Description
Delightful mini cheesecakes that are creamy, rich, and packed with protein, perfect for a healthy dessert.
Ingredients
Scale
- 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)
- 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)
- 1 Tbsp arrowroot starch or cornstarch
Instructions
- Preheat your oven to 350°F and line a cupcake tin with 12 liners.
- Use a food processor to pulse the graham crackers into crumbs, or crush them using a rolling pin in a plastic bag.
- Combine the melted butter with the crumbs until well mixed.
- Evenly divide the crumb mixture into the muffin liners, about 1.5 tablespoons each, pressing down firmly.
- Bake the crust for 5 – 6 minutes until golden, then cool for 5 – 10 minutes.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add Greek yogurt, whole egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest (if using), and arrowroot starch. Mix gently for 30 – 60 seconds.
- Evenly distribute the cheesecake filling among the muffin liners.
- Bake for another 17 – 20 minutes until the filling is set but jiggly in the center.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.
- Top with fresh berries and mint leaves before serving.
Notes
Ensure all dairy ingredients are at room temperature for a smooth filling. Store in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Keywords: cheesecake, healthy dessert, protein-rich, mini cheesecakes