Cinnamon Almond Crunch Protein Cheesecakes

🍮 Cinnamon Almond Crunch Protein Cheesecakes

If you love cheesecake but want something high-protein and low-sugar, these individual cheesecake ramekins are an absolute game-changer. Rich almond butter pairs naturally with cinnamon and a tangy cheesecake base to hit all your macro goals without sacrificing flavor.

Mixing plain Greek yogurt with sugar-free instant pudding mix creates an ultra-thick, velvety cheesecake base. Layered with smooth almond butter and a crunchy, cinnamon-spiced crust dust, this is the ultimate low-effort, high-protein dessert.

Prep time: 5 minutes

Chill time: 20 minutes

Yield: 2 medium ramekins

Ingredients

16 oz plain Greek yogurt (about 2 cups)

1 small box (28g) sugar-free cheesecake instant pudding mix

2 tbsp creamy almond butter, divided

¼ cup Cinnamon Toast Catalina Crunch cereal, crushed into a fine dust

Instructions

Whip the Cheesecake Base: Add the Greek yogurt and the full packet of dry sugar-free cheesecake pudding mix to a mixing bowl. Whisk vigorously until the powder completely dissolves and the texture turns thick and glossy.

Portion into Ramekins: Divide the cheesecake mixture evenly between two medium ramekins. Smooth the tops flat with the back of a spoon. (Optional: Chill in the fridge for 20 minutes to let the texture firm up completely.)

Layer the Nut Butter: Gently spread ½ tablespoon of almond butter in a smooth, even layer across the top of each cheesecake base.

Add the Cinnamon Crust: Generously dust the crushed Catalina Crunch powder over the almond butter layer to build your mock graham cracker crust.

Drizzle & Finish: Warm the remaining tablespoon of almond butter in the microwave for 10–15 seconds until runny, then drizzle ½ tablespoon over the top of each ramekin.

Serve: Enjoy immediately with a spoon, or cover and chill for an easy grab-and-go meal prep treat.

Pro-Tips

Zero extra sweetener needed: The pudding mix balances the natural tang of the Greek yogurt completely.

Warm drizzle: Warming the almond butter makes it easy to create bakery-style drizzle lines over the cinnamon dust.

Fluffy texture: Use a hand mixer or small immersion blender whisk attachment for 30 seconds to make the filling extra light and airy.

Storage: Cover tightly with plastic wrap and refrigerate for up to 4 days.