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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/mini-protein-cheesecakes-recipe/