Description
These Mini Protein Cheesecakes are a healthy, high-protein dessert packed with Greek yogurt and light cream cheese. With a simple 2-ingredient crust and only 7g of protein per serving, they make the perfect guilt-free treat
Ingredients
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Base:
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100g crushed cookies (Biscoff, graham crackers, or almond meal)
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1 tbsp softened butter or coconut oil
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Filling:
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⅔ cup (150g) non-fat Greek yogurt
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⅔ cup (150g) light cream cheese
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1 large egg
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1 tbsp arrowroot flour (or cornstarch)
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¼ cup granulated sweetener (monk fruit or brown sugar)
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1 tsp vanilla extract
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1 cup fresh raspberries or blueberries (optional)
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Instructions
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Prepare the Crust:
Preheat oven to 350°F (180°C) and line a muffin tin with 6 liners.
In a bowl, mix crushed cookies with melted butter.
Divide evenly between the muffin cups (about 1.5 tbsp each) and press down to flatten. -
Make the Filling:
In a large bowl, combine Greek yogurt, cream cheese, egg, vanilla extract, lemon juice, lemon zest, and arrowroot flour.
Use a hand mixer to beat until smooth (about 60 seconds).
Pour the filling evenly into the muffin cups.
If using berries, press 3 raspberries or blueberries into each cheesecake. -
Bake & Chill:
Bake for 20-22 minutes, until the cheesecakes are just set (firm but not jiggly).
Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.
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Serve & Enjoy:
Top with extra fresh berries and enjoy chilled!
Notes
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Use any sweetener of your choice; monk fruit is a great sugar-free option.
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You can substitute arrowroot flour with cornstarch if needed.
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Feel free to switch up the berries or use a fruit topping like strawberries or blackberries.
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Ensure they are fully chilled before serving for the best texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg