Mini Protein Cheesecakes (Print)
Creamy individual cheesecakes with Greek yogurt, light cream cheese and a buttery graham cracker crust - over 9g protein each!
# What You'll Need:
→ The Crust
01 -
1 ½ cups graham cracker crumbs (about 10 sheets), gluten-free if needed
02 -
5 tablespoons salted butter, melted
→ The Cheesecake
03 -
8 oz cream cheese, room temperature (regular or low fat)
04 -
¾ cup plain 0% Greek yogurt, room temperature
05 -
⅓ cup granulated sugar
06 -
1 egg + 1 egg yolk
07 -
1 teaspoon vanilla extract
08 -
2 teaspoons lemon juice
09 -
¼ - ½ teaspoon lemon zest (optional)
10 -
1 tablespoon arrowroot starch or cornstarch
# How to Make It:
01 -
Preheat your oven to 350°F and line a cupcake tin with 12 liners.
02 -
Add graham crackers to a food processor and pulse until they are crumbs. Add in melted butter and pulse until combined. Alternatively, crush crackers in a plastic bag using a rolling pin, then mix with melted butter in a bowl.
03 -
Divide crumbs evenly amongst muffin liners (about 1.5 tablespoons each). Use your fingers to flatten and pack the crumbs on the bottom. Bake for 5-6 minutes, then remove from oven and let cool for 5-10 minutes.
04 -
In a large mixing bowl, beat cream cheese with a handheld electric mixer until smooth. Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot powder. Mix on the lowest setting until smooth for 30-60 seconds. Do not overbeat.
05 -
Divide filling evenly amongst the muffin liners and bake for 17-20 minutes or until the filling has just set - it should not jiggle or look wet.
06 -
Let cool 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
07 -
Top with fresh berries and small mint leaves before serving.
# Additional Notes:
01 -
These mini protein cheesecakes contain over 9 grams of protein per serving, making them a healthier dessert option.