Description
Silky smooth mini protein cheesecakes offer a guilt-free dessert that satisfies sweet cravings with powerful nutrition. Creamy texture and rich flavor combine perfectly, making you feel indulgent while supporting your fitness goals.
Ingredients
Scale
Base:
- 100 grams (3.5 ounces) crushed cookies
- 1 tablespoon softened butter or coconut oil
Filling:
- 2/3 cup (150 grams) non-fat Greek yogurt
- 2/3 cup (150 grams) light cream cheese
- 1 large egg
- 1 tablespoon arrowroot flour
- 1/4 cup granulated sweetener
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Topping:
- 1 cup fresh raspberries or blueberries (optional)
Instructions
- Preheat the oven to 350°F (180°C) and arrange 6 paper liners in a muffin tin, creating a uniform base for the mini cheesecakes.
- Crush the cookies and blend thoroughly with melted butter, creating a cohesive crust mixture that will hold together when pressed.
- Distribute the cookie crumb mixture evenly across the muffin cups, gently compressing the base to form a compact and level foundation.
- In a mixing bowl, combine Greek yogurt, cream cheese, egg, vanilla extract, lemon juice, lemon zest, and arrowroot flour, ensuring all ingredients are well integrated.
- Utilize a hand mixer to whip the filling until achieving a smooth, creamy consistency, approximately 60 seconds of blending.
- Carefully pour the prepared filling into each muffin cup, maintaining an even distribution across all six cups.
- If desired, gently press 3 raspberries or blueberries into the surface of each cheesecake for added flavor and visual appeal.
- Bake in the preheated oven for 20-22 minutes, watching for a set texture that appears firm yet slightly delicate.
- Remove from oven and allow the mini cheesecakes to cool at room temperature for 30 minutes, permitting gradual temperature reduction.
- Transfer the cooled cheesecakes to the refrigerator and chill for a minimum of 3 hours to achieve complete setting and optimal texture.
- Before serving, garnish with additional fresh berries and enjoy the chilled, protein-rich dessert.
Notes
- Swap cookie base with gluten-free alternatives like almond flour or ground nuts for those with wheat sensitivities.
- Use low-fat cream cheese and Greek yogurt to reduce overall calorie content while maintaining protein richness.
- Experiment with different berry combinations or add a drizzle of sugar-free chocolate for varied flavor profiles.
- Ensure ingredients are room temperature to prevent lumpy cheesecake texture and achieve smoother consistency.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 144 kcal
- Sugar: 3 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg