Why You’ll Love Mini Protein Cheesecakes Recipe
These mini protein cheesecakes are:
• Creamy and rich in flavor, yet lighter than traditional cheesecake thanks to Greek yogurt and light cream cheese.
• High in protein — each one has about 9 grams of protein.
• Great for parties, meal prep, or a healthy treat any day of the week.
• Easy to make with simple ingredients you likely already have.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
The Crust
• graham cracker crumbs
• salted butter, melted
The Cheesecake Filling
• cream cheese, room temperature
• plain 0% Greek yogurt, room temperature
• granulated sugar
• egg + extra yolk
• vanilla extract
• lemon juice
• lemon zest (optional)
• arrowroot starch or cornstarch
Directions
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Preheat your oven to 350°F and line a 12‑cup cupcake tin with liners.
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Pulse graham crackers in a food processor until you get fine crumbs, then mix with melted butter.
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Divide the crumbs evenly among the cupcake liners and press down to form the crust bases.
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Bake the crusts for about 5–6 minutes, then let them cool for 5–10 minutes.
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In a bowl, beat the cream cheese until smooth, then add Greek yogurt, sugar, egg and extra yolk, vanilla, lemon juice and zest, and arrowroot starch. Mix on low until smooth.
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Divide the filling evenly into each crust and bake for 17–20 minutes, until the filling has just set and isn’t wet or jiggly.
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Let them cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 3 hours so they set properly.
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Serve topped with fresh berries or your favorite topping.
Servings and timing
• Makes about 12 mini cheesecakes.
• Prep time: ~10 minutes.
• Total time: ~30 minutes plus chilling time.
Variations
• Gluten‑free: Use gluten‑free graham crackers for the crust.
• No crust: Skip the crust entirely for a lower‑carb cheesecake option.
• Fruit additions: Add berries into the filling for extra flavor.
• Citrus twist: Increase lemon zest or add a splash of orange zest for a citrusy flavor.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezing: Once fully chilled and set, freeze cheesecakes in a freezer‑safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheating isn’t usually needed — enjoy them chilled.
FAQs
What size do these mini cheesecakes make?
They make about 12 mini cheesecakes using a standard cupcake tin.
Can I make them gluten‑free?
Yes — simply swap regular graham crackers for gluten‑free ones.
How much protein is in each cheesecake?
Each mini cheesecake has about 9 grams of protein.
Can I make them ahead of time?
Yes, you can bake and chill them ahead and serve later.
Can I freeze these cheesecakes?
Yes, after chilling, place them in freezer‑safe containers and freeze for up to 3 months.
Do I have to use Greek yogurt?
Greek yogurt helps make them creamy and adds protein, but you could experiment with other thick yogurts, though texture may vary.
Can I add toppings?
Yes — fresh berries, fruit compotes, or light whipped toppings work great.
Why do they need to chill for so long?
Chilling helps the filling fully set and improves the texture and flavor.
Can I make these dairy‑free?
This recipe is designed with dairy ingredients; dairy‑free substitutes might change the texture and flavor.
What if my filling cracks?
Cracks usually happen if overbaked — remove them when just set and slightly firm.
Conclusion
These mini protein cheesecakes are a delicious and healthier version of classic cheesecake. They’re easy to make, high in protein, and perfect for sharing or enjoying throughout the week. With simple ingredients and customizable options, they’re a versatile dessert that satisfies your sweet tooth without feeling heavy.
