Craving a rich, creamy cheesecake but want to keep it on the healthier side? These Mini Protein Cheesecakes are the perfect solution! Packed with protein, naturally sweetened, and perfectly portioned, they make a satisfying treat without the guilt. Whether you need a post-workout snack, a healthy dessert, or a meal-prep-friendly option, these cheesecakes are a total game-changer.
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Why You’ll Love Mini Protein Cheesecakes
High-Protein & Satisfying:
Each cheesecake is packed with protein to keep you full and energized.
Easy to Make:
No complicated steps—just mix, bake, and enjoy!
Perfectly Portioned:
No need to slice; these are individually sized for easy snacking.
Low in Sugar:
Naturally sweetened and balanced for a healthier indulgence.
Great for Meal Prep:
Make a batch and store them for grab-and-go treats all week!
Ingredients in Mini Protein Cheesecakes
Here’s what makes these cheesecakes both delicious and nutritious:
Greek Yogurt:
Adds creaminess and an extra boost of protein.
Cream Cheese:
Gives that classic rich, tangy cheesecake flavor.
Protein Powder:
A key ingredient for boosting protein content—vanilla or unflavored works best.
Egg:
Helps bind everything together for a smooth texture.
Honey or Maple Syrup:
A natural sweetener that keeps things refined sugar-free.
Vanilla Extract:
Enhances the flavor and brings out the sweetness.
Graham Cracker or Almond Flour Crust (Optional):
A simple crust option for those who love the classic cheesecake base.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Making these cheesecakes is quick and easy:
Preheat Your Oven:
Set your oven to 325°F (163°C) and line a muffin tin with paper liners.
Prepare the Crust (If Using):
Mix crushed graham crackers or almond flour with a bit of melted butter and press into the bottom of each muffin cup.
Blend the Filling:
In a bowl, mix Greek yogurt, cream cheese, protein powder, egg, sweetener, and vanilla extract until smooth.
Fill the Muffin Cups:
Pour the cheesecake mixture evenly into the prepared liners.
Bake to Perfection:
Bake for 15-18 minutes or until set. The center should still have a slight jiggle.
Cool and Chill:
Let them cool at room temperature before transferring to the fridge for at least 2 hours to fully set.
Serve and Enjoy:
Top with fresh fruit, a drizzle of honey, or a sprinkle of cinnamon.
How to Serve Mini Protein Cheesecakes
These cheesecakes are delicious on their own or with a few simple toppings:
Fresh Berries:
Strawberries, blueberries, or raspberries add a naturally sweet touch.
Nut Butter Drizzle:
A spoonful of almond or peanut butter takes them to the next level.
Dark Chocolate Shavings:
For a little extra indulgence without overpowering the health benefits.
Coconut Whipped Cream:
A light and fluffy dairy-free topping option.
Sprinkle of Cinnamon or Cocoa Powder:
Adds a warm, comforting flavor.
Additional Tips
Use Room Temperature Ingredients:
This helps create a smoother, lump-free batter.
Make It Dairy-Free:
Swap cream cheese and Greek yogurt for plant-based alternatives.
Adjust Sweetness:
Taste the batter before baking and adjust the sweetener as needed.
Storage Tips:
Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Customize the Flavor:
Try adding lemon zest, cocoa powder, or a pinch of cinnamon for extra flavor.
FAQ Section
Q1: Can I use a different protein powder?
A1: Yes! Vanilla, unflavored, or even chocolate protein powder can work—just adjust sweetness accordingly.
Q2: Can I make these without a crust?
A2: Absolutely! They’re just as delicious crust-free.
Q3: Can I make them ahead of time?
A3: Yes! They keep well in the fridge and taste even better the next day.
Q4: How do I prevent cracks in my cheesecakes?
A4: Avoid overbaking and let them cool gradually before chilling.
Q5: Can I freeze these?
A5: Yes! Store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge before enjoying.
Q6: What’s the best way to reheat them?
A6: These are best enjoyed chilled, but you can let them sit at room temp for a few minutes before eating.
Q7: Can I add mix-ins?
A7: Definitely! Try adding chocolate chips, chopped nuts, or even a swirl of peanut butter.
Q8: How do I make them fluffier?
A8: Whip the batter a little longer to incorporate more air.
Q9: What’s the best substitute for honey/maple syrup?
A9: Stevia, monk fruit, or any liquid sweetener of choice can work.
Q10: Can I double the recipe?
A10: Yes! Just bake in batches or use multiple muffin tins.
Final Thoughts
These Mini Protein Cheesecakes are the perfect guilt-free treat that satisfies your sweet tooth while keeping you on track with your health goals. Whether you’re meal prepping, looking for a post-workout snack, or just want a high-protein dessert, these little cheesecakes are sure to hit the spot. Give them a try and let me know your favorite toppings!
Print
Mini Protein Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Protein Cheesecakes are a healthy, high-protein dessert packed with Greek yogurt and light cream cheese. With a simple 2-ingredient crust and only 7g of protein per serving, they make the perfect guilt-free treat!
Ingredients
Base:
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100g crushed cookies (Biscoff, graham crackers, or almond meal)
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1 tbsp softened butter or coconut oil
Filling:
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2/3 cup (150g) non-fat Greek yogurt
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2/3 cup (150g) light cream cheese
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1 large egg
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1 tbsp arrowroot flour (or cornstarch)
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1/4 cup granulated sweetener (monk fruit or brown sugar)
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1 tsp vanilla extract
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1 cup fresh raspberries or blueberries (optional)
Instructions
1. Prepare the Crust:
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Preheat oven to 350°F (180°C) and line a muffin tin with 6 liners.
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In a bowl, mix crushed cookies with melted butter.
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Divide evenly between the muffin cups (about 1.5 tbsp each) and press down to flatten.
2. Make the Filling:
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In a large bowl, combine Greek yogurt, cream cheese, egg, vanilla extract, lemon juice, lemon zest, and arrowroot flour.
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Use a hand mixer to beat until smooth (about 60 seconds).
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Pour the filling evenly into the muffin cups.
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If using berries, press 3 raspberries or blueberries into each cheesecake.
3. Bake & Chill:
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Bake for 20-22 minutes, until the cheesecakes are just set (firm but not jiggly).
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Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
4. Serve & Enjoy:
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Top with extra fresh berries and enjoy chilled!
Notes
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Storage: Keep in an airtight container in the fridge for up to 5 days.
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Freezing: Freeze for up to 2 months in an airtight container. Thaw overnight in the fridge.
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Substitutions:
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Swap Biscoff cookies for graham crackers or almond meal for a gluten-free option.
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Use honey or maple syrup instead of monk fruit sweetener.
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Nutrition
- Serving Size: 1 cheesecake
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg