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healthy mini protein cheesecakes

Mini Protein Cheesecakes

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.
5 from 9 votes
Prep Time 10 mins
Total Time 30 mins
Serving 12 cheesecakes


The Crust:

The Cheesecake:


  • 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, 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!


Calories: 144kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 190mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Course Dessert
Cuisine American, Healthy
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