Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mini Protein Cheesecakes with Greek Yogurt and a Graham Cracker Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 48 reviews

These mini protein cheesecakes are a delicious and 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, they are perfect for a guilt-free treat.

  • Total Time: 35 minutes plus 3 hours chilling
  • Yield: 12 mini cheesecakes

Ingredients

The Crust:

  • 1 ½ cups graham cracker crumbs, gluten-free if needed (about 10 sheets)
  • 5 tablespoon 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 teaspoon lemon juice
  • ¼ - ½ teaspoon lemon zest (optional)
  • 1 tablespoon arrowroot starch or cornstarch

Instructions

  1. Prepare the crust: Preheat your oven to 350°F and line a cupcake tin with 12 liners. Add graham crackers to a food processor and pulse until they become fine crumbs. Add the melted butter and pulse again until the mixture is evenly combined. Alternatively, you can place the graham crackers in a plastic bag and crush them using a rolling pin, then mix with melted butter in a bowl.
  2. Form and bake the crust: Evenly divide the crumb mixture among the muffin liners, roughly 1.5 tablespoons each. Use your fingers to flatten and firmly pack the crumbs at the bottom to create the crust. Bake for 5-6 minutes, then remove from the oven and allow to cool for 5-10 minutes while preparing the filling.
  3. Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese with a handheld electric mixer until smooth. Add the Greek yogurt, sugar, egg, egg yolk, vanilla extract, lemon juice, optional lemon zest, and arrowroot starch. Mix on the lowest setting for 30-60 seconds until smooth, being careful not to overbeat to avoid incorporating too much air.
  4. Fill and bake: Divide the cheesecake filling evenly over the cooled crusts in the muffin liners. Bake for 17-20 minutes or until the filling has just set – it should not jiggle or appear wet in the center.
  5. Cool and chill: Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the refrigerator. Chill for at least 3 hours to allow the cheesecakes to fully set and develop flavor.
  6. Serve: Top each mini cheesecake with fresh berries and small mint leaves for garnish. Enjoy your healthy, protein-rich dessert!

Notes

  • Use gluten-free graham crackers if making this recipe gluten-free.
  • Do not overbeat the cheesecake filling to prevent cracking or a dense texture.
  • Lemon zest is optional but adds a nice citrus flavor to the filling.
  • Chilling the cheesecakes for at least 3 hours is essential for the best texture.
  • Can be stored in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/mini-protein-cheesecakes-with-greek-yogurt-and-a-graham-cracker-crust-recipe/