Why You’ll Love This Recipe

Mini Protein Cheesecakes offer all the creamy decadence of classic cheesecake with a health-conscious twist. Packed with protein, low in sugar, and portion-controlled, these mini cheesecakes are ideal for dessert lovers who want to stay on track with their goals. Perfect as a post-workout snack or a guilt-free indulgence, they’re deliciously smooth, versatile, and make-ahead friendly.

Ingredients

Greek yogurt
Light cream cheese
Protein powder (vanilla or plain)
Sweetener of choice (stevia, honey, or maple syrup)
Eggs
Vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 325°F (165°C).
Prepare muffin tin: Grease or line with cupcake liners.
Mix ingredients: In a bowl, whisk together Greek yogurt, cream cheese, protein powder, eggs, sweetener, and vanilla extract until smooth.
Fill the muffin tin: Pour the mixture into the cups, filling them ¾ full.
Bake for 18–20 minutes until set but slightly jiggly in the center.
Cool and chill: Let cool for 10 minutes, then refrigerate for at least 2 hours.
Serve: Top with berries, honey, or chocolate drizzle if desired.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 30 minutes

Variations

Chocolate Chip: Stir in mini chocolate chips for a sweet crunch.
Berry Swirl: Add a swirl of fruit puree before baking.
Cinnamon Spice: Add cinnamon and nutmeg for a cozy twist.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Best served chilled, but can be gently warmed in the microwave for a few seconds.

FAQs

Can I substitute the protein powder?

You can try silken tofu or coconut yogurt, but the texture may differ.

Can I prepare these ahead of time?

Yes! They store well and taste even better after chilling overnight.

Are they freezer-friendly?

Absolutely. Freeze in an airtight container and thaw in the fridge before serving.

Can I make them without eggs?

Use flax eggs or egg replacers for an egg-free version.

Are they gluten-free?

Yes, they contain no gluten-based ingredients.

What toppings go best?

Fresh berries, chocolate chips, crushed nuts, or a light drizzle of honey or maple syrup work great.

Can I make them dairy-free?

Substitute with dairy-free cream cheese and yogurt alternatives.

How long should I chill them?

At least 2 hours, but overnight is best for the texture to fully set.

Can I bake them without liners?

Yes, just be sure to grease the tin well to avoid sticking.

What flavor protein powder should I use?

Vanilla works best, but chocolate or unflavored can also be used based on your preference.

Conclusion

Mini Protein Cheesecakes are a smart and satisfying way to enjoy dessert. Creamy, nutritious, and easy to customize, they’re perfect for meal prep or treating yourself without the guilt. Make a batch today and enjoy cheesecake bliss with a boost of protein!

Mini Protein Cheesecakes

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Mini Protein Cheesecakes are a creamy, portion-controlled dessert packed with protein and low in sugar—perfect for guilt-free indulgence! With a smooth texture and versatile flavor, these high-protein treats are great for post-workout snacks, meal prep, or a healthy dessert that satisfies your sweet tooth while supporting your goals.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Yield: 12 mini cheesecakes
Category: Dessert, High-Protein, Healthy Treat
Method: Baking
Cuisine: American, Health-Conscious
Diet: Gluten Free

Ingredients

1 cup Greek yogurt

8 oz light cream cheese, softened

½ cup vanilla or plain protein powder

2–3 tablespoons sweetener of choice (stevia, honey, or maple syrup)

2 eggs

1 teaspoon vanilla extract

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Instructions

Preheat oven to 325°F (165°C).
Prepare muffin tin: Lightly grease or line with cupcake liners.
Mix ingredients: In a mixing bowl, whisk together Greek yogurt, cream cheese, protein powder, eggs, sweetener, and vanilla extract until smooth and creamy.
Fill the muffin tin: Pour the mixture into the prepared muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, or until centers are set but still slightly jiggly.
Cool and chill: Let the cheesecakes cool for 10 minutes at room temperature, then refrigerate for at least 2 hours.
Serve: Enjoy chilled, topped with fresh berries, chocolate drizzle, or a spoonful of nut butter.

Notes

Chocolate Chip: Stir in mini chocolate chips before baking.

Berry Swirl: Add a swirl of raspberry or strawberry puree on top before baking.

Cinnamon Spice: Mix in cinnamon and a pinch of nutmeg for a warm, cozy variation.