Mini Protein Cheesecakes Recipe

Introduction

These Mini Protein Cheesecakes are a delicious and healthier twist on the classic dessert. They are packed with protein, creamy, and perfectly portioned for a guilt-free treat. Whether as a snack or a dessert, they’re sure to satisfy your sweet tooth without overindulgence.

Ingredients

• 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
• 5 Tbsp salted butter (melted)
• 8 oz cream cheese (room temperature, regular or low fat if desired)
• ¾ cup plain 0% Greek yogurt (room temperature)
• ⅓ cup granulated sugar
• 1 egg + 1 yolk
• 1 tsp vanilla extract
• 2 tsp lemon juice
• ¼ – ½ tsp lemon zest (optional for a lemony cheesecake)
• 1 Tbsp arrowroot starch or cornstarch

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Prepare a muffin tin by lightly greasing or lining it with cupcake liners.
2. Step 2: In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each muffin cup to form the crust.
3. Step 3: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the Greek yogurt, sugar, egg, and yolk, mixing well after each addition until fully incorporated.
4. Step 4: Stir in the vanilla extract, lemon juice, lemon zest (if using), and arrowroot starch or cornstarch. Mix until the batter is smooth and thick.
5. Step 5: Spoon the cheesecake batter evenly over the prepared crusts, filling each cup nearly to the top.
6. Step 6: Bake for 18-22 minutes or until the edges are set and the center still has a slight jiggle. Avoid overbaking to keep the cheesecakes creamy.
7. Step 7: Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Tips & Variations

• For a gluten-free version, use gluten-free graham crackers or substitute with crushed nuts.
• Swap granulated sugar for a natural sweetener like honey or maple syrup to adjust sweetness.
• Add fresh berries or a fruit compote on top for an extra burst of flavor.
• If you prefer a richer texture, use full-fat cream cheese and yogurt.
• To make them dairy-free, try using vegan cream cheese and coconut yogurt.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat gently at room temperature or enjoy cold for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and refrigerated until ready to serve, making them perfect for entertaining or meal prepping.

Can I use a different crust?

Absolutely! You can substitute the graham cracker crust with crushed digestive biscuits, nuts, or even a gluten-free granola for different textures and flavors.

Mini Protein Cheesecakes Recipe

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★★★★★

4.6 from 64 reviews

These Mini Protein Cheesecakes are a deliciously creamy and protein-packed dessert that combines the classic flavor of cheesecake with the added boost of Greek yogurt. Perfect for a healthy treat, they feature a crunchy graham cracker crust and a smooth, tangy filling with subtle lemon notes for a refreshing twist.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Crust

• 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
• 5 Tbsp salted butter (melted)

Filling

• 8 oz cream cheese (room temperature, regular or low fat if desired)
• ¾ cup plain 0% Greek yogurt (room temperature)
• ⅓ cup granulated sugar
• 1 egg + 1 yolk
• 1 tsp vanilla extract
• 2 tsp lemon juice
• ¼ – ½ tsp lemon zest (optional for a lemony cheesecake)
• 1 Tbsp arrowroot starch or cornstarch

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs with the melted salted butter until the mixture resembles wet sand. Spoon about a tablespoon of this mixture into each cup of a mini muffin tin and press firmly to form the crust base.
2. Make the filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt, granulated sugar, egg, and egg yolk one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, lemon zest, and arrowroot starch or cornstarch until combined and smooth.
3. Fill the molds: Spoon the cheesecake filling evenly over the prepared crusts in the mini muffin tin, filling each about 3/4 full.
4. Bake: Place the tin in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers slightly jiggle when moved.
5. Cool and chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours or until fully set.
6. Serve: Once chilled, gently remove the mini cheesecakes from the muffin tin. Serve as is or with fresh berries or a drizzle of honey if desired.

Notes

• You can make these mini cheesecakes ahead of time and keep them refrigerated for up to 4 days.
• For a dairy-free alternative, substitute cream cheese and Greek yogurt with plant-based options.
• If you don’t have arrowroot starch, cornstarch works just as well as a thickener.
• Be careful not to overbake to preserve the creamy texture of the cheesecakes.
• Use room temperature ingredients for a smoother filling consistency.

Keywords: mini protein cheesecakes, healthy cheesecake, Greek yogurt dessert, low fat cheesecake, protein packed dessert, mini cheesecakes