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Close up side shot of the cheesecakes.

Mini Protein Cheesecakes

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 6 cheesecakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These mini protein cheesecakes are an easy healthy dessert with 7 grams of protein per serve! They have a simple 2 ingredient crust and are made with geek yogurt and light cream cheese.




  • 100g crushed cookies, biscoff biscuits or almond meal
  • 1 tablespoon softened butter or coconut oil


  • 2/3 cup (150g/5.5oz) non-fat greek yoghurt
  • 2/3 cup (150g/ 5.5oz) light cream cheese
  • 1 large egg
  • 1 tablespoon arrowroot flour or corn flour
  • 1/4 cup granulated sweetener (monk fruit or brown sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh raspberries or blueberries (optional)


  1. Preheat your oven to 180°C/ 350°F and line a muffin tin with 6 liners or lightly grease a non stick muffin pan.
  2. Crush the cookies into a bowl with your hands, then mix the crumbs with melted butter.
  3. Divide the crumb mixture evenly between the muffin cups (about 1.5 tbsp each) then, use your fingers to flatten the top.
  4. Add the cream cheese, greek yogurt, egg, vanilla extract, lemon juice, lemon zest, and arrowroot powder to a large bowl. Using a hand mixer, mix on high until smooth for 60 seconds.
  5. Divide the filling evenly between muffin cups and top each with 3 raspberries if using- push into the filling so they are covered and do not burn.
  6. Bake for 20-22 minutes or until the filling has just set – it should be just firm to touch and not jiggle.
  7. Let them cool for 30 minutes at room temperature before transferring them to the refrigerator. They must chill for at least 3 hours to set properly.
  8. Top with extra fresh berries and enjoy!


  • Store cheesecakes in airtight container in the refrigerator for up to 5 days.
  • Freeze: Transfer cold cheesecakes to ziplock bags or containers and freeze for up to 3 months. Thaw  in the fridge for a few hours before serving.


  • Serving Size: 1 cheesecake
  • Calories: 167
  • Fat: 9.1
  • Carbohydrates: 24.6g
  • Protein: 6.8g

Keywords: high protein, cheesecake, mini cheesecake