Mini Protein Pumpkin Cheesecakes
User Reviews
5.0
9 reviews
Excellent
Mini Protein Pumpkin Cheesecakes
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These mini protein pumpkin cheesecakes are the perfect healthy, bite-sized dessert with over 7 grams of protein per serving! They have a homemade buttery graham cracker crust and are made with Greek yogurt, light cream cheese, and protein powder.
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Ingredients
The Crust:
- 1 ½ cups Graham cracker crumbs gluten-free if needed (about 10 sheets)
- 5 tablespoon melted salted butter
The Cheesecake:
- 8 oz cream cheese room temperature, regular or low fat if desired
- ⅔ cup plain 0% Greek yogurt room temperature
- ⅓ cup canned pumpkin puree
- ⅓ cup granulated sugar
- 1 large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice yes 1 Tablespoon
- ⅓ cup vanilla protein powder or pumpkin spice
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Instructions
- Preheat your oven to 325°F (163°C) and line a cupcake tin with 12 liners.
- For the crust, place graham crackers in a food processor and pulse until they turn into crumbs. Alternatively, you can place them in a plastic bag and crush them with a rolling pin. Combine the crumbs with the melted butter in a large mixing bowl.
- Divide the crumb mixture evenly among the muffin liners, using about 1.5 tablespoons in each. Use your fingers to flatten and pack the crumbs firmly into the bottom of the liners.
- Bake the crusts for 5 - 6 minutes. Remove them from the oven and let them cool for 5 - 10 minutes while you prepare the filling.
- While the crusts cool, in a large mixing bowl, beat the cream cheese with a handheld electric mixer until it becomes smooth. Alternatively, you can use a stand mixer on medium.
- Add the Greek yogurt, egg, egg yolk, vanilla extract, pumpkin puree, granulated sugar, pumpkin pie spice, and protein powder to the cream cheese. Mix on the lowest setting until smooth for about 30 - 60 seconds. Be careful not to overbeat.
- Divide the cheesecake filling evenly among the muffin liners. Don’t overfill them.
- Bake for 20 - 25 minutes or until the filling has set and no longer jiggles or appears wet.
- Allow the mini cheesecakes to cool for 30 minutes at room temperature before transferring them to the refrigerator. Chill for at least 3 hours in the fridge.
- Before serving, top each mini cheesecake with whipped cream. Enjoy!
Notes
- Graham Crackers: Substitute with crushed digestive biscuits, Biscoff cookies, or a gluten-free alternative if needed.
- Salted Butter: You can use unsalted butter and add a pinch of salt to control the saltiness, or use melted coconut oil.
- Greek Yogurt: Sour cream or blended cottage cheese can replace Greek yogurt.
- Room Temperature Ingredients: Ensure the cream cheese and Greek yogurt are at room temperature. This ensures a smoother and creamier cheesecake batter without lumps.
- Leave time for the Cheesecakes Cool and Set: It’s crucial to refrigerate the mini pumpkin cheesecakes for at least 3 hours before serving. If you skip this step, they may be warm and too runny. For optimal results, prepare them a day in advance and let them chill overnight.
- Freezing: After your pumpkin protein cheesecakes are set in the fridge, transfer them to freeze-safe bags or containers and freeze them for up to 3 months. When you are ready to enjoy them, let them thaw in the fridge for a few hours, then at room temperature for 10 minutes before serving.
- Storing: For best results, store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
181kcal
(9%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
Cholesterol
57mg
(19%)
Sodium
203mg
(8%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1357IU
(27%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 203mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1357IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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