These mini protein cheesecakes are the perfect healthy dessert with over 9 grams of protein per serving! They have a homemade buttery graham cracker crust and are made with Greek yogurt and light cream cheese.
High protein mini cheesecakes
My friends and I are in love with this high protein cheesecake recipe! If you are new around here, I have a lot of protein recipes – like my protein cookie dough and protein baked oats, but these cheesecakes are my favorite.
These mini protein cheesecakes are made with fat-free Greek yogurt, light cream cheese, eggs, vanilla extract, and a hint of lemon. Plus, they have a homemade two-ingredient graham crack crust that melts in your mouth.
Let’s not forget about the texture of these healthy mini cheesecakes – they are light, smooth, and creamy! But, the best part about them is that you can’t tell they are healthy since they taste like a classic cheesecake.
Anyways, I can’t wait to hear what you think about these healthy high-protein cheesecakes. They are simply perfect for summer, your kids will love them, and they are the ideal dinner party dessert.
Are they healthy?
These high-protein mini cheesecakes are healthy for many reasons. Here are a few:
Added Greek Yogurt. We use 0% Greek yogurt to lighten these mini cheesecakes up, make them healthier, and add more protein. Traditional recipes use full-fat sour cream.
Less Fat. These mini cheesecakes are lower in fat than traditional recipes because we use fat-free Greek yogurt and light cream cheese.
High Protein. These bite-sized cheesecakes have 9 grams of protein per mini cheesecake.
Gluten Free. Use gluten free graham crackers to make them gluten-free!
Ingredients
You only need a few ingredients to make this lightened-up cheesecake recipe made with Greek yogurt. They are so easy to make, and everyone will love them! Here is a list so you have everything prepared; make sure to scroll to the bottom of the recipe to get the measurements!
Homemade Graham Cracker Crust:
- Graham Crackers: We use crushed graham crackers for the base of these mini cheesecakes. Grab 10 graham cracker sheets and pulse to make 1 and 1/2 cups of crumbs.
- Butter: Then add melted salted butter to form the crust.
Protein Cheesecake:
- Cream Cheese: First up, you need room-temperature cream cheese. This makes for the perfect cheesecake filling. You can use regular cream cheese or a reduced-fat one.
- Greek Yogurt: Then add in 3/4 cup of plain nonfat Greek yogurt to add extra protein and make the filling silky smooth.
- Granulated Sugar: Then, for a dash of sweetness.
- Eggs: You need an egg and egg york to help hold the cheesecake filling together and help it set in the fridge.
- Vanilla Extract: 1 teaspoon adds the best flavor.
- Lemon: Grab 1 lemon. You will need lemon juice and 1/4 to 1/2 teaspoon of zest for this recipe.
- Arrowroot Starch: Finally, you need arrowroot starch, tapioca flour, or cornstarch to thicken the filling up and help achieve the perfect cheesecake consistency.
Kitchen tools needed
I love how simple this recipe is to make. You only need a few kitchen utensils, so clean up will be easy! Here is a list:
- Two Mixing Bowls
- Electric Handheld Mixer
- Cupcake Tin
- Cupcake Liners
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make mini protein cheesecakes
These high-protein mini cheesecakes are not only healthy, but they are so easy to make. Any level baker can make them! Simply prepare the homemade crust, then add your filling and bake. Here are step-by-step instructions:
First, preheat your oven to 350°F and line a cupcake tin with 12 liners.
Then, we’ll make the graham cracker crust by adding the graham crackers to a food processor and pulse until they are crumbs. Next, add the melted butter and pulse until combined. You can also use a plastic bag and pound with a rolling pin until they are crumbs, then mix the crumbs and melted butter in a bowl.
After that, divide the crumbs evenly among the muffin liners (about 1.5 Tablespoons each). Then, use your fingers to flatten and pack the crumbs on the button.
Bake the graham cracker crusts for 5 – 6 minutes. Then, remove from oven and let cool for 5 – 10 minutes while you make filling.
