15 Creative High Protein Dessert Ideas to End Every Meal Right

You’ve finished dinner and still crave something sweet. You don’t want to undo your gains, but you also don’t want cardboard-tasting "health food." These high protein dessert ideas give you both satisfaction and substance.

This collection of 15 high protein dessert recipes mixes creamy, chewy, and cakey options. You'll find options with Greek yogurt, protein powder, cottage cheese, silken tofu, and nut butter. Each recipe is practical, home-kitchen friendly, and written so you can make it tonight.

Whether you want a quick mug cake, a no-bake bar for meal prep, or an elegant mousse for guests, these high protein dessert recipes have you covered. Pin the ones you love and save them for later — you'll want to come back to these after any meal.

1. High-Protein Chocolate Mug Cake

This mug cake is fast, fudgy, and made with protein powder for a dessert that satisfies without guilt. It tastes like rich chocolate, but with a soft, cake-like crumb. It’s perfect when you want a warm single-serve high protein dessert in minutes. You’ll love it if you crave chocolate and want convenience. The aroma of cocoa and coffee is comforting and cozy.

Ingredients (protein-rich)

• 2 tbsp oat flour
• 1 scoop (30 g) chocolate whey protein powder
• 1 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar or coconut sugar
• 1/4 tsp baking powder
• 1 large egg, room temperature
• 3 tbsp unsweetened almond milk
• 1 tbsp melted butter or coconut oil, warm
• 1/2 tsp instant espresso powder (optional)
• Pinch salt
• 1 tbsp dark chocolate chips (optional)

Prep time: 5 minutes | Cook time: 90 seconds | Serves: 1

Instructions

1. Grease a 12-ounce microwave-safe mug with a little butter or oil.
2. Add oat flour, protein powder, cocoa, sugar, baking powder, espresso, and salt. Stir to combine.
3. Stir in the egg, almond milk, and melted butter until smooth and free of lumps.
4. Fold in chocolate chips if using.
5. Microwave on high for 75–90 seconds. Stop when the top looks set and springs back slightly.
6. Check doneness with a toothpick; it should come out with a few moist crumbs, not wet batter.
7. Let the mug cake cool 2 minutes to set.
8. Serve straight from the mug.

How to Serve It

Serve warm with a spoonful of Greek yogurt or a dollop of whipped cream. Garnish with a few extra chocolate chips and a dusting of cocoa. Pair with black coffee or a cold brew. Store cooled mug cake in the fridge for up to 2 days; reheat 20 seconds. Make-ahead: mix dry ingredients in a jar for a quick assembly.

2. Greek Yogurt Berry Parfait (Protein-Rich Parfait)

This parfait balances tart berries with thick Greek yogurt and a crunchy granola layer. It's a protein-rich dessert that feels light but filling. The flavors are bright, tangy, and slightly sweet. It suits casual desserts, brunch, or a post-workout treat. You’ll love the contrast of creamy yogurt and crunchy topping; it smells like fresh berries and honey.

Ingredients (protein-packed)

• 1 1/2 cups nonfat Greek yogurt
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/3 cup high-protein granola
• 2 tbsp chia seeds
• 1 tbsp almond slivers, toasted
• 2 tbsp vanilla whey or plant protein powder
• Zest of half a lemon
• Pinch sea salt

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 2

Instructions

1. In a bowl, mix Greek yogurt, honey, vanilla, protein powder, lemon zest, and salt until smooth.
2. Toss half the berries with one teaspoon honey if they’re tart.
3. Spoon 2 tbsp of yogurt mixture into two parfait glasses to form a base.
4. Add a layer of berries, then a layer of granola and chia seeds.
5. Repeat layers until glasses are full, finishing with berries and toasted almonds.
6. Let sit 5 minutes for chia seeds to soften slightly.
7. Taste and add extra honey if desired.
8. Serve immediately or chill up to 2 hours for a firmer texture.

How to Serve It

Present in clear glasses to show the layers. Top with a mint sprig and extra lemon zest. Pair with a light herbal tea or espresso. Store leftovers in the fridge up to 24 hours; granola will soften—keep it separate if you prefer crunch. Great for summer brunch or picnic dessert.

3. Cottage Cheese Lemon Bars

These lemon bars use cottage cheese and eggs for a tangy, protein-packed filling. They’re bright and zesty with a tender shortbread crust. Perfect when you want citrus and a slightly tart finish. Fans of lemon curd and lighter desserts will enjoy this. The scent is fresh lemon, and the texture is silky with a crumbly base.

Ingredients (protein-forward)

• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup powdered sugar plus extra for dusting
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1 1/2 cups low-fat cottage cheese
• 3 large eggs, room temperature
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tbsp lemon zest
• 1/3 cup granulated sugar
• 1 tsp vanilla extract

Prep time: 15 minutes | Cook time: 35 minutes | Serves: 9 squares

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang.
2. In a bowl, whisk flours, powdered sugar, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Press mixture evenly into the prepared pan. Chill 10 minutes.
5. Bake crust 12–15 minutes until edges are golden.
6. Meanwhile, blend cottage cheese until smooth in a food processor.
7. Add eggs, lemon juice, lemon zest, granulated sugar, and vanilla. Blend until silky.
8. Pour filling over hot crust and bake 20–22 minutes until set but slightly jiggly in the center.
9. Toothpick inserted near center should come out mostly clean.
10. Cool completely, then chill 2 hours before cutting. Dust with powdered sugar.

How to Serve It

Cut into squares and plate on a white ceramic platter. Garnish with thin lemon slices or candied lemon peel. Serve with a dollop of whipped cream or a spoonful of Greek yogurt. Store in the fridge up to 4 days. Make-ahead: bake a day ahead and chill overnight.

4. High-Protein Peanut Butter Banana Ice Cream (No-Churn)

This no-churn ice cream blends frozen banana and peanut butter with protein powder for a scoopable treat. It’s creamy, nutty, and naturally sweet. It works as a cool high-protein dessert for hot nights or after workouts. Banana lovers and peanut butter fans will love the silky texture and roasted nut aroma.

Ingredients (no-bake protein dessert)

• 3 ripe bananas, sliced and frozen
• 2 tbsp creamy peanut butter
• 1 scoop (30 g) vanilla whey or plant protein powder
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch salt
• 2 tbsp chopped roasted peanuts
• 1 tbsp dark chocolate chips (optional)
• 1 tsp lemon juice (to preserve color, optional)

Prep time: 10 minutes | Freeze time: 1–2 hours | Serves: 2–3

Instructions

1. Place frozen banana slices in a high-speed blender or food processor.
2. Add peanut butter, protein powder, almond milk, vanilla, salt, and lemon juice.
3. Blend, scraping down sides, until mixture becomes smooth and creamy.
4. Taste and add extra peanut butter or a splash of milk to adjust texture.
5. Fold in chopped peanuts and chocolate chips if using.
6. Transfer to a small container and freeze 1–2 hours for firmer scoops.
7. Remove from freezer 5–10 minutes before scooping.
8. Serve when slightly softened for best texture.

How to Serve It

Scoop into chilled bowls and top with roasted peanuts and banana slices. Drizzle with a little peanut butter or melted dark chocolate. Pair with cold coffee or a protein shake for a double-hit. Store in an airtight container in the freezer up to 1 month. Make-ahead: prepare and freeze for busy weeknights.

5. Chocolate Chickpea Brownies (Protein-Packed Brownies)

These brownies use pureed chickpeas and protein powder for dense, cocoa-forward squares. They’re fudgy, slightly chewy, and chocolatey. This is a high protein dessert that's also legume-based—great if you want plant power. Fans of fudgey brownies will like the deep cocoa aroma and moist crumb.

