Mini Protein Cheesecakes
User Reviews
5
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Prep Time
10 mins
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Total Time
30 mins
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Servings
12 cheesecakes
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Calories
144 kcal
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Course
Dessert
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Cuisine
American, International
Mini Protein Cheesecakes
Description
These Mini Protein Cheesecakes begin with a buttery graham cracker crust pressed into lined muffin tins and baked briefly to set. The filling is made by mixing room-temperature cream cheese with Greek yogurt, eggs, sugar, vanilla extract, lemon juice, optional lemon zest, and arrowroot starch until smooth but not overbeaten to maintain the right texture. The mixture is portioned evenly over the pre-baked crusts and baked until just set, avoiding overbaking to keep the filling creamy rather than dry or cracked.
The arrowroot starch helps stabilize the filling without adding heaviness, while the Greek yogurt contributes protein and a slight tang. The small size of the cheesecakes allows for individual servings that can easily be portion-controlled. The lemon juice and optional zest provide a refreshing citrus note that complements the creamy base.
This recipe suits those seeking a balanced dessert option that includes protein and controlled sweetness. Attention to baking times and mixing techniques ensures a smooth, tender cheesecake texture.
Ingredients
The Crust:
- 1 ½ cups graham cracker crumbs gluten-free if needed (about 10 sheets)
- 5 tablespoon butter melted, salted
The Cheesecake:
- 8 oz cream cheese room temperature (regular or low fat if desired)
- ¾ cup Greek yogurt room temperature, plain 0%
- ⅓ cup granulated sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- ¼ - ½ teaspoon lemon optional if you want a lemony cheese cake, zest
- 1 tablespoon 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. Add in melted butter and pulse until combined. You can also 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 crumbs evenly amongst muffin liners (about 1.5 Tablespoons each). Then, use your fingers to flatten and pack the crumbs on the button.
- Bake for 5 - 6 minutes. Remove from oven and let cool for 5 - 10 minutes while you make filling.
- While the crust cools, add cream cheese to a large mixing bowl and beat 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 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 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cheesecakes
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 190mg | 8% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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