Mini Protein Cheesecakes
why make this recipe
Mini Protein Cheesecakes are a perfect treat for anyone looking for a healthier dessert option. These little bites are packed with protein, thanks to the addition of Greek yogurt and cream cheese. They are not only delicious but also satisfy your sweet tooth without the guilt. Plus, they are small and can be enjoyed in just a few bites, making them great for parties or as a sweet snack throughout the week.
how to make Mini Protein Cheesecakes
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 if you want a lemony cheesecake)
- 1 Tbsp arrowroot starch or cornstarch
Directions:
- Preheat your oven to 350°F and line a cupcake tin with 12 liners.
- Add graham crackers to a food processor and pulse until they are crumbs. Alternatively, use a plastic bag and pound with a rolling pin until they are crumbs, then mix the crumbs and melted butter in a bowl.
- Divide the crumbs evenly amongst muffin liners (about 1.5 tablespoons each). Use your fingers to flatten and pack the crumbs on the bottom.
- Bake for 5 – 6 minutes. Remove from the oven and let cool for 5 – 10 minutes while you make the filling.
- While the crust cools, beat cream cheese in a large mixing bowl with a handheld electric mixer until smooth.
- Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot powder. On the lowest setting, mix again until smooth for 30 – 60 seconds. Do not overbeat.
- Divide the mixture evenly amongst muffin liners and bake for 17 – 20 minutes or until the filling has just set—it should not jiggle or look wet.
- Let cool for 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
- Top with fresh berries and small mint leaves. Enjoy!
how to serve Mini Protein Cheesecakes
These mini cheesecakes can be served directly from the refrigerator. For an added touch, consider topping them with fresh berries, a drizzle of honey, or a sprinkle of granola for extra flavor and texture. They make a lovely dessert for gatherings or can be enjoyed as a healthy snack throughout the week.
how to store Mini Protein Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just wrap each cheesecake in plastic wrap and then place them in a freezer-safe bag. They can last for up to three months in the freezer. Thaw them in the refrigerator before serving.
tips to make Mini Protein Cheesecakes
- Make sure the cream cheese and yogurt are at room temperature before mixing. This ensures a smoother filling.
- Avoid overmixing the filling; this can make your cheesecakes cakey instead of creamy.
- Feel free to adjust the sweetness by adding more or less sugar according to your taste.
- For a fun twist, try adding chocolate chips or a swirl of fruit puree to the filling before baking.
variation
You can customize these mini cheesecakes in many ways. Consider adding chocolate or pumpkin spice for a seasonal touch. Swap out the lemon zest for orange or lime if you want a different citrus flavor. You can also experiment with different crusts, like using almond flour or cookie crumbs for various flavors and textures.
FAQs
1. Can I make these mini cheesecakes in advance?
Yes, you can prepare them up to a day in advance. Just ensure they are chilled well before serving.
2. What if I don’t have Greek yogurt?
You can substitute it with sour cream or regular yogurt, but Greek yogurt provides a creamier texture and tangy flavor.
3. Can I use a different type of sweetener?
Absolutely! Feel free to use honey, maple syrup, or a sugar alternative like stevia to suit your dietary needs. Just adjust the amount based on the sweetness of the substitute you choose.
Mini Protein Cheesecakes
- Total Time: 45
- Yield: 12 servings 1x
- Diet: Healthy
Description
Delicious mini cheesecakes packed with protein, perfect for a guilt-free dessert or snack.
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)
- 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)
- 1 Tbsp arrowroot starch or cornstarch
Instructions
- Preheat your oven to 350°F and line a cupcake tin with 12 liners.
- Add graham crackers to a food processor and pulse until they are crumbs or use a plastic bag and pound with a rolling pin. Mix the crumbs and melted butter in a bowl.
- Divide the crumbs evenly amongst muffin liners (about 1.5 tablespoons each) and flatten them.
- Bake for 5 – 6 minutes. Let cool for 5 – 10 minutes while making the filling.
- In a large mixing bowl, beat cream cheese until smooth. Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot starch. Mix until smooth, about 30 – 60 seconds.
- Divide the mixture evenly amongst muffin liners and bake for 17 – 20 minutes until the filling is set.
- Cool for 30 minutes at room temperature, then chill in the refrigerator for at least 3 hours.
- Top with fresh berries and small mint leaves before serving.
Notes
Ensure cream cheese and yogurt are at room temperature for a smoother filling. Avoid overmixing to maintain creaminess.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
