High Protein Mini Cheesecakes

Indulge in guilt-free decadence with these High Protein Mini Cheesecakes, the perfect balance of creamy indulgence and wholesome nourishment. Each bite-sized cheesecake features a buttery graham cracker crust and a silky filling made with cream cheese, protein-packed Greek yogurt, and a boost of vanilla protein powder. Sweetened with just the right amount of sugar and brightened by a hint of lemon, these mini desserts are as satisfying as they are nutritious. With just 20 minutes of prep and 20 minutes of bake time, they’re an easy, high-protein treat perfect for meal prepping, post-workout snacking, or sharing at a gathering. Transform your dessert game with these portable, protein-rich cheesecakes that prove healthy indulgence is deliciously possible.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 100 grams graham cracker crumbs
• 60 grams unsalted butter
• 225 grams cream cheese, softened
• 200 grams Greek yogurt
• 60 grams vanilla protein powder
• 50 grams granulated sugar
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated.

Step 3

Spoon about a tablespoon of the crumb mixture into each muffin liner, pressing it down firmly to form the base.

Step 4

In a large mixing bowl, beat the softened cream cheese until smooth.

Step 5

Add the Greek yogurt, vanilla protein powder, and granulated sugar to the cream cheese, and mix until well combined.

Step 6

Beat in the eggs, one at a time, mixing well after each addition.

Step 7

Add the vanilla extract and lemon juice, and stir until the mixture is homogeneous.

Step 8

Divide the cheesecake batter evenly among the prepared muffin cups, filling each almost to the top.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the centers are set and the edges are slightly puffed.

Step 10

Remove from the oven and allow the cheesecakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Step 11

Refrigerate for at least 2 hours before serving to allow the mini cheesecakes to set.

Nutrition Facts

Serving size	814.2 grams (814.2g)

Amount per serving	% Daily Value*
Calories	2368

Total Fat 153.20g	196%
Saturated Fat 84.50g	422%
Polyunsaturated Fat 0.00g
Cholesterol 791mg	264%
Sodium 1847mg	80%
Total Carbohydrate 155.90g	57%
Dietary Fiber 2.50g	9%
Total Sugars 90.80g
Protein 96.80g	194%

Vitamin D 80IU	400%
Calcium 892mg	69%
Iron 8mg	43%
Potassium 1050mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 16.2%

Carbs: 26.1%