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Mini Protein Cheesecakes

Mini Protein Cheesecakes Recipe Summary

Delicious and creamy Mini Protein Cheesecakes that satisfy your sweet cravings while supporting your fitness goals.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 mini cheesecakes
Calories 180 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs or gluten-free/low-carb alternative
  • 3 tbsp melted butter or coconut oil
  • 1 tbsp coconut sugar or brown sugar or low-calorie sweetener

For the Cheesecake Filling:

  • 16 oz reduced-fat cream cheese softened
  • ¾ cup Greek yogurt full-fat or fat-free
  • 2 large eggs
  • ¼ cup honey or maple syrup or agave nectar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¾ cup about 3 scoops unflavored or vanilla protein powder
  • 2 tbsp coconut flour or almond flour

Optional Toppings:

  • Fresh berries
  • Nut butter drizzle
  • Dark chocolate chips or cacao nibs
  • Toasted coconut flakes
  • Crushed nuts

Instructions
 

Step 1: Prepare Your Equipment

  • Preheat the oven to 325°F (165°C).
  • Line a 12-cup muffin tin with paper or silicone liners.
  • Lightly spray the liners with cooking spray.

Step 2: Make the Crust

  • Combine graham cracker crumbs, melted butter, and sugar.
  • Press 1 tablespoon of mixture into each liner.
  • Bake for 5 minutes, then let cool.

Step 3: Prepare the Cheesecake Filling

  • Beat softened cream cheese until smooth.
  • Add Greek yogurt and mix well.
  • Beat in eggs one at a time.
  • Mix in honey, lemon juice, and vanilla.
  • Whisk protein powder and coconut flour together.
  • Gradually add dry ingredients to the wet mixture until combined.

Step 4: Bake the Cheesecakes

  • Fill each liner ¾ full with the cheesecake batter.
  • Tap the muffin tin to release air bubbles.
  • Bake for 18-22 minutes, until edges are set with a slight jiggle.
  • Cool in the oven with the door slightly open for 10 minutes.
  • Let cool to room temperature, then refrigerate for at least 2 hours.

Step 5: Serve and Enjoy

  • Remove from liners.
  • Add your desired toppings.
  • Let them sit at room temperature for 10 minutes before serving.

Notes

  • For a dairy-free version, use plant-based cream cheese and yogurt.
  • For a low-carb crust, swap graham crackers for crushed nuts.
  • Store in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 15gFat: 10gSugar: 2g
Keyword healthy cheesecake dessert, Low Carb Cheesecake, Mini Protein Cheesecakes
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