If you love cheesecake but want a lighter, protein-packed version, these Mini Protein Cheesecakes are about to become your new obsession! They’re rich, creamy, and perfectly sweet—without the guilt. Plus, they’re super easy to make, require minimal ingredients, and are the perfect grab-and-go treat. Whether you need a post-workout snack, a healthier dessert, or just something delicious to satisfy your sweet tooth, these mini cheesecakes have got you covered!
Why You’ll Love Mini Protein Cheesecakes
Versatile
Enjoy them as a snack, dessert, or even a high-protein breakfast!
Budget-Friendly
Made with simple ingredients you probably already have in your kitchen.
Quick and Easy
No fancy techniques here—just mix, pour, and bake!
Customizable
Switch up the flavors by adding chocolate, fruit, or different protein powders.
Crowd-Pleasing
A guilt-free treat that everyone will love, from fitness enthusiasts to cheesecake lovers!
Ingredients
Ingredients in Mini Protein Cheesecakes
These little cheesecakes are made with wholesome, protein-rich ingredients that still deliver that classic creamy texture.
Greek Yogurt
Adds creaminess and a boost of protein while keeping the cheesecakes light.
Cream Cheese
For that rich, velvety cheesecake texture we all love.
Protein Powder
Gives these cheesecakes an extra protein punch—vanilla works best, but you can experiment with other flavors.
Sweetener
Use honey, maple syrup, or a sugar-free sweetener to keep it light.
Egg
Helps bind everything together and gives the cheesecakes structure.
Vanilla Extract
Enhances the overall flavor with a warm, sweet aroma.
Graham Cracker Crumbs (Optional)
For a classic cheesecake crust, but you can skip this for a lower-carb option.
Instructions
Let’s dive into the steps to create these protein-packed cheesecakes:
Preheat Your Oven
Start by preheating your oven to 325°F (163°C). This ensures even baking and a smooth texture.
Prepare the Crust (Optional)
If using a crust, mix graham cracker crumbs with a bit of melted butter and press into lined muffin tins.
Mix the Filling
In a large bowl, blend the Greek yogurt, cream cheese, protein powder, sweetener, egg, and vanilla extract until smooth and creamy.
Fill the Muffin Tin
Divide the mixture evenly among the muffin cups, filling them almost to the top.
Bake to Perfection
Bake for 15-20 minutes or until the edges are set but the center is slightly jiggly.
Cool and Chill
Let the cheesecakes cool at room temperature before transferring them to the fridge to chill for at least 2 hours.
Serve and Enjoy
Top with fruit, a drizzle of honey, or a sprinkle of cocoa powder for extra flavor!
Nutrition Facts (Notes)
Servings: 6
Calories per serving: 120
Preparation Time (Notes)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
How to Serve Mini Protein Cheesecakes
These cheesecakes are delicious on their own, but here are some fun serving ideas:
- Topped with fresh berries like strawberries, blueberries, or raspberries.
- Drizzled with dark chocolate for a decadent touch.
- With a dollop of Greek yogurt for extra creaminess.
- Sprinkled with nuts for a crunchy texture.
- Paired with a scoop of protein ice cream for the ultimate post-workout treat.
Additional Tips
- For a smoother texture, blend the filling until completely lump-free.
- To avoid cracks, don’t overbake—turn off the oven when the center is slightly wobbly.
- To make them dairy-free, use dairy-free yogurt and cream cheese.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze them for a longer shelf life—just thaw before serving!
FAQ’s
1. Can I use a different protein powder?
Yes! Vanilla works best, but chocolate, caramel, or even unflavored protein powder will work.
2. Can I make these without a crust?
Absolutely! They’re just as delicious crustless and even lower in carbs.
3. How can I make them even creamier?
Use full-fat Greek yogurt and cream cheese for the richest texture.
4. Can I use a sugar substitute?
Yes! Stevia, monk fruit, or erythritol are great low-calorie options.
5. Do I have to chill them before eating?
Yes! They taste best after at least 2 hours in the fridge, but overnight is even better.
6. Can I bake these in a regular cake pan instead of a muffin tin?
Yes, but you’ll need to adjust the baking time to around 30-35 minutes.
7. Can I make these in an air fryer?
Yes! Bake them at 300°F for about 12-15 minutes.
8. How do I prevent the cheesecakes from sinking?
Let them cool gradually at room temperature before refrigerating.
9. Can I add mix-ins?
Of course! Try mini chocolate chips, peanut butter, or crushed nuts.
10. How long do they last in the fridge?
They stay fresh for up to 5 days when stored in an airtight container.
Conclusion
These Mini Protein Cheesecakes are proof that you don’t have to give up dessert to stay on track with your health goals! Creamy, delicious, and packed with protein, they’re the perfect way to satisfy your sweet tooth while fueling your body.
So grab a spoon, take a bite, and enjoy—because these little cheesecakes are about to be your new favorite treat!
Print
Mini Protein Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes (including chilling)
- Yield: 6 mini cheesecakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Mini Protein Cheesecakes are a delicious and healthy twist on classic cheesecake, packed with protein and low in sugar. These individual-sized treats make for a perfect high-protein dessert or snack, satisfying your sweet cravings while supporting your fitness goals.
Ingredients
**Crust:**
– 1/2 cup almond flour
– 1 tbsp coconut oil, melted
– 1 tbsp honey or maple syrup
– 1/2 tsp cinnamon (optional)
**Filling:**
– 8 oz cream cheese, softened
– 1/2 cup Greek yogurt
– 1 scoop vanilla protein powder
– 1 egg
– 2 tbsp honey or sugar substitute
– 1 tsp vanilla extract
– 1 tbsp lemon juice
– Pinch of salt
**Topping (Optional):**
– Fresh berries
– Sugar-free chocolate drizzle
– Whipped cream
Instructions
1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners or grease lightly.
2. In a small bowl, mix almond flour, melted coconut oil, honey, and cinnamon until crumbly.
3. Divide the mixture evenly into the muffin tin, pressing it down to form a crust.
4. Bake for 5 minutes, then remove from oven and let cool slightly.
5. In a mixing bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, egg, honey, vanilla extract, lemon juice, and salt. Mix until fully combined.
6. Evenly distribute the cheesecake batter over the crusts in the muffin tin.
7. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
8. Remove from oven and let cool at room temperature before transferring to the fridge to chill for at least 2 hours.
9. Once chilled, top with fresh berries, chocolate drizzle, or whipped cream. Enjoy!
Notes
– Use a sugar substitute like stevia or erythritol for a lower-carb option.
– Swap almond flour for crushed graham crackers if you prefer a traditional crust.
– Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
– Experiment with different protein powder flavors, such as chocolate or strawberry, for variety.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg