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)
- Preheat your oven to 180°C/ 350°F and line a muffin tin with 6 liners or lightly grease a non stick muffin pan.
- Crush the cookies into a bowl with your hands, then mix the crumbs with melted butter.
- Divide the crumb mixture evenly between the muffin cups (about 1.5 tbsp each) then, use your fingers to flatten the top.
- 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.
- 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.
- Bake for 20-22 minutes or until the filling has just set – it should be just firm to touch and not jiggle.
- 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.
- 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