Can I use regular cream cheese instead of light?

Yes! Regular cream cheese works perfectly and gives an even richer texture. Just note it will slightly increase the fat and calorie content.

Can I make these cheesecakes without a food processor?

Absolutely. You can crush the biscuits in a ziplock bag with a rolling pin, and mix the filling with a hand mixer or whisk until smooth.

Can I use a different sweetener?

Yes! Any granulated sweetener works, such as regular white sugar, monk fruit, stevia or even brown sugar. Avoid liquid sweeteners, as they can alter the texture.

Can I use muffin liners?

You can, but silicone muffin pans or greased tins are best for a clean release. If using paper liners, let the cheesecakes chill completely before peeling them off.

Why did my cheesecakes crack?

This can happen if they’re overbaked or cooled too quickly. To prevent cracking, bake just until set and let them cool slowly at room temperature before chilling.

Can I double the recipe?

Definitely! Just use a larger muffin tray or bake in two batches if needed. Keep the same baking time and temperature.

Healthier Mini Nutella Cheesecakes

Description

These healthier mini nutella cheesecakes are an easy dessert with 8g of protein per serve! Made with greek yogurt, light cream cheese, and a simple biscuit crust.

Ingredients

Scale

Crust:

80g (about 10) milk arrowroot biscuits
20g (1½ tablespoons) butter or coconut oil, softened

Filling:

150g (⅔ cup) light cream cheese, softened
160g vanilla protein yoghurt (no added sugar)
1 large egg
2 tablespoons cocoa powder
1 tablespoon tapioca flour or cornflour
2 tablespoons granulated monk fruit sweetener or brown sugar
1 tablespoon nutella

Topping:

Melted nutella
Crushed hazelnuts

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Instructions

Preheat your oven to 160°C (320°F) and lightly grease a muffin tin, or use a silicone muffin pan for easy removal.
Blend the biscuits and butter in a food processor. Add 2–3 tablespoons of water and pulse until the mixture forms a soft, cookie-crumb dough.
Divide the crumb mixture evenly between 6 muffin cups (about 1.5 tablespoons each). Press firmly into the base using your fingers or the back of a spoon to flatten.
In a large bowl, combine the cream cheese, yoghurt, egg, sweetener, cocoa powder, nutella, and arrowroot starch. Mix with a hand mixer on high for about 60 seconds until smooth or blend everything in a food processor.
Pour the filling evenly over each crust. Bake for 25 minutes, or until the centers are just set (they should feel firm with a slight jiggle).
Let the cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until fully set.
Top each cheesecake with 1/4-1/2 a teaspoon of nutella and sprinkle with crushed hazelnuts. Enjoy!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cheesecake (without toppings)
Calories: 184
Sugar: 6.2g
Fat: 9.9g
Saturated Fat: 5.6g
Carbohydrates: 17.7g
Fiber: 0.7g
Protein: 7.7g