Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe

If you have a sweet tooth but still want to keep things healthy, you need to try these Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe. These little delights offer over 9 grams of protein each, wrapped up in a luscious, creamy cheesecake filling that’s perfectly balanced by a buttery graham cracker crust. Made with Greek yogurt and light cream cheese, they’re lighter than your standard cheesecake but just as satisfying. Whether you’re fueling up after a workout or looking for a guilt-free treat, these mini cheesecakes will quickly become your favorite dessert to make and share.

Ingredients You’ll Need

To create these irresistibly tasty Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe, you’ll want to gather a few simple but essential ingredients. Each plays a key role—from the crunchy, buttery crust to the smooth and tangy filling, every component adds to the perfect bite.

• Graham cracker crumbs: Use about 1 ½ cups for a crumbly, flavorful crust that holds everything together beautifully.
• Salted butter: Melted butter adds richness and moisture to the crust, ensuring it stays crisp but tender.
• Cream cheese: Choose regular or low-fat, softened to room temperature, for a creamy and smooth cheesecake base.
• Plain 0% Greek yogurt: This brings protein power and a subtle tang that lightens the texture without compromising flavor.
• Granulated sugar: Just enough to sweeten the filling without being overpowering.
• Egg and egg yolk: These act like natural binders, giving the cheesecake structure and silkiness.
• Vanilla extract: Adds warmth and depth to the flavor profile, enhancing the cheesecake’s sweetness.
• Lemon juice and zest: Optional but strongly recommended for a fresh, zesty highlight that brightens the dish.
• Arrowroot starch or cornstarch: A small amount helps to stabilize the filling for a perfectly set cheesecake.

How to Make Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe

Step 1: Prepare and Bake the Crust

First, preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners to keep things tidy. Crush graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and pounding with a rolling pin—either method works great. Stir in the melted butter until all crumbs are evenly coated. Divide the crumb mixture evenly among the liners, about 1.5 tablespoons each, then press firmly with your fingers to form a compact crust at the bottom of each cup.

Step 2: Bake the Crusts

Pop the muffin pan into the oven and bake the crusts for 5 to 6 minutes. This brief baking step toasts the crumbs, enhancing the buttery flavor and helping the crust hold together once the filling is added. Once done, remove the pan and let the crusts cool for 5 to 10 minutes while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with a handheld mixer until smooth and creamy. Add in the Greek yogurt, granulated sugar, whole egg, extra yolk, vanilla extract, lemon juice, and lemon zest if you’re using it. Finally, sprinkle in the arrowroot powder or cornstarch. Mix everything on the lowest speed for about 30 to 60 seconds until perfectly combined—but be careful not to overbeat, which could incorporate too much air and ruin the creamy texture.

Step 4: Fill and Bake the Mini Cheesecakes

Spoon the luscious filling evenly over each graham cracker crust in the liners, smoothing the tops gently. Bake at 350°F for 17 to 20 minutes, or until the cheesecakes have just set. You’re looking for a delicate firmness—they shouldn’t jiggle or appear wet in the center.

Step 5: Cool and Chill

Once baked, let your mini cheesecakes cool at room temperature for about 30 minutes. Afterward, transfer the pan to the fridge and chill for at least 3 hours to let the flavors meld and the cheesecakes firm up. This step is crucial for achieving that classic cheesecake texture you love.

How to Serve Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe

Garnishes

Topping your mini protein cheesecakes with fresh berries like blueberries, raspberries, or sliced strawberries instantly elevates their appearance and flavor. Add a few small mint leaves for a pop of color and a refreshing hint that complements the tangy cheesecake beautifully.

Side Dishes

While these cheesecakes can stand alone as a treat, pairing them with a light fruit salad or a drizzle of honeyed peach compote creates a whole dessert experience. A crisp iced herbal tea on the side also balances the creamy richness nicely.

Creative Ways to Present

For an elegant twist, serve these mini cheesecakes on a pretty platter dusted with powdered sugar and edible flowers. You can also layer them in clear dessert cups with granola and fresh fruit for a breathtaking parfait-style presentation that’s perfect for brunch or parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini protein cheesecakes in an airtight container in the refrigerator where they will stay fresh for up to 4 days. The crust might soften slightly but will still taste delicious.

Freezing

If you want to save these treats for later, freeze them flat on a baking sheet before transferring them to a freezer-safe container. They can keep for up to 2 months. Thaw them overnight in the fridge before serving to preserve the best texture.

Reheating

Since these cheesecakes are best enjoyed chilled, it’s recommended to serve them cold. If you prefer them slightly warmed, let them sit at room temperature for 10 to 15 minutes rather than using heat which can change their texture.

FAQs

Can I use low-fat cream cheese instead of regular?

Absolutely! Using low-fat cream cheese will reduce the fat content while still keeping the creamy texture. Just make sure it is softened to room temperature for best mixing.

Is it possible to make this recipe dairy-free?

You can try substituting the cream cheese and Greek yogurt with dairy-free alternatives, but keep in mind the protein content and texture might change. Look for plant-based cream cheeses that are firm and yogurt alternatives that are thick and plain.

How long do these mini cheesecakes last in the fridge?

Stored properly in an airtight container, these cheesecakes should stay fresh for up to 4 days. Beyond that, the texture of the crust might start to lose its crunchiness.

Can I use regular sugar alternatives?

Yes! For a lower sugar option, you can try stevia, erythritol, or another granulated sugar substitute, but make sure it measures 1:1 and is suitable for baking.

Why do I need to use arrowroot or cornstarch?

The starch helps stabilize the cheesecake filling by giving it a slight firmness that prevents cracking and helps it hold shape once baked and chilled.

Final Thoughts

If you’re craving a dessert that feels indulgent but is surprisingly healthy, this Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe has got you covered. It’s simple, satisfying, and so much fun to make. Trust me, once you try these, you’ll find yourself reaching for them again and again whenever you want something sweet without guilt. Go ahead and treat yourself—you deserve it!

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