Soften the cream cheese: Leave it at room temperature for 30–45 minutes. Soft cream cheese blends smooth and prevents lumps.

Set up your cups: Place 8–12 silicone cups on a tray or line a muffin tin. Smaller cups mean smaller portions; choose what suits your macros.

Make an optional base: Mix 1/2 cup almond flour, 1 tablespoon melted butter or coconut oil, a pinch of cinnamon, and a pinch of salt. Press a thin layer into each cup. This adds “crust” vibes without baking.

Whisk the creamy base: In a bowl, beat 8 ounces softened cream cheese until smooth. Add 1/2 cup full-fat Greek yogurt and beat again until silky.

Add the sweet and vanilla: Mix in 1/3–1/2 cup powdered erythritol or allulose (to taste), 1–1.5 teaspoons pure vanilla extract, 1–2 teaspoons lemon juice, and a small pinch of sea salt.

Stir in protein powder: Add 1/3–1/2 cup vanilla protein powder (or unflavored collagen) gradually. Blend gently to avoid over-thickening. If the mixture gets too stiff, add 1–2 tablespoons water or almond milk to loosen.

Optional richness: For extra silkiness, whisk in 1–2 teaspoons melted coconut oil or butter. This helps the cups firm up with a creamy bite.

Taste and adjust: Sweetness can vary by brand. Adjust sweetener, vanilla, or lemon as needed. You want a balanced vanilla cheesecake flavor.

Fill the cups: Spoon or pipe the mixture evenly into your prepared cups. Smooth the tops with the back of a spoon.

Chill to set: Refrigerate for at least 2–3 hours, or overnight for the best texture. The cups should be firm but creamy when pressed lightly.

Garnish (optional): Add a few raspberries, a sprinkle of cinnamon, shaved dark chocolate (90%+), or a dusting of powdered sweetener before serving.

Enjoy: Pop out of the silicone molds or lift the liner and bite in. They’re rich enough that one often does the trick.