High-Protein Greek Yogurt Biscuit Japanese Cheesecake Cups

Japanese cheesecake is famed for its cloud-soft, soufflé-style rise and gentle jiggle. These breakfast cups lean on silky Greek yogurt and eggs for a high-protein take, brightened with lemon zest, honey, and fresh berries.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 195 cal
• 18g protein
• 16g carbs
• 6g fat
• 3g fiber

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Ingredients

• 2 cups plain Greek yogurt
• 2 large eggs
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 1 cup fresh berries
• 1 tsp powdered sugar

Instructions

1. 1Preheat the oven to 325°F and set four oven-safe ramekins or muffin cups on a small baking sheet for stability.
2. 2In a medium bowl whisk the Greek yogurt until completely smooth and free of lumps.
3. 3Crack in the eggs one at a time, whisking thoroughly after each addition until the batter looks silky.
4. 4Stir in the honey, vanilla extract, and lemon zest until fully incorporated and fragrant.
5. 5Sift the cornstarch over the bowl and fold gently so no dry pockets remain; the mixture should stay light.
6. 6Divide the batter evenly among the ramekins, filling each three-quarters full.
7. 7Bake for 22 to 26 minutes until the tops are just set with a slight jiggle in the center and the edges pull away lightly from the sides.
8. 8Turn off the oven, crack the door, and let the cups cool inside for 10 minutes to prevent sinking.
9. 9Chill in the refrigerator at least 1 hour or overnight for the classic Japanese-style creamy set texture.
10. 10Top each cup with fresh berries and a light dusting of powdered sugar just before serving cold.