Description
These Mini Protein Cheesecakes are a healthier, high-protein twist on classic cheesecake. They are creamy, delicious, and made with Greek yogurt and protein powder, perfect for a satisfying snack or dessert.
Ingredients
- 1 cup non-fat Greek yogurt
- 8 oz light cream cheese, softened
- 2 eggs
- 1/4 cup vanilla protein powder
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 12 vanilla wafer cookies (for crust)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with 12 liners. Place a vanilla wafer cookie at the bottom of each liner.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add Greek yogurt, eggs, protein powder, maple syrup, vanilla extract, and salt. Mix until well combined and creamy.
- Evenly divide the cheesecake mixture among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the centers are set but slightly jiggly.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- You can use any flavor of protein powder for variety.
- Store leftovers in the refrigerator for up to 5 days.
- Top with fruit, nut butter, or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 90
- Sugar: 4g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
