Mini Protein Cheesecakes
These mini protein cheesecakes are an easy and healthy dessert recipe that have 7 grams of protein per serving but taste like a rich and decadent dessert. They’re gluten free!
I know how much you guys love protein desserts, so we’re back with a simple mini protein cheesecake recipe! I love this recipe because it doesn’t have any protein powder (so no chalky texture), but still packs 7 grams of protein per serving.
The protein is mostly coming from the greek yogurt which gives the filling a rich and creamy texture. We’ll also use cream cheese (just like in a classic gluten free cheesecake) to give that delicious creamy texture.
These cheesecakes are healthier than a classic recipe thanks to the greek yogurt and also use less sugar. We’ll swap some of the refined sugar for honey to lighten things up. If you love this recipe, try my protein chocolate chip cookies or protein snack cake next!
Before we get started…
- I of course used gluten free graham crackers here, but if you are not gluten free, regular graham crackers will work just the same!
- You can use either full fat greek yogurt or 0% and either full fat or light cream cheese. I used full fat for both because I just prefer that flavor and texture, but either will work.
- I find using a blender to make the filling works best and helps create the smoothest texture, but you can also add all ingredients to a bowl and use an electric mixer to cream together.
How to make mini protein cheesecakes
Preheat the oven to 350 Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.
Combine the ingredients for the crust in a bowl and mix together until combined. It won’t come together like a dough, but it shouldn’t appear too dry either.
Add about 1 1/2 tablespoons of the mixture into the muffin liners and press down with your fingers. Bake for 5 minutes.
Meanwhile, add all ingredients for the filling (minus the jam – we will add that on top later), to a blender and blend until smooth.
Once the crust is done, let cool for a few minutes, then evenly add the filling on top. Add your jam to a microwave safe dish and microwave for about 20-30 seconds to help thin it out a bit.
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Add about 1-2 teaspoons of jam on top of each cheesecake and use a chopstick or knife to swirl. Bake for 18-20 minutes or until the top looks mostly set.
Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and let set for at least 2 hours before serving. I like to add fresh strawberries and extra graham cracker crumbs on top. Enjoy and try my protein sugar cookies next!
Variations
Add protein powder: I decided to keep this a high protein but protein powder free recipe because some people prefer it that way! However, if you want to increase the protein, you can add a scoop of your favorite vanilla protein powder. I suggest whey or pea protein here.
Try a different or no jam: If you aren’t into the strawberry jam, you can omit it entirely or swap for something else. You can also use a lemon curd, orange marmalade, whatever you like!
Either way, you want to warm it up a bit before adding on top to make sure it spreads easily. You can alternatively, just add a scoop of the jam on top after baking – both are delicious!
Add peanut butter: You can swirl some peanut butter on top with the jam (but do the same thing and melt for a few seconds in the microwave) to make these PB&J cheesecakes. This will also increase the protein content a bit as well.
How to store
Store these mini protein cheesecakes in the fridge for up to 1 week. You want to serve them cold, so they’re perfect to just grab and snack on after dinner!
You can also freeze these! After they set in the fridge, transfer the cheesecakes to a freezer safe bag and freeze for up to 3 months. When you are ready to eat, let thaw in the fridge for a few hours before enjoying.
More high protein dessert recipes!
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Mini Protein Cheesecakes
by: claire cary
Ingredients
Crust
- 1 ½ cups gluten free graham cracker crumbs see notes
- 5 tablespoons unsalted butter melted
- ¼ teaspoon salt
- optional: 1/4 teaspoon cinnamon
Filling
- 8 ounces plain cream cheese see notes
- ¾ cup greek yogurt
- 1 egg
- ⅓ cup white sugar
- 2 tablespoons honey
- 2 teaspoons vanilla bean paste
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1 tablespoon tapioca or cornstarch
- ⅓ cup strawberry jam for swirling on top
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside.
- Combine the ingredients for the crust in a bowl and mix together until combined. It won’t come together like a dough, but it shouldn’t appear too dry either.
- Add about 1 1/2 tablespoons of the mixture into the muffin liners and press down with your fingers.
- Bake for 5 minutes.
- Meanwhile, add all ingredients for the filling (minus the jam – we will add that on top later), to a blender and blend until smooth.
- Once the crust is done, let cool for a few minutes, then evenly add the filling on top.
- Add your jam to a microwave safe dish and microwave for about 20-30 seconds to help thin it out a bit.
- Add about 1-2 teaspoons of jam on top of each cheesecake and use a chopstick or knife to swirl.
- Bake for 18-20 minutes or until the top looks mostly set.
- Remove from the oven and let cool at room temperature for 20 minutes, then transfer to the fridge and let set for at least 2 hours before serving.
- I like to add fresh strawberries and extra graham cracker crumbs on top. Enjoy!
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