Description
Creamy mini protein cheesecakes made with Greek yogurt and light cream cheese. Each serving offers over 9g of protein, making this a high-protein, lighter dessert option.
Ingredients
- 1½ cups graham cracker crumbs
- 5 tablespoons salted butter, melted
- 8 ounces light cream cheese, softened
- ¾ cup plain 0% Greek yogurt
- ⅓ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon cornstarch
- Fresh berries (for topping)
- Small mint leaves (for topping)
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Pulse graham crackers in a food processor until you have fine crumbs. Add the melted butter and pulse until the mixture combines evenly.
- Spoon about 1½ tablespoons of the crumb mixture into each liner. Press the mixture firmly to form the base.
- Bake the crusts for 6 minutes. Let them cool for 10 minutes while you prepare the filling.
- Beat the softened cream cheese in a large bowl until smooth. Add the Greek yogurt, sugar, egg, egg yolk, vanilla, lemon juice, zest, and cornstarch. Mix on low speed only until combined; avoid overbeating.
- Divide the filling mixture evenly over the cooled crusts. Bake for 17–20 minutes, or until the centers are just set and do not jiggle.
- Let the cheesecakes cool at room temperature for 30 minutes. Then, refrigerate them for a minimum of 3 hours to set completely.
- Top the chilled cheesecakes with fresh berries and mint leaves before you serve them.
Notes
- For the best texture, allow the cheesecakes to chill overnight.
- Store leftovers in the refrigerator for up to 5 days.
- You can freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American