High Protein Mini Cheesecakes
Elevate your dessert game with these **High Protein Mini Cheesecakes**, a guilt-free indulgence that's as nutritious as it is delicious! Featuring a creamy filling made with softened cream cheese, tangy Greek yogurt, and a hint of vanilla protein powder, these mini cheesecakes are the perfect balance of rich flavor and a protein-packed boost. Each bite starts with a buttery graham cracker crust and ends in a perfectly smooth, citrus-kissed filling, making them an irresistible treat for fitness enthusiasts and dessert lovers alike. Ready in just 20 minutes of prep time and baked to perfection in your muffin tin, these portion-controlled cheesecakes are ideal for meal prep, snacks, or impressive party desserts. Enjoy a sweet treat that satisfies your cravings while supporting your health goals!
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Recipe Information
Ingredients
- 100 grams graham cracker crumbs
- 60 grams unsalted butter
- 225 grams cream cheese, softened
- 200 grams Greek yogurt
- 60 grams vanilla protein powder
- 50 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated.
Spoon about a tablespoon of the crumb mixture into each muffin liner, pressing it down firmly to form the base.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the Greek yogurt, vanilla protein powder, and granulated sugar to the cream cheese, and mix until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and lemon juice, and stir until the mixture is homogeneous.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each almost to the top.
Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.
Remove from the oven and allow the cheesecakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving to allow the mini cheesecakes to set.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 90.8 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 892 mg | 69% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
