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5.0 from 15 votes

No Bake Mini Cherry Cheesecakes (High Protein)

These No Bake Mini Cherry Cheesecakes make the BEST single serve dessert! Rich, creamy cheesecake is topped with a sweet cherry pie filling in a crunchy, Biscoff cookie crust and then chilled to perfection! The most epic, lightened up easy dessert recipe that will satisfy any sweet tooth!

Prep Time
30 mins
Additional Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 12
Calories: 200 kcal
Course: Dessert
Cuisine: International

Ingredients

Biscoff Cookie Crust:
  • 1 cup Biscoff cookies (140g) finely crumbled
  • 2 Tbsp Truvia (48g) or sugar
  • 1/8 tsp salt
  • 1/4 cup light butter (56g) melted
Cheesecake:
  • 16 oz. softened cream cheese reduced-fat
  • 1/2 cup plain Greek yogurt (120g)
  • 1/2 cup Truvia (96g) or sugar
  • 1/4 cup vanilla protein powder (30g) can omit, see notes
  • 1 Tbsp vanilla extract
Topping:
  • 1 (21-oz.) can cherry fruit filling you will only use half
  • Whipped Cream optional

Instructions

    Cup of Yum
  1. Line a muffin tin with cupcake liners and/or spray 12 cavities with cooking spray.
  2. 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).
  3. 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.
  4. For the Topping: Spoon the cherry pie filling evenly on top (you will only use about half of the can).
  5. Add to the fridge for another hour to chill (recommended) then top with whipped cream and biscoff crumbles (if desired) and enjoy!

Notes

  • *The protein powder adds flavor and sweetness to this recipe. If you wish to omit, I would recommend tasting the batter before chilling and adding more sweetener to taste.
  • *The protein powder adds flavor and sweetness to this recipe. If you wish to omit, I would recommend tasting the batter before chilling and adding more sweetener to taste.
  • Don’t want no-bake? You can bake these mini cheesecakes instead! 
  • How To Bake - Bake biscoff crust for 10-12 minutes at 350F after step 1 (before adding cream cheese mixture). Add one large egg when mixing the cream cheese mixture (step 2) then after step 2 is complete, bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then transfer to the fridge and chill for at least 4 hours.
  • - Bake biscoff crust for 10-12 minutes at 350F after step 1 (before adding cream cheese mixture). Add one large egg when mixing the cream cheese mixture (step 2) then after step 2 is complete, bake for 25-30 minutes or until slightly puffy at the edges. Remove from the oven and place on a wire rack to cool for 30 minutes. Then transfer to the fridge and chill for at least 4 hours.

Nutrition Information

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%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 200

% 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.