Mini Protein Cheesecakes with Lemon and Berries Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F and line a cupcake tin with 12 liners to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- Fill Cups: Divide the cheesecake filling evenly among the muffin liners over the cooled crusts.
- 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.
- 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.
- 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
