Mini Protein Cheesecakes
Delightful bite-sized cheesecakes that are creamy, protein-packed, and topped with fresh berries, perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 225 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 Tbsp salted butter, melted
- 8 oz cream cheese, room temperature
- ¾ cup plain 0% Greek yogurt, room temperature
- â…“ cup granulated sugar
- 1 egg + 1 yolk
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ¼ – ½ tsp lemon zest (optional)
- 1 Tbsp arrowroot starch or cornstarch
Instructions
- Preheat your oven to 350°F and line a cupcake tin with 12 liners.
- Add graham crackers to a food processor and pulse until they are crumbs. Add in the melted butter and pulse until combined.
- Divide the crumbs evenly amongst muffin liners (about 1.5 tablespoons each) and pack firmly.
- Bake for 5 – 6 minutes until slightly golden and let cool for 5 – 10 minutes.
- Add cream cheese to a mixing bowl and beat until smooth.
- Mix in Greek yogurt, egg, egg yolk, sugar, vanilla, lemon juice, lemon zest, and arrowroot until smooth.
- Fill the muffin liners evenly with the filling.
- Bake for 17 – 20 minutes, or until the filling has just set.
- Let cool for 30 minutes at room temperature before refrigerating.
- Chill for at least 3 hours, then top with fresh berries.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. These can also be frozen for up to a month.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 105
- Sugar: 5g
- Sodium: 124mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/mini-protein-cheesecakes/