Ingredients (protein brownie)

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large eggs, room temperature
• 1/2 cup natural peanut butter
• 1/3 cup coconut sugar or brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 scoop (30 g) chocolate protein powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch salt
• 1/3 cup dark chocolate chips

Prep time: 10 minutes | Cook time: 20–25 minutes | Serves: 9

Instructions

1. Preheat oven to 350°F (175°C). Line a 8×8-inch pan with parchment.
2. In a food processor, blend chickpeas until smooth.
3. Add eggs, peanut butter, sugar, cocoa, protein powder, vanilla, baking powder, and salt. Blend until glossy and thick.
4. Fold in chocolate chips.
5. Pour batter into the prepared pan and smooth the top.
6. Bake 20–25 minutes until edges are set and a toothpick has moist crumbs.
7. Let cool completely in the pan—at least 30 minutes—so they firm up.
8. Chill 15–20 minutes if you want cleaner slices.
9. Cut into 9 squares and enjoy.

How to Serve It

Serve with a dusting of cocoa or powdered sugar and a few sea salt flakes. Pair with cold milk or a cappuccino. Store in an airtight container at room temp 2 days, or refrigerated up to 5 days. Make-ahead: freeze individually wrapped squares for quick snacks.

6. Ricotta & Honey Stuffed Dates

These stuffed dates are tiny bites of sweet, creamy bliss. Ricotta adds protein and a silky mouthfeel, while honey and nuts add crunch and sweetness. They’re elegant for dinner parties and simple for weeknight desserts. You’ll love the caramel-like dates with fresh, milky ricotta scent.

Ingredients (simple protein bites)

• 12 Medjool dates, pitted
• 1 cup part-skim ricotta cheese, chilled
• 1 tbsp honey, plus extra for drizzling
• 1 tsp vanilla extract
• 1/4 tsp lemon zest
• 2 tbsp toasted chopped pistachios
• 1 tbsp toasted almond slivers
• Pinch cinnamon
• Fresh mint leaves for garnish

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 6

Instructions

1. Slice each date lengthwise and remove pits if needed.
2. In a bowl, mix chilled ricotta, honey, vanilla, lemon zest, and cinnamon until smooth.
3. Spoon or pipe about 1 tsp ricotta into each date.
4. Sprinkle with toasted pistachios and almond slivers.
5. Drizzle lightly with honey.
6. Garnish with a mint leaf on each.
7. Chill 10 minutes if you want a firmer filling.
8. Serve cold or at room temperature.

How to Serve It

Arrange on a small platter and sprinkle extra pistachios for color. Pair with espresso or a sweet white wine. Store covered in fridge up to 48 hours. Make-ahead: assemble a few hours early and chill for easier transport.

7. No-Bake High-Protein Chocolate Oat Bars

These no-bake bars combine oats, nut butter, and whey for a chewy, chocolatey high-protein dessert bar. They’re portable and perfect for snackers who want sweetness with substance. Flavor is nutty cocoa with molasses-like sweetness. The texture is chewy with crunchy bits from chopped nuts.

Ingredients (no-bake protein bars)

• 1 1/2 cups rolled oats
• 3/4 cup natural peanut butter
• 1/4 cup honey or maple syrup
• 1 scoop (30 g) chocolate protein powder
• 2 tbsp unsweetened cocoa powder
• 1/4 cup mini dark chocolate chips
• 2 tbsp chia seeds
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• Pinch salt

Prep time: 15 minutes | Chill time: 1 hour | Serves: 12 bars

Instructions

1. Line an 8×8-inch pan with parchment.
2. In a bowl, stir peanut butter and honey until smooth. Microwave 10–15 seconds if needed.
3. Add protein powder, cocoa, and vanilla. Mix until fully combined.
4. Fold in oats, chia, chopped almonds, and chocolate chips.
5. Press mixture firmly into the pan in an even layer.
6. Chill in fridge 1 hour until firm.
7. Use parchment overhang to lift slab and cut into 12 bars.
8. Keep chilled 10 minutes before wrapping to firm edges.
9. Store chilled.

How to Serve It

Wrap bars individually for lunchboxes. Top with a drizzle of melted dark chocolate and a sprinkle of sea salt. Pair with a glass of cold milk or café au lait. Keep in the fridge up to 2 weeks or freeze up to 2 months. Great for post-exercise recovery or picnic treats.

