Name: Mini Protein Cheesecakes
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs (about 8 full sheets); 2 tablespoons coconut oil, melted; 1 tablespoon honey or maple syrup; 1 cup plain Greek yogurt (0% or 2%); 8 oz cream cheese, softened; 1/4 cup vanilla protein powder; 1/4 cup maple syrup or honey; 1 large egg; 1 teaspoon vanilla extract; Pinch of salt; Optional toppings: fresh berries, mini chocolate chips, drizzle of nut butter

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Creamy, Mini Protein Cheesecakes with a buttery graham cracker crust—these little delights are my go-to when I want something sweet but still nutritious. Whether I need a healthy dessert or a satisfying post-workout snack, these cheesecakes always hit the spot.

Mini Protein Cheesecakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 cup graham cracker crumbs (about 8 full sheets)

2 tablespoons coconut oil, melted

1 tablespoon honey or maple syrup

Filling:

1 cup plain Greek yogurt (0% or 2%)

8 oz cream cheese, softened

¼ cup vanilla protein powder

¼ cup maple syrup or honey

1 large egg

1 teaspoon vanilla extract

Pinch of salt

Optional toppings:

Fresh berries

Mini chocolate chips

Drizzle of nut butter

Directions

I start by preheating the oven to 325°F (163°C) and lining a muffin tin with 9 paper liners or silicone molds.

Then, I mix the graham cracker crumbs, melted coconut oil, and honey until the texture looks like wet sand.

I divide this crust mixture evenly among the muffin liners and press it down firmly to create a compact base.

After baking the crusts for 5 minutes, I set them aside to cool slightly.

In a large bowl, I beat the Greek yogurt and softened cream cheese until smooth.

I add in the protein powder, maple syrup, egg, vanilla, and a pinch of salt, and keep mixing until the filling is creamy and well combined.

The filling gets spooned into the muffin cups, smoothing out the tops with the back of a spoon.

I bake them for 18 to 20 minutes until the centers are just set (no jiggle!).

Once out of the oven, I let them cool at room temp for 30 minutes before refrigerating for at least 2 hours.

Before serving, I top them with whatever I’m feeling—berries, a few chocolate chips, or a drizzle of almond butter.

Servings and timing

Servings: 9 mini cheesecakes

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes (plus 2 hours chilling)

Calories per serving: 145 kcal

Variations

Gluten-free: I use gluten-free graham crackers for the crust if I’m avoiding gluten.

Chocolate version: Adding cocoa powder to the filling or using chocolate protein powder gives these a richer flavor.

No-bake option: I skip the egg, use a bit of gelatin for structure, and chill the cheesecakes instead of baking them.

Dairy-free: Swapping in dairy-free yogurt and cream cheese alternatives works great if I need a plant-based treat.

Berry swirl: I swirl in a spoonful of berry puree before baking for a fruity twist.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. If I’m meal prepping for the week, they stay fresh and creamy. I also freeze them (without toppings) and thaw one in the fridge overnight when I want a ready-to-go treat. No need to reheat—they’re best enjoyed cold!

FAQs

How much protein is in each mini cheesecake?

Each mini cheesecake has around 8–10 grams of protein, depending on the brand of protein powder I use.

Can I use flavored Greek yogurt?

Yes, I can—but I usually reduce the added sweetener a bit to balance the flavor. Flavored yogurt can also affect the texture slightly, so I stick with thick varieties.

What kind of protein powder works best?

I prefer a whey or plant-based vanilla protein powder that mixes smoothly and doesn’t overpower the cheesecake flavor. Unflavored also works if I want more control over the sweetness.

Can I make these without a crust?

Yes, I’ve made them crustless before for an even lower-calorie option. I just spray the muffin liners lightly so they don’t stick.

Why do my cheesecakes crack on top?

If I overbake or mix the filling too aggressively, I notice small cracks. I try baking until just set and letting them cool slowly at room temperature to avoid that.

Conclusion

These mini protein cheesecakes are one of my favorite healthy desserts to prep ahead. They’re creamy, customizable, and packed with protein—so I never feel guilty about reaching for one. Whether I’m craving something sweet or need a balanced snack, these cheesecakes always come through.

📖 Recipe:

Mini Protein Cheesecakes

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 9 mini cheesecakes
Diet: Low Calorie

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Description

Creamy, high-protein mini cheesecakes with a buttery graham cracker crust—perfect as a healthy dessert or post-workout snack. Packed with Greek yogurt and protein powder, they're indulgent yet nutritious.

Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with 9 paper liners or silicone molds.
In a bowl, mix graham cracker crumbs, melted coconut oil, and honey or maple syrup until it resembles wet sand.
Divide the crust mixture evenly among the muffin liners and press it down firmly.
Bake the crusts for 5 minutes, then remove and let cool slightly.
In a large bowl, beat Greek yogurt and softened cream cheese until smooth.
Add protein powder, maple syrup or honey, egg, vanilla extract, and a pinch of salt. Mix until creamy and well combined.
Spoon the filling into the muffin cups and smooth the tops with the back of a spoon.
Bake for 18–20 minutes until centers are just set.
Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Before serving, add optional toppings like fresh berries, chocolate chips, or nut butter.