While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
Then, add greek yogurt, egg, egg yolk, vanilla extract, lemon juice, lemon zest, and arrowroot powder. On the lowest setting, mix again until smooth for 30 – 60 seconds. Make sure not to overbeat.
Next, divide evenly amongst muffin liners and bake for 17 – 20 minutes or until the filling has just set – it should not jiggle or look wet.
Finally, let them cool for 30 minutes at room temperature before transferring them to the refrigerator. They must chill for at least 3 hours to set properly.
Top with fresh berries and small mint leaves. Enjoy your healthy mini protein cheesecakes!
Expert recipe tips
Use room temperate ingredients. It’s best practice to bake with room-temperature ingredients. This ensures that your cheesecake filling is perfectly smooth and has the right texture. If you use cold ingredients, the bake time will increase, and you could accidentally underbake them.
Mix the filling until just combined. Do not overbeat your filling, or else the cheesecakes will be tough and not silky smooth.
Do not overbake. Make sure you pull mini cheesecakes out of the oven when the filling has set, and they are not jiggling anymore. If you overbake it, it will not be as creamy and will be more spongy.
Let the mini cheesecakes set for at least 3 hours in the fridge. You MUST let them set in the fridge before serving – if not, it will be warm and too liquidy. It is best to make these mini cheesecakes the day before and allow it to chill overnight.
Frequently Asked Questions
Can I make them gluten free?
To make these mini protein cheesecakes gluten free, simply use gluten free graham cracker for the crust.
How many grams of protein are in these mini cheesecakes?
There are 9 grams of protein per mini cheesecake.
Can I make them ahead of time?
You can certainly make these mini cheesecakes ahead of time. Feel free to make them the day before and store them in the fridge before serving.
Can I freeze cheesecake?
After your cheesecakes set in the fridge, transfer them to freeze safe bags or containers and freeze for up to 3 months. When you are ready to enjoy them, let them thaw in the fridge for a few hours, then at room temperature for 10 minutes before serving.
How to store leftovers:
For best results, store leftovers in airtight container in the refrigerator for up to 5 days.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Mini Protein Cheesecakes
Ingredients
The Crust:
- 1 ½ cups graham cracker crumbs, gluten-free if needed (about 10 sheets)
- 5 Tbsp salted butter, melted
The Cheesecake:
- 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 yolk
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ¼ – ½ tsp lemon zest , (optional if you want a lemony cheese cake)
- 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 melted butter and pulse until combined. You can also use a plastic bag and pound with a rolling pin until they are crumbs, then mix the crumbs and melted butter in a bowl.
- Divide crumbs evenly amongst muffin liners (about 1.5 Tablespoons each). Then, use your fingers to flatten and pack the crumbs on the button.
- Bake for 5 – 6 minutes. Remove from oven and let cool for 5 – 10 minutes while you make filling.
- While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
- Add greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot powder. On the lowest setting, mix again until smooth for 30 – 60 seconds. Do not overbeat.
- Divide evenly amongst muffin liners and bake for 17 – 20 minutes or until the filling has just set – it should not jiggle or look wet.
- Let cool 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
- Top with fresh berries and small mint leaves. Enjoy!
Nutrition
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Jen says
These are delicious! I was skeptical, but they came out perfect and were so easy! I even accidentally used 1/4 cup of sugar instead of 1/3 cup and didn’t realize until they were in the oven, and they were still fantastic! These are making it into the regular rotation! Thanks Tati!
Lisa says
Great!
Deanna says
They taste really good. I used swerve sugar replacement. I made this thinking it would be healthier!
Tati Chermayeff says
Hi! Sorry my media team did that – I am going to recalculate nutritional info and will let you know if I come up with something different.
S.A. says
I made these for the first time yesterday and they were so good that I even ate one with my breakfast this morning! The recipe was super simple and easy to follow (considering I’d never made cheesecake before). I can definitely see myself making these in mini form for my next dessert table 🙂
S.A. says
Forgot to include a rating above. Definitely 5 stars!
Tati Chermayeff says
Hi! Thank you so much for leaving such a kind review. So happy you enjoyed them!