8. Silken Tofu Chocolate Mousse (Vegan Protein Mousse)

This vegan mousse uses silken tofu and dark chocolate for a silky, protein-rich dessert. It’s airy, smooth, and deeply chocolatey. It’s a refined high-protein dessert that works for vegan diets or lighter after-dinner sweets. You’ll be drawn to the smooth mouthfeel and rich chocolate scent.

Ingredients (vegan protein)

• 12 oz (340 g) silken tofu, drained
• 4 oz (115 g) dark chocolate (70%), chopped
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch sea salt
• 1 tbsp cocoa powder (optional)
• 2 tbsp almond milk (if needed)
• Fresh raspberries and cacao nibs for topping
• 1 tbsp espresso (optional, enhances chocolate)

Prep time: 10 minutes | Chill time: 1 hour | Serves: 4

Instructions

1. Melt chocolate gently over a double boiler or microwave in 20-second bursts, stirring.
2. Place silken tofu, maple syrup, vanilla, salt, and espresso (if using) in a blender.
3. Add melted chocolate and blend until completely smooth.
4. If too thick, add almond milk 1 tbsp at a time.
5. Taste and adjust sweetness.
6. Spoon mousse into serving cups.
7. Chill 1 hour to firm.
8. Before serving, dust with cocoa powder and top with raspberries and cacao nibs.

How to Serve It

Serve in small glass cups for an elegant finish. Garnish with fresh berries and a mint sprig. Pair with a sweet dessert wine or mint tea. Store covered in fridge up to 3 days. Make-ahead: prepare a day ahead and chill to meld flavors.

9. Almond Flour Protein Shortbread Cookies

These shortbread cookies use almond flour and protein powder for tender, buttery bites. They’re crisp on the edges and melt-in-your-mouth inside. It’s a refined high protein dessert good with tea or coffee. If you like nutty flavors and buttery aroma, these will impress.

Ingredients (protein cookies)

• 2 cups almond flour
• 1/3 cup coconut sugar
• 1/4 cup butter, softened
• 1 scoop (30 g) vanilla protein powder
• 1 tsp vanilla extract
• Pinch salt
• 1 large egg, room temperature
• 2 tbsp sliced almonds for topping
• 1 tbsp powdered sugar for dusting (optional)

Prep time: 15 minutes | Bake time: 12–14 minutes | Serves: 18 cookies

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. In a bowl, cream butter and coconut sugar until light.
3. Beat in egg and vanilla.
4. Stir in almond flour, protein powder, and salt until a soft dough forms.
5. Scoop tablespoon-sized portions and roll into balls. Flatten slightly.
6. Sprinkle sliced almonds on top and press gently.
7. Bake 12–14 minutes until edges are golden.
8. Cool on the sheet 5 minutes, then transfer to a rack.
9. Dust with powdered sugar once cooled if desired.

How to Serve It

Stack on a small dessert plate and serve with Earl Grey or cappuccino. Store in an airtight container at room temperature up to 5 days or freeze dough balls for fresh baking. Great for gifting in a cookie tin.

10. Protein-Packed Lemon Ricotta Pancake Bites

These mini pancake bites blend ricotta and protein powder for light, fluffy pockets of lemony flavor. They’re airy, tangy, and slightly sweet. Perfect as a dessert or special after-dinner treat. You’ll enjoy the delicate crumb and citrus perfume.

Ingredients (protein pancakes)

• 1 cup ricotta cheese
• 2 large eggs, room temperature
• 1/3 cup all-purpose flour
• 1 scoop (30 g) vanilla protein powder
• 2 tbsp sugar
• 1 tsp baking powder
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• Pinch salt
• Butter or oil for pan

Prep time: 10 minutes | Cook time: 12 minutes | Serves: 12 bites

Instructions

1. Preheat a nonstick skillet or griddle over medium heat and grease lightly.
2. In a bowl, whisk ricotta, eggs, lemon juice, lemon zest, and vanilla until smooth.
3. Stir in flour, protein powder, sugar, baking powder, and salt until just combined.
4. Drop heaping teaspoons of batter into the skillet to make small bites.
5. Cook 2–3 minutes per side until golden and puffed.
6. Check doneness by ensuring centers spring back when touched.
7. Transfer to a plate and keep warm while cooking remaining batter.
8. Cool 5 minutes before serving.

How to Serve It

Serve warm with a dusting of powdered sugar and a lemon wedge. Top with berry compote or a spoonful of Greek yogurt. Pair with tea or sparkling water. Store in fridge up to 2 days; reheat gently in a skillet. Make-ahead: freeze and reheat in toaster oven.

11. Protein-Powder Pancake Ice Cream Sandwiches

These playful sandwiches use protein pancakes as cookies around ice cream. They’re soft, sweet, and portable. This high protein dessert is fun for kids and adults alike. Expect maple and vanilla notes with a chilled cream center.

Ingredients (fun protein dessert)

• 1 cup pancake mix (or homemade)
• 1 scoop (30 g) vanilla protein powder
• 1/2 cup milk
• 1 large egg
• 1 tbsp melted butter
• 1 tsp vanilla extract
• Pinch salt
• 1 pint vanilla ice cream (or frozen Greek yogurt)
• 2 tbsp mini chocolate chips (optional)

Prep time: 15 minutes | Cook time: 8 minutes | Serves: 6 sandwiches

Instructions

1. Whisk pancake mix, protein powder, milk, egg, melted butter, vanilla, and salt until smooth.
2. Heat a nonstick skillet over medium-low and lightly butter.
3. Spoon 2 tbsp batter per pancake and cook 1–2 minutes until bubbles form.
4. Flip and cook 30–45 seconds until set. Cool completely.
5. Soften ice cream slightly, then scoop 2 tbsp onto one pancake and top with another to form a sandwich.
6. Press edges gently; roll in mini chips if desired.
7. Freeze sandwiches 30–60 minutes to firm up.
8. Serve chilled.

How to Serve It

Cut in half for sharing and serve on a plate with berry drizzle. Store in the freezer individually wrapped up to 2 weeks. Let sit 2–3 minutes before biting for easier chewing. Great for casual summer desserts.

12. Baked Oatmeal Cups with Protein and Apple

These baked oatmeal cups combine oats, apples, and protein powder for warm, cinnamon-scented treats. They’re moist, tender, and lightly sweet. This high protein dessert doubles as a dessert or breakfast. The aroma of baked apple and cinnamon is inviting.

Ingredients (baked protein cups)

• 1 1/2 cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup brown sugar or maple syrup
• 1 cup milk
• 1 large egg
• 1/2 cup applesauce
• 1 scoop (30 g) vanilla protein powder
• 1 medium apple, diced
• 2 tbsp chopped walnuts

Prep time: 10 minutes | Bake time: 20–22 minutes | Serves: 12 cups

Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a bowl, mix oats, baking powder, cinnamon, and salt.
3. Whisk milk, egg, applesauce, protein powder, and brown sugar.
4. Stir wet ingredients into dry until combined.
5. Fold in diced apple and walnuts.
6. Spoon batter into muffin cups and top with extra apple pieces.
7. Bake 20–22 minutes until tops are golden and a toothpick comes out mostly clean.
8. Let cool 10 minutes before removing.
9. Cool completely on a rack for firmer texture.

How to Serve It

Serve warm with a drizzle of maple syrup and a sprinkle of extra walnuts. Pair with warm chai or coffee. Store in fridge up to 4 days or freeze individually. Reheat 20–30 seconds in microwave for a warm treat.

13. Ricotta Chocolate Chip Cannoli Dip (Protein Dip)

This ricotta dip blends cheese and protein powder with chocolate chips for a creamy, scoopable dessert. It’s lighter than heavy dips but still rich and indulgent. It’s a social high protein dessert that works for parties or movie nights. You’ll get creamy notes and brown-sugar sweetness.

Ingredients (dip-style dessert)

• 1 1/2 cups part-skim ricotta
• 1/2 cup mascarpone (optional for richness)
• 2 tbsp honey
• 1 scoop (30 g) vanilla protein powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/3 cup mini dark chocolate chips
• Zest of half an orange
• Pinch salt
• Fresh berries and cookie dippers for serving

Prep time: 10 minutes | Chill time: 15 minutes | Serves: 6–8

Instructions

1. In a bowl, whisk ricotta, mascarpone, honey, protein powder, vanilla, cinnamon, orange zest, and salt until smooth.
2. Fold in mini chocolate chips gently.
3. Taste and add extra honey if you want it sweeter.
4. Chill 15 minutes to thicken and let flavors meld.
5. Transfer to a serving bowl and top with a few extra chips.
6. Serve with biscotti, graham crackers, or fruit for dipping.
7. Store covered in fridge up to 3 days.

How to Serve It

Spoon into a pretty bowl and surround with dippers on a wooden board. Garnish with orange zest and extra chocolate chips. Pair with a dessert wine or espresso. Make-ahead: whip and chill up to a day; stir before serving.

14. Cottage Cheese Chocolate Chip Blondies

These blondies use cottage cheese for moisture and protein, giving a tender, cakey bar studded with chocolate. They’re vanilla-forward with caramel notes and a soft interior. This is a homey high protein dessert that melts in your mouth. You’ll smell butter and brown sugar as they bake.

Ingredients (protein blondies)

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup cottage cheese, well drained
• 1/2 cup mini chocolate chips
• 1 scoop (30 g) vanilla protein powder

Prep time: 10 minutes | Bake time: 22–25 minutes | Serves: 9

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, baking powder, protein powder, and salt in a bowl.
3. In another bowl, mix melted butter and brown sugar until glossy.
4. Stir in egg and vanilla.
5. Blend in drained cottage cheese until smooth.
6. Fold dry ingredients into wet just until combined.
7. Fold in chocolate chips.
8. Spread batter evenly in pan and bake 22–25 minutes until golden and a toothpick shows a few moist crumbs.
9. Cool 30 minutes before slicing to set.

How to Serve It

Cut into squares and serve with a scoop of Greek yogurt or a drizzle of caramel. Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Reheat briefly for a warm treat. Great for lunchboxes or casual desserts.

15. High-Protein Matcha Cheesecake Bites (No-Bake)

These no-bake cheesecake bites combine cream cheese, Greek yogurt, and protein powder with matcha for a smooth, slightly vegetal treat. They’re light, silky, and subtly sweet. This high-protein dessert feels fancy but stays simple. You’ll notice a green tea aroma and a creamy melt-in-mouth texture.

Ingredients (no-bake protein cheesecake)

• 1 cup graham cracker crumbs or digestive biscuits
• 3 tbsp melted butter
• 8 oz (225 g) cream cheese, softened
• 1/2 cup nonfat Greek yogurt
• 1/3 cup powdered sugar
• 1 scoop (30 g) unflavored or vanilla protein powder
• 2 tsp matcha powder, sifted
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch salt
• Optional white chocolate shavings for garnish

Prep time: 20 minutes | Chill time: 2 hours | Serves: 12 bites

Instructions

1. Mix graham crumbs and melted butter; press into the bottoms of a 12-cup mini muffin tin or silicone mold.
2. Beat cream cheese until smooth.
3. Add Greek yogurt, powdered sugar, protein powder, matcha, vanilla, lemon juice, and salt. Beat until silky.
4. Spoon mixture over crusts, smoothing tops.
5. Chill 2 hours until firm.
6. Remove from molds gently; dust with extra matcha or garnish with white chocolate shavings.
7. Store chilled and serve within 3 days.
8. If too soft, chill longer to set fully.

How to Serve It

Arrange on a slate board for a refined look and dust with matcha or cocoa. Pair with jasmine tea or a light cookie. Keep refrigerated; these are best cold. Make-ahead: prepare a day ahead to allow flavors to meld.

You’ve now got 15 ways to end your meal with taste and purpose. There are quick single-serve desserts, make-ahead bars, and elegant bites — all built to add protein and satisfy your sweet tooth. Try one tonight or pin a handful for later. Which high protein dessert are you most curious to make first? Share your favorites with friends and family so they can enjoy these treats, too.