Protein Pastel Cheesecake “Egg” Pops : High-Protein No-Bake Spring Treat
These Protein Pastel Cheesecake “Egg” Pops are creamy, fun, and surprisingly nourishing. Blended with protein powder and Greek yogurt, the cheesecake filling stays smooth and rich while delivering extra staying power. Shaped into festive eggs, dipped in pastel-tinted white chocolate, and served on sticks, they’re playful enough for spring celebrations yet smart enough for a better-for-you dessert option. Perfect for Easter tables, seasonal dessert boards, or high-protein snack prep.
- Prep Time: 20 minutes
- chill time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10–12 pops 1x
Ingredients
For the cheesecake filling:
8 oz cream cheese, softened
½ cup plain Greek yogurt
⅓ cup vanilla protein powder
¼ cup powdered sugar or maple syrup
½ teaspoon vanilla extract
¼ cup crushed graham crackers
For coating:
1 ½ cups white chocolate, melted
Gel food coloring (pastel shades)
Equipment: lollipop sticks
Optional decoration: sprinkles, drizzle, edible shimmer dust
Instructions
In a bowl, beat cream cheese until smooth.
Mix in Greek yogurt, protein powder, sweetener, vanilla, and crushed graham crackers until thick and creamy.
Scoop mixture and shape into egg forms. Insert lollipop sticks gently into the base.
Freeze 30–45 minutes until firm.
Divide melted white chocolate into small bowls and tint with pastel food coloring.
Dip chilled cheesecake eggs into tinted chocolate, coating fully.
Decorate immediately before chocolate sets.
Refrigerate until ready to serve.
Nutrition
- Calories: Approximately 190 per pop
- Fat: 11g
- Protein: 8–10g