Introduction

These Mini Protein Cheesecakes are a delightful treat that combines creamy texture with a hint of lemon and a crunchy graham cracker crust. Perfectly portioned in cupcake liners, they make a healthy dessert or snack that’s easy to enjoy anytime.

The image shows a stack of three small cheesecakes, each with two layers: a bottom crumbly brown crust and a thick creamy pale yellow cheesecake layer on top. The top cheesecake is decorated with one large blackberry, one red raspberry, one small blueberry, and a small green mint leaf. They rest inside a slightly opened white paper cupcake liner on a white marbled surface. In the background, there are more similar cheesecakes blurred out, and some scattered berries and mint leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 for a lemony flavor)
1 Tbsp arrowroot starch or cornstarch

Instructions

Step 1: Preheat your oven to 350°F and line a cupcake tin with 12 liners.
Step 2: Add the graham crackers to a food processor and pulse until they become crumbs. Mix in the melted butter by pulsing again. Alternatively, place crackers in a plastic bag and crush with a rolling pin, then combine with melted butter in a bowl.
Step 3: Divide the crumb mixture evenly among the muffin liners, about 1.5 tablespoons each. Press the crumbs firmly into the bottom to form a crust.
Step 4: Bake the crusts for 5 to 6 minutes. Remove from the oven and let cool for 5 to 10 minutes while preparing the filling.
Step 5: In a large mixing bowl, beat the cream cheese with a handheld mixer until smooth.
Step 6: Add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot starch. Mix on the lowest setting just until smooth, about 30 to 60 seconds. Avoid overbeating.
Step 7: Pour the filling evenly into the muffin liners on top of the crusts. Bake for 17 to 20 minutes, until the filling is set and no longer jiggles or looks wet.
Step 8: Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.
Step 9: Before serving, top each mini cheesecake with fresh berries and small mint leaves. Enjoy!

Tips & Variations

Use gluten-free graham crackers to make this recipe gluten-free.
For a richer filling, substitute some of the Greek yogurt with sour cream.
Try adding a tablespoon of honey or maple syrup instead of granulated sugar for natural sweetness.
If you don’t have arrowroot starch, cornstarch works just as well as a thickener.
To make mini cheesecakes in different flavors, add chocolate chips, swirl in fruit preserves, or use different citrus zest.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is generally not recommended, but let them come to room temperature for best flavor and texture after chilling.

How to Serve

Three mini cheesecakes are stacked on top of each other, each with two layers: a smooth, creamy light yellow cheesecake layer on top and a crumbly, golden-brown crust layer at the bottom. The middle cheesecake is topped with a single blackberry, a raspberry, a blueberry, and a small green mint leaf. The cheesecakes sit on an open white paper cupcake liner placed on a white marbled surface. In the background, slightly blurred, are more mini cheesecakes and berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes dairy-free?

You can substitute the cream cheese and Greek yogurt with their dairy-free alternatives, such as plant-based cream cheese and coconut yogurt, but note that the texture and flavor may slightly differ.

Can I prepare these mini cheesecakes ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator. Just add any fresh toppings like berries or mint leaves right before serving for the best presentation and freshness.