High Protein Cheesecake Cups | No Bake Ferrero Rocher Dessert
High Protein No Bake Hazelnut Cheesecake Cups | No Sugar, No Oven
No Bake
No Refined Sugar
No Oven
15 Min Prep
🥄 Prep: 15 min
❄️ Chill: 4 hrs
🍽 Makes: 2 cups
Creamy layers of chocolate and vanilla hazelnut cheesecake over a chocolate almond base, topped with a crunchy chocolate hazelnut ball — all no bake, no oven and no refined sugar. Just 15 minutes of prep for a high protein dessert that tastes like your favourite chocolate hazelnut treat.
Why You’ll Love this high protein cheesecake cups
If you have been looking for a high protein no bake cheesecake that is made with no oven, no refined sugar and no protein powder, these hazelnut cheesecake cups are the ones to save. A creamy filling of Greek yogurt and cream cheese is split into rich chocolate and vanilla layers, piped over a chocolate almond base and finished with a crunchy chocolate hazelnut ball. There is no baking and no complicated technique — just 15 minutes of prep and a few hours in the fridge to set.
The best part? They taste like an indulgent chocolate hazelnut dessert, not a diet version. Between the roasted hazelnut crunch, the silky cocoa layers and the sweet-tart tang of the cream cheese, nobody will guess these healthy cheesecake cups are high in protein and free from refined sugar. If you love easy no bake desserts and chocolate hazelnut flavours with a protein-rich twist, this belongs in your weekly rotation.
Ingredients You’ll Need
(Full measurements in the recipe card below)
- Greek yogurt & light cream cheese — the high-protein, creamy heart of the filling. Whisked smooth, they give that classic tangy cheesecake flavour with no protein powder needed.
- Almond flour — forms a soft chocolate almond base that presses firmly and sets in the fridge, no baking required.
- Cocoa powder & dark chocolate — build the deep chocolate layer and the crunchy topping. Use 70% dark chocolate to keep the sugar low.
- Hazelnut butter & roasted hazelnuts — the star flavour. Hazelnut butter runs through the filling while chopped roasted hazelnuts add crunch between the layers.
- Monk fruit sweetener — sweetens the base and filling without refined sugar. Use any granulated sweetener you like.
- Hazelnut essence — a few drops deepen the roasted hazelnut flavour so it really reads as a chocolate hazelnut dessert.
- Butter — binds the almond base so it holds together once chilled.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Almond flour | Crushed sugar-free digestive or graham crumbs, or oat flour for a nut-free base |
| Cream cheese | Dairy-free cream cheese, or extra thick Greek yogurt for a lighter filling |
| Monk fruit sweetener | Powdered erythritol, allulose, or a little maple syrup (reduce other liquid slightly) |
| Hazelnut butter | Almond or peanut butter, though the hazelnut flavour is what makes it taste like Ferrero-style dessert |
| Peanut butter ball | Use hazelnut butter for the frozen scoops to keep it fully hazelnut and on theme |
How to Make It — Step by Step
Make the Chocolate Almond Base
Melt the butter and mix it with the almond flour, cocoa powder and monk fruit sweetener until it looks like wet sand and holds together when pressed.
Press & Chill the Base
Divide the crumble between 2 glasses and press down firmly with the back of a spoon. Chill in the fridge to set while you make the filling.
Make the Filling
Whisk the Greek yogurt, softened cream cheese, hazelnut butter, monk fruit sweetener and a few drops of hazelnut essence until completely smooth. Divide into 2 portions.
Make the Chocolate Layer
Melt the dark chocolate in the microwave or over a double boiler. Let it cool for a minute, then fold it into one portion of the filling until fully combined. You now have one chocolate and one vanilla filling.
Pipe the Layers
Spoon the two fillings into separate piping bags. Crush the roasted hazelnuts with a rolling pin. Pipe a layer of chocolate filling into each glass, sprinkle with crushed hazelnuts, then pipe a vanilla layer, and repeat. Return to the fridge.
Make the Chocolate Hazelnut Ball
Scoop 2 tsp of peanut butter (or hazelnut butter to stay on theme) and freeze until firm. Melt more dark chocolate, stir in crushed hazelnuts, then dip the frozen scoops to coat and freeze again until set.
Top & Serve
Place a chocolate hazelnut ball on top of each glass and serve chilled. For the best texture, let the cups set in the fridge for at least a few hours or overnight.
Tips for the Best Result
Make sure the cream cheese is softened and whisk until there are no lumps, so the layers pipe cleanly and set silky, not grainy.
Pack the almond crumble down hard so it sets into a solid base that holds its shape when you dig in with a spoon.
Pipe into clear glasses so the chocolate and vanilla stripes show through — it’s what makes these cups look bakery-worthy.
Give the cups at least a few hours in the fridge (or overnight) so the filling firms up and the flavours deepen.
How to Store
Chilled
3 days
2 weeks
Frequently Asked Questions
Yes — there is no oven at all. The base sets in the fridge and the filling firms up as it chills, so it comes together with just prep and chilling time.
No — all the protein comes from the Greek yogurt and cream cheese, so there’s no chalky aftertaste and no powder needed.
The filling and base are sweetened with monk fruit, so there’s no refined sugar added. Use 85% or sugar-free dark chocolate to keep the sugar as low as possible.
Swap the almond flour for oat flour or crushed sugar-free biscuits and use a seed butter in place of the hazelnut butter. You’ll lose the hazelnut flavour, but the cups still work.
Yes — they’re perfect for making ahead. Assemble the cups, cover and refrigerate for up to 3 days, and add the chocolate hazelnut ball just before serving.
Nutrition Per Serving
| Nutrient | Per Serving (1 of 2) |
|---|---|
| Calories | ~340 kcal |
| Protein | ~22g |
| Carbohydrates | ~20g |
| Fiber | ~3g |
| Fat | ~20g |
| Sugar | ~6g |
Calculated for 2 cups using non-fat Greek yogurt, light cream cheese and 70% dark chocolate. Protein, sugar and fat will vary with the brands and sweetener you choose. Values are estimates.
High Protein Cheesecake Cups | No Bake, No Sugar Ferrero Rocher Dessert (40g Protein!)
4
servings15
minutesIngredients
For the base:
- 60g almond flour
- ½ tbsp cocoa powder
- 2 tsp monk fruit sweetener
- 2 tbsp butter, melted
- 1 pinch salt (optional)
For the filling:
- 250g plain non-fat Greek yogurt
- 150g light cream cheese, softened
- 30g hazelnut butter
- 2 tbsp monk fruit sweetener
- A few drops hazelnut essence
- 40g dark chocolate 70%
For the topping:
- 25g roasted hazelnuts, chopped
- 2 tsp hazelnut (or peanut) butter
- Extra dark chocolate for coating
Directions
- Make the Chocolate Almond Base
- Melt the butter and mix with almond flour, cocoa powder and monk fruit sweetener until it looks like wet sand and holds together when pressed.
- Press & Chill the Base
- Divide the crumble between 2 glasses and press down firmly. Chill in the fridge to set while you make the filling.
- Make the Filling
- Whisk the Greek yogurt, softened cream cheese, hazelnut butter, monk fruit sweetener and a few drops of hazelnut essence until completely smooth. Divide into 2 portions.
- Make the Chocolate Layer
- Melt the dark chocolate, let it cool for a minute, then fold it into one portion of the filling. You now have one chocolate and one vanilla filling.
- Pipe the Layers
- Spoon the two fillings into separate piping bags. Crush the roasted hazelnuts. Pipe a chocolate layer into each glass, sprinkle with crushed hazelnuts, pipe a vanilla layer, and repeat. Return to the fridge.
- Make the Chocolate Hazelnut Ball
- Scoop 2 tsp of hazelnut butter (or peanut butter) and freeze until firm. Melt extra dark chocolate, stir in crushed hazelnuts, then dip the frozen scoops to coat and freeze again until set.
- Top & Serve
- Place a chocolate hazelnut ball on top of each glass and serve chilled. For the best texture, chill for a few hours or overnight.
