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