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Mini Protein Cheesecakes

These mini protein cheesecakes blend creamy textures with rich flavors, making them a delicious and nutritious dessert option perfect for health-conscious families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Creates a delicious base with a buttery crunch.
  • 4 tablespoons salted butter Adds richness and helps bind the crust together.
For the filling
  • 8 ounces cream cheese Provides a creamy texture and rich flavor.
  • 1 cup Greek yogurt Offers creaminess and a boost of protein.
  • 1/2 cup granulated sugar Sweetens the filling for the perfect balance.
  • 1 large egg Helps to set and enrich the cheesecake filling.
  • 1 teaspoon vanilla extract Enhances overall flavor with depth.
  • 1 tablespoon lemon juice Adds a bright, zesty note that complements the creaminess.
  • 1 teaspoon lemon zest Optional for an extra citrus kick.
  • 2 tablespoons arrowroot starch or cornstarch Acts as a thickening agent for a firmer filling.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a cupcake tin with 12 liners.
  2. Add graham crackers to a food processor and pulse until they are crumbs. Add in melted butter and pulse until combined.
  3. Divide crumbs evenly among muffin liners and use your fingers to flatten and pack the crumbs on the bottom.
  4. Bake for 5-6 minutes. Remove from oven and let cool for 5-10 minutes.
Make the Filling
  1. In a mixing bowl, beat cream cheese with a handheld electric mixer until smooth.
  2. Mix in Greek yogurt, egg, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot powder until smooth.
  3. Divide the filling evenly among the muffin liners.
Bake
  1. Bake for 17-20 minutes or until the filling has just set; it should not jiggle or look wet.
  2. Let cool for 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
Serve
  1. Top with fresh berries and small mint leaves. Enjoy!

Notes

These mini cheesecakes can be made in advance and stored in the refrigerator for up to a week. They can also be frozen for longer storage. Serve with various toppings for added flavor.