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Mini Protein Cheesecakes

A delightful, healthy treat that combines creamy cream cheese with Greek yogurt and is perfectly portioned for guilt-free indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs
  • 4 tablespoons Salted butter, melted Binds the crust together
For the Filling
  • 8 ounces Cream cheese, softened Should be at room temperature
  • 1 cup Plain 0% Greek yogurt Adds protein and slight tang
  • 1/2 cup Granulated sugar Sweetens the filling
  • 1 large Egg Acts as a binding agent
  • 1 teaspoon Vanilla extract Enhances flavor
  • 1 tablespoon Lemon juice Adds brightness
  • 1 teaspoon Lemon zest Optional for extra flavor
  • 1 tablespoon Arrowroot starch or cornstarch Helps set the filling

Method
 

Preparation
  1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
  2. In a food processor, pulse graham crackers until they are crumbs. Add melted butter and pulse until combined. Alternatively, crush crackers in a plastic bag and mix with melted butter in a bowl.
  3. Distribute the crust mixture evenly among the muffin liners, pressing down to pack the crumbs.
  4. Bake the crust for 5 - 6 minutes, then let cool for 5 - 10 minutes while preparing the filling.
Filling Preparation
  1. In a large mixing bowl, beat softened cream cheese with a handheld electric mixer until smooth.
  2. Add Greek yogurt, egg, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot starch. Mix on the lowest speed until smooth.
  3. Divide the filling evenly between the crusts in the muffin liners and bake for 17 - 20 minutes, or until just set.
  4. Let the cheesecakes cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours.
Serving
  1. Top with fresh berries and mint leaves before serving. Enjoy!

Notes

Ensure cream cheese and Greek yogurt are at room temperature for easier blending. Do not overmix the batter with the egg to prevent cracks. Chill properly for the best texture.