High-Protein Mini Cheesecakes
These are golden, creamy mini cheesecakes baked in colorful silicone cups. This high-protein, low-carb version is an easy, portion-controlled dessert or snack that feels indulgent but supports your goals.
Why You’ll Love This Recipe
- Perfectly baked creamy centers with golden tops exactly like your photo
- High protein from cream cheese and protein powder
- Simple one-bowl recipe with no crust needed
- Sugar-free, keto-friendly, and naturally gluten-free
- Great for meal prep — make a batch and enjoy all week
Ingredients (Makes 12 mini cheesecakes)
- 16 oz (450g) full-fat cream cheese, softened
- ⅔ cup (130g) allulose or monk fruit sweetener
- 2 scoops (50–60g) vanilla whey protein powder
- 2 large eggs
- ⅓ cup (80ml) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 silicone cups (or paper liners).
- Beat cream cheese until smooth. Add sweetener and protein powder, mixing well.
- Add eggs one at a time, then mix in sour cream, vanilla, lemon juice, and salt until creamy and lump-free.
- Divide batter evenly among the silicone cups (fill about ¾ full).
- Bake 18–22 minutes until centers are just set but still slightly jiggly.
- Turn off oven, crack the door, and let cool inside for 30 minutes. Then refrigerate at least 2 hours before serving.
Prep Time: 10 minutes Bake Time: 18–22 minutes Chill Time: 2+ hours Total Time: About 2 hours 40 minutes
Nutrition (Per Mini Cheesecake)
- Calories: ~140
- Protein: 8g (high)
- Total Carbs: 3g
- Net Carbs: 2g
- Fat: 12g
