Print

Mini Protein Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

These Mini Protein Cheesecakes offer a deliciously creamy and lower-fat dessert option, combining smooth cream cheese and Greek yogurt with a crunchy graham cracker crust. Perfect for a healthy treat, these individual cheesecakes are gluten-free if you use appropriate crackers and provide a nice balance of protein and indulgence.

Ingredients

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)
  • ¾ cup plain 0% Greek yogurt, room temperature
  • ⅓ cup granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp vanilla paste
  • 2 tsp lemon juice
  • ¼ - ½ tsp lemon zest (optional)
  • 1 Tbsp arrowroot starch or cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners to prepare for the crust and filling.
  2. Prepare Crust: Add the graham crackers to a food processor and pulse until they turn into fine crumbs. Then add the melted butter and pulse again until thoroughly combined. Alternatively, place crackers in a plastic bag and crush with a rolling pin, then mix crumbs and melted butter in a bowl.
  3. Form Crust: Divide the crumb mixture evenly among the muffin liners, about 1.5 tablespoons per liner. Use your fingers to flatten and firmly pack the crumbs at the bottom to form the crust base.
  4. Bake Crust: Bake the crust in the preheated oven for 5–6 minutes. Remove from oven and let cool for 5–10 minutes while you prepare the filling.
  5. Mix Cream Cheese: Place the cream cheese in a large mixing bowl and beat with a handheld electric mixer until smooth and creamy, ensuring there are no lumps.
  6. Add Remaining Filling Ingredients: Add the Greek yogurt, egg, egg yolk, sugar, vanilla paste, lemon juice, lemon zest (if using), and arrowroot powder to the cream cheese. Mix on the lowest mixer setting for 30–60 seconds, just until combined and smooth to avoid overbeating.
  7. Fill and Bake Cheesecakes: Evenly divide the filling over the baked crusts in the muffin liners. Return to the oven and bake for 17–20 minutes or until the filling has just set; it should not jiggle or appear wet.
  8. Cool and Chill: Allow the mini cheesecakes to cool at room temperature for about 30 minutes. Then transfer them to the refrigerator and chill for at least 3 hours to fully set and develop flavors.
  9. Serve: Top each mini cheesecake with fresh berries and small mint leaves before serving. Enjoy your healthy and protein-packed treat!

Notes

  • You can use gluten-free graham crackers to make this recipe gluten-free.
  • Use low-fat cream cheese and 0% Greek yogurt for a lighter, healthier option.
  • Do not overmix the filling to avoid incorporating too much air which could cause cracks.
  • Lemon zest is optional but gives a refreshing citrus flavor.
  • Chilling for at least 3 hours is important for the cheesecake to fully set.
  • Store leftovers in the refrigerator and consume within 3-4 days for best freshness.

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