Description
These mini protein cheesecakes are creamy, rich, and packed with 10 grams of protein per serving. Made with a buttery graham cracker crust and a smooth cheesecake filling, they are a healthier dessert option perfect for meal prep, post-workout snacks, or satisfying sweet cravings.
Ingredients
- For the Crust:
- 100g graham cracker crumbs
- 28g (2 tablespoons) full-fat butter, melted
- 20g granulated sugar substitute or regular sugar
- For the Cheesecake Filling:
- 84g (3 ounces) reduced-fat cream cheese, softened
- 168g (6 ounces) fat-free cream cheese, softened
- 60g vanilla whey/casein blend protein powder
- 2 teaspoons vanilla extract
- 100g plain nonfat Greek yogurt
- 125g granulated sugar substitute or regular sugar
- 1 large egg
- Optional Toppings:
- Light whipped cream
- Fresh berries
- Melted peanut butter
- Crushed graham crackers
- Chocolate drizzle
Instructions
- Preheat the oven to 325°F and lightly grease a muffin tin or line it with cupcake liners.
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar substitute until evenly mixed.
- Divide the crust mixture among 10 muffin cups and press firmly into the bottoms and slightly up the sides.
- In a large mixing bowl, combine the reduced-fat cream cheese, fat-free cream cheese, protein powder, vanilla extract, Greek yogurt, and sugar substitute.
- Use a hand mixer to blend until completely smooth.
- Add the egg and mix on low speed just until combined.
- Spoon the cheesecake filling evenly over each crust.
- Bake for 15 minutes at 325°F.
- Turn the oven off and leave the cheesecakes inside the closed oven for 1 hour.
- Remove the cheesecakes and refrigerate for at least 1 to 2 hours or overnight before serving.
- Serve chilled with your favorite toppings.
Notes
- A whey/casein protein blend gives the best baking texture.
- Do not overmix after adding the egg to maintain a creamy texture.
- Cooling the cheesecakes slowly in the oven helps prevent cracking and sinking.
- Chocolate protein powder can be used for a chocolate variation.
- Fresh fruit, peanut butter, or chocolate drizzle make excellent toppings.
- Store refrigerated in an airtight container for up to 5 days.
- Freeze for up to 3 months in freezer-safe containers.
- Thaw overnight in the refrigerator before serving.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 130
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 28mg
