Mini Protein Cheesecakes with Lemon Zest and Berries Recipe
These Mini Protein Cheesecakes are a delightful, high-protein dessert option featuring a buttery graham cracker crust and a creamy filling made with cream cheese, Greek yogurt, and eggs. Lightly sweetened and infused with vanilla and lemon, these individual cheesecakes are baked to perfection and chilled for a refreshing finish, making for a perfect guilt-free treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10 sheets)
- 5 Tbsp salted butter (melted)
Filling
- 8 oz cream cheese (room temperature, regular or low fat if desired)
- ¾ cup plain 0% Greek yogurt (room temperature)
- ⅓ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ¼ – ½ tsp lemon zest (optional for lemon flavor)
- 1 Tbsp arrowroot starch or cornstarch
Instructions
- Preheat and Prepare Liners: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners to prevent sticking and ease removal.
- Make the Crust: Pulse the graham crackers in a food processor until they become fine crumbs. Add the melted butter and pulse again until combined. Alternatively, crush the crackers in a plastic bag with a rolling pin, then mix in melted butter by hand.
- Form the Crusts: Divide the crumb mixture evenly among the cupcake liners, roughly 1.5 tablespoons per liner. Press down firmly with your fingers to flatten and pack the crust into the bottom of each liner to create a sturdy base.
- Bake the Crusts: Bake the crusts for 5 to 6 minutes in the preheated oven. Once done, remove them from the oven and allow them to cool for 5 to 10 minutes as you prepare the filling.
- Prepare the Filling: In a large bowl, beat the cream cheese using a handheld electric mixer until smooth and creamy at room temperature.
- Add Remaining Filling Ingredients: To the cream cheese, add Greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, optional lemon zest, and arrowroot starch or cornstarch. Mix on the lowest mixer setting for 30 to 60 seconds until smooth, taking care not to overbeat.
- Fill the Liners: Evenly distribute the cheesecake filling over the cooled crusts in each cupcake liner.
- Bake the Cheesecakes: Bake for 17 to 20 minutes until the filling has just set — it should look firm without jiggling or wetness on the surface.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool at room temperature for 30 minutes. Then transfer them to the refrigerator and chill for at least 3 hours to fully set and enhance the flavors.
- Serve: Top each mini cheesecake with fresh berries and small mint leaves before serving. Enjoy this protein-packed dessert!
Notes
- For a gluten-free option, use certified gluten-free graham crackers.
- Room temperature ingredients help achieve a smooth filling without lumps.
- Do not overbeat the filling to maintain a creamy texture and avoid incorporating too much air.
- Lemon zest is optional and can be adjusted depending on your preference for lemon flavor.
- Ensure cheesecakes are well chilled for at least 3 hours for best texture and flavor.
- Use a handheld electric mixer or stand mixer for easiest mixing.
Keywords: mini protein cheesecake, healthy cheesecake, low fat dessert, Greek yogurt cheesecake, individual cheesecakes, lemon cheesecake, high protein dessert, gluten free option
