No Bake Mini Cherry Cheesecakes (High Protein)
User Reviews
5
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Prep Time
30 mins
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Additional Time
5 hrs
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Total Time
5 hrs 30 mins
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Servings
12
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Calories
200 kcal
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Course
Dessert
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Cuisine
International
No Bake Mini Cherry Cheesecakes (High Protein)
Description
No Bake Mini Cherry Cheesecakes combine a finely crumbled Biscoff cookie crust mixed with sugar, salt, and melted butter, pressed firmly into cupcake liners to form a flavorful base reminiscent of spiced cookies. The cheesecake filling is made by blending softened reduced-fat cream cheese with plain Greek yogurt, sweetener, optional vanilla protein powder, and vanilla extract to add flavor and protein content. This mixture is distributed over the crusts and chilled for at least 4 hours to set properly without the need for baking.
The individual servings are topped with cherry fruit filling distributed evenly just before an additional chilling period. The chilled cheesecakes hold a creamy, tangy, and sweet profile with a crunchy crust and fruity topping. They require no oven time, simplifying preparation but needing patience for proper firming in the refrigerator.
The mini size makes them convenient for portion control or serving at gatherings. Optionally, they can be topped with whipped cream to add richness and presentation. This recipe is adaptable, including an option to bake the crust and cheesecake for a traditional baked texture and flavor.
Notes recommend tasting and adjusting sweetness if protein powder is omitted, and provide a baked variant involving baking the crust separately then mixing in an egg for the cheesecake before baking and chilling to finish.
Ingredients
Biscoff Cookie Crust:
- 1 cup Biscoff cookies finely crumbled, 140g
- 2 Tbsp Truvia or sugar, 48g
- 1/8 tsp salt
- 1/4 cup butter melted, light, 56g
Cheesecake:
- 16 oz. cream cheese reduced-fat, softened
- 1/2 cup Greek yogurt plain, 120g
- 1/2 cup Truvia or sugar, 96g
- 1/4 cup vanilla protein powder can omit, see notes, 30g
- 1 Tbsp vanilla extract
Topping:
- 1 (21-oz.) can cherry fruit filling you will only use half
- Whipped Cream optional
Instructions
- Line a muffin tin with cupcake liners and/or spray 12 cavities with cooking spray.
- For the Crust: Add the biscoff cookies, sugar and salt to a food processor. Pulse until no chunks remain and it becomes like fine sand. Add the melted butter and mix until combined. Then distribute evenly (about a heaping tablespoon each) amongst the 12 cupcake liners. Press the crumbles down with the bottom of a shot glass (or your fingers).
- For the Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and mix until smooth. Add the rest of the ingredients and mix on low until all the ingredients are incorporated. Distribute the cheesecake batter evenly between the cupcake liners. They will be filled to the top. Then transfer to the fridge and chill for at least 4 hours.
- For the Topping: Spoon the cherry pie filling evenly on top (you will only use about half of the can).
- Add to the fridge for another hour to chill (recommended) then top with whipped cream and biscoff crumbles (if desired) and enjoy!
Notes
- If omitting protein powder, taste the batter before chilling and add sweetener as needed to maintain flavor.
- To bake instead of no-bake, bake the Biscoff crust at 350°F for 10-12 minutes before adding filling.
- Add one large egg when mixing the cream cheese filling if baking the cheesecakes.
- After adding filling, bake for 25-30 minutes until edges puff slightly, then cool and chill for at least 4 hours before topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1mini cheesecake | |
| Calories | 200kcal | 10% |
| Carbohydrates | 17.2g | 6% |
| Protein | 6.4g | 13% |
| Fat | 11.7g | 18% |
| Saturated Fat | 6.8g | 34% |
| Cholesterol | 31mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 11.2g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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