a good choice.
Macros: 350 calories, 22C/16F/30P
Recipe by @betterbeingsteph