# Ingredient List:
→ Base
01 - 1 cup oat flour (or almond flour for gluten-free)
02 - 1/4 cup almond butter or peanut butter
03 - 2 tablespoons honey or maple syrup
04 - Pinch of salt
→ Cheesecake Filling
05 - 8 oz reduced-fat cream cheese, softened
06 - 3/4 cup plain Greek yogurt (non-fat or low-fat)
07 - 2 scoops vanilla whey protein powder
08 - 2 tablespoons honey or maple syrup
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon (optional)
→ Toppings (optional)
11 - Fresh berries
12 - Chopped nuts
13 - Dark chocolate shavings
# How to Make:
01 - In a medium bowl, combine oat flour, almond butter, honey, and salt until a crumbly dough forms.
02 - Divide the base mixture evenly among 6 muffin liners placed in a muffin tin, pressing firmly to shape the crust.
03 - In a separate bowl, beat cream cheese until smooth. Add Greek yogurt, vanilla whey protein, honey, vanilla extract, and lemon zest; mix until creamy and fully blended.
04 - Spoon the cheesecake filling over the crusts, smoothing the tops evenly.
05 - Optionally, garnish with fresh berries, chopped nuts, or dark chocolate shavings.
06 - Refrigerate the cups for at least 2 hours until set and firm.
07 - Remove from muffin liners and serve chilled.
