Protein Cheesecake Recipe
This Protein Cheesecake Recipe is gluten-free and has added protein which I always love in a sweet treat. A muffin tin is used to make 12 individual servings and they store so well in the refrigerator or freezer so making them ahead of time is perfect! The filling is sweet and slightly tangy, and so good on top of the gluten-free graham cracker crust.
I love topping these Protein Cheesecakes with chia jam for a little extra fiber, or fresh fruit. These come together so easily, they’re truly one of my favorite treats to have on hand for guests and my family!
You’ll Also Love: Strawberry Cheesecake Bars
- Gluten-Free Graham Cracker Crumbs – Buy the crumbs or crush your own! You can also lower the sugar content and add a little more protein by swapping half of the graham cracker crumbs with almond flour.
- Coconut Oil – Or melted butter.
- Cream Cheese
- Plain Greek Yogurt
- Raw Sugar and Honey
- Lemon Zest and Juice – Just a touch of bright flavor makes all the difference!
- Vanilla Protein Powder
How to Make Protein Cheesecakes
Making these mini protein cheesecakes is so easy with just a few simple steps. Here’s how to put them together:
Press the Crust
Preheat the oven to 350 degrees, combine the graham crackers and coconut oil, and press them into 12 lined muffin tins. Bake for 5 minutes.
Make the Filling
Using an electric mixer, beat the yogurt and cream cheese together. Add the remaining ingredients and beat until smooth. Pour the cheesecake filling into the muffin tins, and bake for 20-25 minutes.
Cheesecake needs time to set and cool, so cool at room temperature for about 20 minutes and then place them in the fridge for a few hours. Top them with your favorite toppings, serve, and enjoy!
Substitutions and Topping Ideas
Crust – For added protein and lower sugar and carbs, substitute half of the graham cracker crumbs for almond flour. Follow the directions as normal!
Protein Powder – Add a flavor variation by using chocolate or strawberry protein powder.
Toppings – Chia Jam is a lower-sugar and tasty topping to use! I also love adding fresh berries, a few chocolate chips, or a dollop of almond butter. Leave the toppings off and let each person choose their topping adventure when you serve them!
Storing Protein Cheesecakes
Protein Cheesecakes are best stored in the refrigerator! Keep them in an airtight container in the fridge for up to 3-4 days. They can also be kept in the freezer for up to 3 months! To freeze them, place them in an airtight container. When ready to enjoy, thaw the Protein Cheesecakes out the night before in the fridge.
More Healthy Treat Recipes You’ll Love
- Protein Brownie Bites
- Almond Joy Chocolate Covered Dates
- Protein Cookie Dough
- Healthy S’mores Banana Bites
- Chocolate Covered Apples
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Protein Cheesecake Recipe
- 8 ounces cream cheese (room temperature)
- 3/4 cup plain Greek yogurt (room temperature)
- 1/4 cup raw sugar
- 3 Tablespoons honey
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 Tablespoon vanilla protein powder
- 1/2 teaspoon salt
- 1/2 cup naturally sweentened strawberry jam (or chia jam, for topping)
- Preheat the oven to 350 degrees F.
- Line a muffin tin with 12 liners and set aside.
- Combine the graham cracker crumbs and melted coconut oil in a bowl and mix until combined. It should look a bit crumbly.
- Press the graham cracker mixture into the prepared muffin tins, adding about 2 tablespoons of dough to each. Press it down to flatten and for a crust.
- Bake the crusts for 5 minutes.
- Meanwhile, beat the cream cheese and yogurt in a bowl until well combined with an electric mixer.
- Beat in all remaining ingredients aside from the strawberry jam.
- When the crust is done, add the filling to about 3/4 full.
- Bake for 20-25 minutes or until the top looks mostly set. A little bit of jiggle in the center is ok.
- Cool at room temperature for 20 minutes, then chill in the fridge for at least 2 hours.
- Once cool, spread about 1-2 tablespoons of jam on top of each and enjoy!