Mini Protein Cheesecakes with Lemon and Berries Recipe

Introduction

These Mini Protein Cheesecakes are a delightful blend of creamy texture and a subtle lemony tang, perfect for a light dessert or snack. With a healthy twist using Greek yogurt, they satisfy your sweet tooth while boosting your protein intake.

Ingredients

• 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
• 5 Tbsp salted butter (melted)
• 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 tsp vanilla extract
• 2 tsp lemon juice
• ¼ – ½ tsp lemon zest (optional for a lemony cheesecake)
• 1 Tbsp arrowroot starch or cornstarch

Instructions

1. Step 1: Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. Step 2: Add graham crackers to a food processor and pulse until they are crumbs. Alternatively, place crackers in a plastic bag and crush with a rolling pin, then mix with melted butter in a bowl until combined.
3. Step 3: Divide the crumb mixture evenly among the muffin liners (about 1.5 tablespoons each). Press down firmly with your fingers to form a packed crust.
4. Step 4: Bake the crusts for 5 to 6 minutes. Remove from the oven and let them cool for 5 to 10 minutes while preparing the filling.
5. Step 5: In a large mixing bowl, beat the cream cheese with a handheld mixer until smooth.
6. Step 6: Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest (if using), and arrowroot starch. Mix on the lowest setting for 30 to 60 seconds until smooth. Avoid overbeating.
7. Step 7: Divide the filling evenly among the muffin liners over the baked crusts.
8. Step 8: Bake for 17 to 20 minutes, until the filling is set and no longer jiggles or looks wet.
9. Step 9: Let cheesecakes cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours.
10. Step 10: Before serving, top with fresh berries and small mint leaves, if desired. Enjoy!

Tips & Variations

• For a dairy-free version, substitute cream cheese and Greek yogurt with plant-based alternatives that have similar texture.
• Add a teaspoon of instant coffee powder to the filling for a subtle mocha flavor.
• Use gluten-free graham crackers or crushed nuts for a gluten-free crust option.
• Ensure all dairy ingredients are at room temperature to avoid lumps and achieve a smooth filling.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them without toppings for up to 1 month and thaw overnight in the fridge before serving. Reheat chilled cheesecakes at room temperature for 10-15 minutes to take the chill off, if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made a day in advance. Just be sure to chill them for at least 3 hours before serving for the best texture and flavor.

What can I use instead of arrowroot starch or cornstarch?

You can substitute with an equal amount of all-purpose flour or potato starch, but arrowroot provides the best light and smooth texture.

Mini Protein Cheesecakes with Lemon and Berries Recipe

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★★★★★

5 from 122 reviews

These Mini Protein Cheesecakes are a healthy and delicious treat featuring a crunchy graham cracker crust and a creamy, protein-rich filling made with Greek yogurt and cream cheese. Perfect for a guilt-free dessert or snack, these cheesecakes are easy to make and store well in the refrigerator.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 35 minutes (includes chilling time)
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
• 5 Tbsp salted butter, melted

Filling

• 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 egg yolk
• 1 tsp vanilla extract
• 2 tsp lemon juice
• ¼ – ½ tsp lemon zest (optional)
• 1 Tbsp arrowroot starch or cornstarch

Instructions

1. Preheat Oven: Preheat your oven to 350°F and line a cupcake tin with 12 liners to prepare for baking.
2. Prepare Crust: Place graham crackers in a food processor and pulse until they become fine crumbs. Add melted butter and pulse again until combined. Alternatively, crush crackers in a plastic bag with a rolling pin and mix with melted butter in a bowl.
3. Form Crusts: Evenly divide the crumb mixture among the 12 muffin liners, about 1.5 tablespoons each. Use your fingers to flatten and firmly pack the crumbs into the bottom of each liner.
4. Bake Crusts: Bake crusts in the preheated oven for 5 to 6 minutes. Remove and let them cool for 5 to 10 minutes while preparing the filling.
5. Make Filling: In a large mixing bowl, beat cream cheese with a handheld electric mixer until smooth. Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest (if using), and arrowroot starch. Mix on the lowest setting for 30 to 60 seconds until smooth, being careful not to overbeat.
6. Fill Cups: Divide the cheesecake filling evenly among the muffin liners over the cooled crusts.
7. Bake Cheesecakes: Bake for 17 to 20 minutes or until the filling has just set. The centers should not jiggle or look wet when done.
8. Cool and Chill: Let cheesecakes cool at room temperature for 30 minutes before transferring to the refrigerator. Chill for at least 3 hours to fully set.
9. Serve: Top each mini cheesecake with fresh berries and small mint leaves before serving. Enjoy your protein-packed dessert!

Notes

• Use gluten-free graham crackers if you need a gluten-free dessert.
• Allow cream cheese and Greek yogurt to come to room temperature for a smoother filling.
• Do not overmix the filling to prevent cracking or a dense texture.
• Lemon zest is optional but adds a bright, fresh flavor.
• Chill time is essential for the cheesecakes to set properly.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free version, try substituting with vegan cream cheese and yogurt, but baking times might vary.

Keywords: mini cheesecake, protein cheesecake, healthy dessert, low fat dessert, Greek yogurt cheesecake, gluten free dessert, easy cheesecake recipe, bite-size cheesecakes