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Mini Protein Cheesecakes Recipe

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4.3 from 12 reviews

Delicious mini protein cheesecakes featuring a graham cracker crust and a creamy cream cheese and Greek yogurt filling, lightly flavored with lemon. Perfectly portioned for a healthy dessert or snack, these cheesecakes are baked to set and chilled for a creamy texture, topped with fresh berries and mint.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
  • 5 Tbsp salted butter (melted)

Filling

  • 8 oz cream cheese (room temperature, regular or low fat if desired)
  • ¾ cup plain 0% Greek yogurt (room temperature)
  • ⅓ cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • ¼ – ½ tsp lemon zest (optional for extra lemon flavor)
  • 1 Tbsp arrowroot starch or cornstarch

Topping

  • Fresh berries (for garnish)
  • Small mint leaves (for garnish)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F and line a cupcake tin with 12 liners.
  2. Make Crust: Process graham crackers in a food processor until fine crumbs form. Add melted butter and pulse to combine. Alternatively, crush crackers in a plastic bag with a rolling pin and mix with melted butter in a bowl.
  3. Form Crust Base: Evenly divide the crumb mixture among the muffin liners (about 1.5 tablespoons each). Press down firmly with your fingers to compact and flatten the crust at the base of each liner.
  4. Bake Crust: Bake the crusts for 5 to 6 minutes, then remove from the oven and let them cool for 5 to 10 minutes while preparing the filling.
  5. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese with a handheld electric mixer on medium speed until smooth and creamy.
  6. Add Filling Ingredients: Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot starch to the cream cheese. Mix on the lowest speed for 30 to 60 seconds until smooth, taking care not to overbeat to avoid incorporating too much air.
  7. Fill Muffin Liners: Divide the filling evenly among the prepared crusts in the muffin liners.
  8. Bake Cheesecakes: Bake for 17 to 20 minutes or until the filling is just set. The tops should not jiggle or appear wet when gently shaken.
  9. Cool and Chill: Let the mini cheesecakes cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours to fully set and develop flavor.
  10. Garnish and Serve: Before serving, top the mini cheesecakes with fresh berries and small mint leaves for a refreshing finish. Enjoy!

Notes

  • Use gluten-free graham crackers if you need this cheesecake to be gluten-free.
  • Ensure cream cheese and Greek yogurt are at room temperature to avoid lumps in the filling.
  • Do not overmix the filling to prevent excess air bubbles, which can cause cracks.
  • Arrowroot starch or cornstarch helps stabilize the filling and improve texture.
  • Chilling is essential for the filling to fully set and develop its creamy consistency.
  • You can swap fresh berries with your favorite fruit or a fruit compote.

Find it online: https://bitezly.com/mini-protein-cheesecakes-recipe/