Protein Cheesecake Salad Cups Hawaiian
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1 cup non-fat plain Greek yogurt
- 4 oz low-fat cream cheese, softened to room temperature
- 1 scoop vanilla whey protein powder
- 1 cup crushed pineapple, well-drained
- 1/2 cup mandarin orange segments, drained
- 1/2 cup mini marshmallows
- 1/4 cup unsweetened shredded coconut
- 1/2 cup graham cracker crumbs
- 1 tablespoon melted butter (optional, for crumbs)
- Maraschino cherries for garnish
Instructions
- Step 1: Prepare the Graham Cracker Base
In a small bowl, combine the graham cracker crumbs with the melted butter if you prefer a more cohesive crust. Distribute the crumbs evenly among six small glasses or silicone cupcake liners. Press down lightly to create a flat layer at the bottom of each cup. - Step 2: Blend the High-Protein Cheesecake Mixture
In a medium mixing bowl, whisk together the softened cream cheese and Greek yogurt until the mixture is smooth and free of lumps. Slowly stir in the vanilla protein powder until it is fully incorporated and the texture is creamy and thick. - Step 3: Fold in the Tropical Ingredients
Gently fold the drained crushed pineapple, mandarin orange segments, mini marshmallows, and shredded coconut into the cheesecake mixture. Use a spatula to ensure the fruit is evenly distributed without crushing the delicate orange segments. - Step 4: Assemble the Individual Salad Cups
Spoon the fruit and cheesecake mixture over the graham cracker base in each cup. Smooth the tops with the back of a spoon to create an even surface. If you have extra coconut, you can sprinkle a little more on top for a professional look. - Step 5: Chill and Garnish
Place the cups in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to firm up slightly. Just before serving, top each cup with a maraschino cherry for that classic tropical finish.