Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mini Protein Cheesecakes with Greek Yogurt and Graham Cracker Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 43 reviews

These mini protein cheesecakes are a healthy and satisfying dessert with over 9 grams of protein per serving. Featuring a homemade buttery graham cracker crust and a creamy filling made from Greek yogurt and light cream cheese, they offer a perfect balance of flavor and nutrition. Easy to prepare and portioned into individual servings, they are ideal for a guilt-free treat or post-workout snack.

  • Total Time: 35 minutes plus 3 hours chilling
  • Yield: 12 mini cheesecakes

Ingredients

The Crust:

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

The Cheesecake 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 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • ¼ – ½ teaspoon lemon zest (optional for a lemony flavor)
  • 1 tablespoon arrowroot starch or cornstarch

Instructions

  1. Preheat Oven and Prepare Tins: Preheat your oven to 350°F (177°C) and line a cupcake tin with 12 liners to prepare for the crust.
  2. Make the Crust: Add the graham crackers to a food processor and pulse until crumbs form. If you do not have a processor, place crackers in a plastic bag and crush with a rolling pin until crumbly. Then mix the crumbs with melted butter until combined.
  3. Form the Crust Base: Divide about 1.5 tablespoons of the crust mixture evenly among the 12 muffin liners. Use your fingers to flatten and firmly pack the crumbs at the bottom to create a solid base.
  4. Bake the Crust: Bake the crusts in the oven for 5 to 6 minutes. Remove from oven and let them cool for 5 to 10 minutes while you prepare the filling.
  5. Prepare the Filling: In a large mixing bowl, beat the cream cheese with a handheld electric mixer until smooth. Add Greek yogurt, sugar, egg, egg yolk, vanilla extract, lemon juice, optional lemon zest, and arrowroot starch. Mix on the lowest speed for 30 to 60 seconds until smooth. Be careful not to overbeat to avoid incorporating excess air.
  6. Fill the Muffin Liners: Evenly divide the cheesecake filling among the muffin liners, spooning it over the cooled crust.
  7. Bake the Cheesecakes: Bake for 17 to 20 minutes, until the filling has just set and is no longer jiggly or wet on top.
  8. Cool and Chill: Remove from oven and let the cheesecakes cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours to fully set.
  9. Serve: Top each mini cheesecake with fresh berries and small mint leaves before serving. Enjoy your healthy protein-rich dessert!

Notes

  • Use gluten-free graham crackers if you require a gluten-free dessert.
  • For a more pronounced lemon flavor, increase the lemon zest to ½ teaspoon.
  • Be careful not to overmix the filling to ensure a creamy texture without too much air.
  • Allow cheesecakes to chill adequately for best texture and flavor.
  • Substitute arrowroot starch with cornstarch if preferred.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://flavorhug.com/mini-protein-cheesecakes-with-greek-yogurt-and-graham-cracker-crust-recipe/