Healthy Protein Cheesecake Bites

Mini protein cheesecake bites are on a white platter and garnished with whipped cream and fresh fruit.

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5 from 1 vote

Healthy Mini Protein Cheesecakes are a low fat treat made with Greek Yogurt, lower in sugar and delicious!

Prep Time10

Cook Time30

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cheesecakes

Calories: 122kcal

Author: Megan Olson

Ingredients

8 oz Light Cream Cheese room temperature
¾ cup Non Fat Greek Yogurt room temperature
⅓ cup Coconut Sugar
1 Egg
1 Egg Yolk
1 teaspoon Vanilla Extract
2 teaspoons Lemon Juice
1 tablespoon Arrowroot Powder
1 ½ cups Graham Cracker Crumbs about 10 sheets
5 tablespoons Butter melted

US Customary - Metric

Instructions

Preheat the oven to 350 F. Line 12 muffin cavities with cupcake liners.
Add the graham crackers to a food processor and process until they have the appearance of crumbs. Add the melted butter and pulse a few times to combine.
Divide the graham cracker crumbs among the 12 muffin cavities lining the bottom of each one. Press the crumbs firmly into the bottom of the cavity to form the crust.
Bake for 5 minutes in the heated oven. Remove the pan from the oven and let it cool while you prepare the filling.
Add the cream cheese and Greek yogurt to a large mixing bowl and beat with an electric mixer. Once smooth, add the sugar, lemon juice, vanilla extract, egg, egg yolk and arrowroot powder. Beat with an electric mixer on a low setting until smooth.
Divide the filling among the 12 muffin cavities, placing on top of the cooked crust. Bake for 18-20 minutes until the filling has set. It should not wiggle.
Remove from the oven and cool at room temperature for 30 minutes then chill for 4 hours in the refrigerator.
Remove from the refrigerator top with Reddi Whip and freshly sliced berries and blueberries and serve!

Notes

I recommend silicone muffin liners as the cheesecake will easily release. Paper doesn't work as well.

When the eggs, lemon juice, cream cheese and yogurt are at room-temperature this ensures your cheesecake is perfectly smooth and has the right texture. Using cold ingredients will increase the bake time and potentially they will turn out under baked.

Beat the filling just until the ingredients are combined otherwise the filling will be tough.

Remove the mini protein cheesecakes from the oven once the filling has set and is not jiggling. Over baked cheesecakes will not be as creamy and will be more sponge-like.

These cheesecakes are best made 24 hours in advance of serving. They require at least 4 hours of chilling but if they can set in the refrigerator overnight it's even better.

Nutrition