Mini Protein Cheesecakes with Grahm Cracker Crust and Greek Yogurt Recipe
Delicious mini protein cheesecakes that are a healthy dessert option packed with over 9 grams of protein per serving. Featuring a homemade buttery graham cracker crust and a creamy filling made with Greek yogurt and light cream cheese, these cheesecakes are perfect for a guilt-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
The Crust:
- 1 ½ cups graham cracker crumbs, gluten-free if needed (about 10 sheets)
- 5 tablespoons 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 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ¼ – ½ teaspoon lemon zest (optional if you want a lemony cheesecake)
- 1 tablespoon arrowroot starch or cornstarch
Instructions
- Preheat Oven and Prepare Liners: Preheat your oven to 350°F and line a cupcake tin with 12 liners to prepare for the crust and cheesecake filling.
- Make the Crust: Add the graham crackers to a food processor and pulse until they become fine crumbs. Add the melted butter and pulse again until evenly combined. Alternatively, place graham crackers in a plastic bag, crush with a rolling pin until crumbly, and then mix with melted butter in a bowl.
- Press Crust into Liners: Divide the crumb mixture evenly among the muffin liners, using about 1.5 tablespoons per liner. Use your fingers to flatten and firmly pack the crumbs into the bottom of each liner to form the crust base.
- Bake the Crust: Bake the crusts in the preheated oven for 5 to 6 minutes. Once done, remove from the oven and let cool for 5 to 10 minutes while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese using a handheld electric mixer until smooth and creamy. Add the Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest (if using), and arrowroot powder. Mix on the lowest setting for 30 to 60 seconds until the mixture is smooth. Be careful not to overbeat to maintain a creamy texture.
- Fill and Bake: Evenly divide the cheesecake filling over the pre-baked crusts in the muffin liners. Bake for 17 to 20 minutes or until the filling is just set — it should not jiggle or look wet.
- Cool and Chill: Let the mini cheesecakes cool for 30 minutes at room temperature. Then transfer them to the refrigerator and chill for at least 3 hours to fully set.
- Serve: Before serving, top the mini protein cheesecakes with fresh berries and small mint leaves for a fresh, decorative touch. Enjoy your healthy, protein-packed dessert!
Notes
- Use gluten-free graham crackers to make this recipe gluten-free if needed.
- Do not overbeat the filling to avoid a dense or cracked cheesecake texture.
- Arrowroot starch can be substituted with cornstarch if unavailable.
- For a lemony flavor, add lemon zest as per your taste preference.
- Chilling is essential to properly set the cheesecakes and enhance flavor.
- These mini cheesecakes keep well in the refrigerator for up to 3 days.
