High-Protein Mini Cheesecakes
High-Protein Mini Cheesecakes
Muffin-tin cheesecakes with golden tops — low carb, sugar-free, and keto-friendly
These high-protein mini cheesecakes bake in liners instead of a springform pan. Cream cheese, Greek yogurt, eggs, and protein powder puff into single-serve cakes with 8 g of protein and only 2 g net carbs each.
Low carb, sugar-free, and easy to grab from the fridge.
Why you’ll love these minis
- 8g protein per mini
- Only 2g net carbs
- No springform pan
- Sugar-free filling
- Golden edges like the photo
- Perfect for meal-prep dessert
Health notes
- High protein: Greek yogurt and protein powder keep each mini filling.
- Low carb: Skip the graham crust or use a thin almond-flour base.
- Sugar-free: Powdered keto sweetener replaces sugar.
- Keto-friendly: One mini is an easy portion.
Key element — pull them while the centers still jiggle
Mini cheesecakes set as they cool. If you bake until the tops are fully stiff, they dry out and sink hard.
Ingredients
Optional crust
- ¾ cup almond flour
- 2 Tbsp melted butter
- 1 Tbsp powdered sugar-free sweetener
Filling (12 minis)
- 16 oz (454g) cream cheese, softened
- ½ cup full-fat Greek yogurt
- 1 scoop vanilla protein powder
- ⅓ cup powdered sugar-free sweetener
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
Swaps
- Crustless: Skip the almond-flour base for even fewer carbs.
- Higher protein: Keep the protein powder and Greek yogurt.
- Lemon: Add ½ tsp lemon zest.
- Berry: Press a raspberry into each cup before baking.
Instructions
| 1 | Prep the pan. Heat the oven to 325°F (165°C). Line a 12-cup muffin tin with silicone or paper liners. If using a crust, mix almond flour, butter, and sweetener and press a teaspoon into each cup. |
| 2 | Make the filling. Beat cream cheese until smooth. Mix in yogurt, protein powder, and sweetener. Add eggs one at a time, then vanilla, lemon juice, and salt. |
| 3 | Fill and bake. Divide the batter among the cups. Bake 16–20 minutes until the edges are set and the centers still jiggle. The tops can brown like the photo. |
| 4 | Cool and chill. Cool in the pan 20 minutes, then refrigerate at least 2 hours. Serve in the liners. |
Pro tips
- Silicone liners release more cleanly than paper.
- Room-temperature cream cheese prevents lumps.
- Don’t overmix after the eggs go in or the minis puff and collapse.
- A slight golden rim is normal and looks like the plate in the photo.
- They taste best after a full chill.
Nutrition
| Nutrient | Per mini |
|---|---|
| Calories | 140 |
| Protein | 8g |
| Net carbohydrates | 2g |
| Total carbohydrates | 3g |
| Fiber | 1g |
| Total fat | 11g |
| Sodium | 140mg |
Estimates based on cream cheese, Greek yogurt, and protein powder, divided into 12 minis without a heavy crust. Exact numbers vary with protein powder and liner size.
Variations
Chocolate chip
Fold in 2 Tbsp sugar-free mini chips.
Pumpkin
Add ¼ cup pumpkin puree and ½ tsp pumpkin spice.
Berry swirl
Dot sugar-free jam on top and swirl once.
Crustless batch
Skip the almond flour for a softer, lighter mini.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep in the liners |
| Freezer | Up to 2 months | Freeze, then thaw in the fridge |
| Serve | Chilled | 10 minutes on the counter softens them |
FAQ
Test your knowledge
5 quick questions about these mini cheesecakes
1. Protein per mini?
2. Net carbs per mini?
3. When should you pull them from the oven?
4. Do they need a springform pan?
5. Best way to store leftovers?
