Description
Mini Protein Cheesecakes are a delightful treat that combines indulgence and nutrition, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (gluten-free if needed)
- 5 Tbsp salted butter (melted)
- 8 oz cream cheese (room temperature)
- ¾ cup plain 0% Greek yogurt (room temperature)
- ⅓ 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 the graham crackers to a food processor and pulse until they become crumbs.
- Distribute the crumbs among the muffin liners and press them down firmly.
- Bake the crusts for 5 – 6 minutes, then cool for 5 – 10 minutes.
- Add the cream cheese to a mixing bowl and beat until smooth.
- Mix in the yogurt, egg, yolk, sugar, vanilla, lemon juice, zest, and arrowroot powder until smooth.
- Pour the filling into the muffin liners and bake for 17 – 20 minutes.
- Cool for 30 minutes at room temperature before refrigerating for at least 3 hours.
- Top with fresh berries and mint leaves before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling. You can top these cheesecakes with your favorite fruits or experiment with different flavored yogurts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: mini cheesecakes, protein cheesecake, healthy dessert, easy dessert, baked cheesecake