Banana Sweet Potato Cheesecake Cups

Name: Banana Sweet Potato Cheesecake Cups
Yield: 4 servings
Ingredients: 400 g nonfat cottage cheese; compare sodium; 120 g vanilla whey isolate; 240 g cooked, cooled peeled sweet potato; 120 g peeled ripe banana; 120 g strawberries; Optional vanilla and zero-calorie monk fruit

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Banana Sweet Potato Cheesecake Cups

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

272calories

32g protein

29g carbs

2g fat

Sodium: not calculated

one of four portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g nonfat cottage cheese; compare sodium
120 g vanilla whey isolate
240 g cooked, cooled peeled sweet potato
120 g peeled ripe banana
120 g strawberries
Optional vanilla and zero-calorie monk fruit

Cooking instructions

Blend cottage cheese, whey, cooled sweet potato and banana until smooth; add vanilla and monk fruit to taste. Divide among 4 cups and top with diced strawberries. Chill, or freeze in individual portions and soften before serving.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

More desserts recipes

Illustrative image of Strawberry Cheesecake Fluff