Mini Protein Cheesecakes
Mini protein cheesecakes are light, creamy, high-protein desserts made with Greek yogurt and cream cheese on a buttery graham cracker crust. These individual cheesecakes bake quickly, chill perfectly, and deliver classic cheesecake flavor with a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Desserts
- Cuisine: American
Ingredients
**Graham Cracker Crust**
Graham cracker crumbs – 1½ cups
Salted butter, melted – 5 tablespoons
**Cheesecake Filling**
Cream cheese, room temperature – 8 oz
0% Greek yogurt, room temperature – ¾ cup
Granulated sugar – ⅓ cup
Egg – 1 large
Egg yolk – 1
Vanilla extract – 1 teaspoon
Lemon juice – 2 teaspoons
Lemon zest – up to ½ teaspoon
Arrowroot starch – 1 tablespoon
Instructions
**Prepare the Crust**
Preheat oven to 350°F. Line a 12-cup muffin tin. Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into liners and bake for 5–6 minutes. Let cool slightly.
**Beat Cream Cheese**
In a large bowl, beat room temperature cream cheese until completely smooth and lump-free.
**Mix Filling**
Add Greek yogurt, egg, egg yolk, sugar, vanilla, lemon juice, zest, and arrowroot starch. Mix on low speed for 30–60 seconds until just combined.
**Fill and Bake**
Divide filling evenly over crusts. Bake for 17–20 minutes until edges are set and centers have a slight jiggle.
**Chill**
Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.
Notes
• All dairy and eggs must be room temperature for smooth batter.
• Do not overmix once eggs are added—this prevents cracking.
• Arrowroot starch can be replaced with cornstarch 1:1.
• Chill time is essential for proper texture and clean removal.
• Paper liners make serving easy and mess-free.
Find it online: https://pinchofwarmthbakes.com/mini-protein-cheesecakes/