The Lower-Calorie, Higher-Protein, Creamy, Mini “Classic” Cheesecake Bites of your dreams! With only 117 calories per cheesecake these healthy, sweet, protein bites are perfect for satisfying your cravings (any time or the day or night) without compromising on taste, calories, or nutrition. This recipe can be easily altered to suit your dietary and macro preferences!

THE STORY BEHIND MY FAMOUS CHEESECAKE:

If I’m being very honest, I wasn’t a fan of cheesecake until 2 years ago. This is absolutely crazy for me to think now, but I also think that it’s largely attributed to the fact that I hadn’t had an AMAZING cheesecake up until that point. 

So how exactly did I go from not liking cheesecake and NEVER ordering it, to having more than a handful of people still waiting in anticipation for me to make them “my famous cheesecake”? 

One thing you should know about me is that I dive – head first – into any challenge thrown my way. Another thing you should know is that I LOVE cooking and baking for people. I loveee it! Loveee as in: I’ll voluntarily offer to make people’s favorite dishes for them (even if I’ve never made it before) crazy haha I know! 

So 2 years ago when a mutual friend who was coming over for dinner said that he loves cheesecake, I was determined to make a flippen great cheesecake (one that would be able to compete with his favorite one from a popular restaurant)! 

It’s safe to say that it was a HUGE hit! He didn’t believe that 1. I had actually made it, and 2. That it was my first time making cheesecake. And so, word of mouth spread and 2 years later my cheesecake is one of the desserts that’s most highly raved about in my personal life. Consequently, I have had to make it for more people than I can keep up with! 

Also, a quick side-note, when I say that my very first cheesecake is what converted me into a cheesecake fan, I know very well that I sound coo-coo (screw loose kinda thing haha). But it’s true! I now appreciate a great cheesecake *almost* as much as I appreciate warm, fresh, homemade bread and butter (or sourdough pizza)!

DOES CHEESECAKE HAVE A LOT OF PROTEIN IN IT?

An average slice of cheesecake can range anywhere between 500 and 800 calories per slice. With approximately 6g of protein in each slice. 

MINI CHEESECAKES PROTEIN AMOUNT:

These mini cheesecake bites are only 117 calories each with 7.2g of protein in each cup.

Single Serve Protein Cheesecake Macros:

Calories: 117

Protein: 7.2g

Carbs: 8.3g

Fats: 6g

HEALTHY mini PROTEIN CHEESECAKE INGREDIENTS: 

• Cottage Cheese: I have tried many high-protein cheesecake recipes. The thing I liked least about them was the fact that I tasted a protein powder OVERLOAD in them. While it achieves the aim of increasing the protein content very easily, personally I think that the flavor is too overpowering. That’s why I opted for protein cheesecakes with cottage cheese. The fat-free cottage cheese helps to keep the calories lower on the lower side while still adding in extra protein. You can sub for low-fat or full-fat cottage cheese if you are aiming for higher calories!

• Low-Fat Plain Yoghurt: The greek yogurt makes these mini Protein Cheesecake Bites light, smooth, and creamy. Using only cottage cheese would make them overly dense. You can substitute the low-fat plain yogurt for low-fat vanilla-flavored yogurt, or for a dairy-free yogurt alternative and you’ll still have a great base for a yoghurt cheesecake.

• Medium Fat Cream Cheese: What is a really good cheesecake without at least a bit of cream cheese? I haven’t included a TON of cream cheese, but it’s enough to give them more of that ‘original’ texture. The amount is also enough to add some body to the end product.

• Sweetener: I have found a sweetener that I love. It doesn’t change the flavour or add even a trace of artificial flavors. It tastes JUST like normal sugar, which is why you will find it in a lot of my recipes. If you don’t want to add the sweetener, you can substitute it with 2-3 tablespoons of honey, maple syrup, or any other granulated sweetener of your choice. You may just have to adjust the quantity to suit your preference. 

• Vanilla Extract & Lemon Juice: These both enhance the flavor of the mini protein cheesecake bites. If you’d like to change the flavor, you can opt for something like an almond extract or a vanilla bean extract if you want more of a vanilla punch. 

• Digestive Biscuits: You can substitute the digestive biscuits for any other biscuit of your choice. To make the base gluten-free, opt for oat flour, almond meal, blended nuts, or a combination of the above. To bind the base, you can substitute the butter for coconut oil or a dairy-free butter alternative. 

• Garnish: I recommend garnishing these cheesecakes with cold, fresh berries (which are amazing when mixed with a little bit of lemon juice and sweetener). You can also drizzle them with a bit of melted chocolate (white, milk, or dark). Or for something a bit different, add a dollop of sweetened yogurt or cream.

• Protein Powder: I recommend vanilla or unflavoured protein for this protein powder cheesecake recipe! If you would like to omit the protein powder, you can sub for equal ratios of flour.

HELPFUL TIPS FOR THE BEST MINI CHEESECAKES:

• Room Temperature Ingredients: To get the smoothest mini cheesecake cups with thee best texture, use room temperature ingredients! Yep, you did hear that right – room temperature! I cannot stress this enough. 

• Choose and Use a Protein Powder That You Know Well: Protein powders can have an impact on both the texture and the flavor of your cheesecakes. Some tend to make recipes very watery, and others tend to become thick when mixed with liquid. So I recommend opting for one that you have used before and trust. One that resembles the consistency of milk once it has been combined with liquid during any other prior use.

• Sweeten Wisely: This recipe uses powdered artificial sweetener. If you don’t like artificial sweeteners, you can substitute the sweetener for equal ratios of any other granulated, or liquid sweetener like honey or organic maple syrup. Just keep in mind that alternative sweeteners will alter the calories of the final cheesecakes.
•  If you like a sweeter cheesecake, you may need to add more than what the recipe calls for. This is not an overly sweet version, as it also takes into consideration that most protein powders already contain sweeteners. 

• Baking Dish: In my attempts to perfect this recipe, I made it MANYYY times. An interesting thing that I’ve noticed is that the baking tray you use matters!

Cheesecakes that were made from the exact same batter (identical preparation), turned out visually differently in the end. When baked in silicone moulds, the final product was (visually) smoother and less cracked on top – opposed – to a tin tray. I’m sure this has to do with how hot each tray heats up, and also their individual abilities to retain heat. The taste is still the exact same, but the difference in appearance is definitely noticeable! If yours does come out very cracked, don’t worry, they WILL STILL TASTE AMAZING! And plus, once you’ve topped them, no one will ever know! 😉 But I do recommend using silicone moulds (more-so the individual silicone liners) for ease of use and the best final product.

ADDITIONAL TIPS FOR THIS PROTEIN CHEESECAKE RECIPE:

We want these mini protein cheesecake bites to be as smooth and creamy as possible. Two tips that I can give you when it comes to the actual making of them, is 1. Not to over-mix the batter, and 2. Remove any air bubbles that may have formed when mixing. 

To achieve the first tip, start with room-temperature ingredients. 

To remove the air bubbles: Portioned your batter out (over the prepared bases) into the moulds. Before you place them into the oven to bake, lightly tap the tray on the countertop a few times to help the air bubbles rise to the surface.

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FAQ:

Storage Tips: You can store any leftover cheesecakes in an airtight container in the fridge for up to 3-4 days. If you prefer them on the softer, smoother side – then leave them out at room temperature for 20-30 minutes before serving.

Can I Experiment with Flavours? YES, of course you can! The flavors can super easily be altered or enhanced by adding extracts or flavor drops (that is – without changing the texture of the cheesecakes at all). You can also add a little bit of berries that have been cooked down (so that they are more jammy and the water in them has been reduced). Or if you’re thinking more along the powers line (aka cocoa powder), that will work too! You just may need to add a little more liquid to compensate for the thickness/ density that adding the powder will cause. If there is a specific flavor you’d like to try, I’m open to suggestions and experimenting on your behalf – just let me know 😉

Chill Time: For the best results, allow your cheesecakes to chill/ set in the fridge for at least 1.5-2 hours. If you don’t have this kind of time on hand, then do what I have done a few times when in this predicament… I popped them into the freezer for half the time. It didn’t result in the EXACT same outcome, but it worked perfectly for the time and occasion.

How do you know when the mini cheesecake is done? Your cheesecakes won’t look ready once all of the baking time has lapsed! The WILL still look undercooked – but don’t stress about this, that is why it’s important to refrigerate them after baking, because this is where they will harden and set. 

You’ll know that your cheesecakes are done baking when the edges puff up slightly and appear firm. The centres will still be slightly jiggly if you give the tray a bit of a shake (but they won’t be liquidy). At this point (after 20-25 minutes) remove them from the oven! If you leave them in any longer you will over bake them and end up with a dry texture.

Best time for baking: The best baking time will depend on your preference. If you would like your cheesecakes to have softer and creamier centers, then bake them for 20 minutes. For a firmer texture with a more set center, bake them for 25 minutes. 

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Protein Cheesecake Bites

The Lower-Calorie, Higher-Protein, Creamy, Mini “Classic” Cheesecake Bites of your dreams! With only 117 calories per cheesecake these healthy, sweet, protein bites are perfect for satisfying your cravings (any time of the day or night) without compromising on taste, calories, or nutrition. This recipe can be easily altered to suit your dietary and macro preferences!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 8 Mini Cheesecakes

Calories 117 kcal

Ingredients  

Base:

• 4 Crushed Digestive Biscuits (graham crackers)
• 10 g Butter (sub with a dairy-free butter alternative)

Filling:

• 188 g Fat-Free Smooth Cottage Cheese (sub with a non-dairy alternative)
• 62 g Reduced Fat Cream Cheese (sub with a non-dairy alternative)
• 125 g Low-Fat Plain Greek Yogurt (sub with a non-dairy alternative)
• 20 g Sweetener (sub with 2 tablespoons of honey or maple syrup – adjust to taste)
• 1 tsp Vanilla Extract
• 1 tbsp Lemon Juice
• 1 Egg
• 20 g Protein Powder (vanilla or unflavored)
• 1/2 tsp Cornstarch

Topping:

• 6 medium Strawberries (optional)

Instructions 

Base:

• Preheat your oven to 160°C (325°F).
• Line a muffin tin with 8 cupcake liners.
• Crush the digestive biscuits into a small bowl (you can do this by hand, in a blender, or by placing them in a zip-lock bag and crushing them with a rolling pin). Transfer your crushed biscuits to a small bowl.
• Melt the butter for a few seconds, then pour it over the crushed biscuits. Mix them together until incorporated well (the texture will be crumbly).
• Transfer the crushed biscuit mixture into the cupcake liners (1 tsp at a time to ensure it’s spread evenly). Press the mixture down using the back of a spoon or your fingertips to create an even crust.
• Bake the bases for 10 minutes.
• Remove the tray from the oven and allow the bases to cool for at least 10 more minutes.

Filling:

• To a bowl, add cottage cheese, cream cheese, greek yogurt, sweetener, vanilla extract, and lemon juice. Using a hand mixer, mix on a low speed until incorporated and no lumps remain (be careful not to over-mix).
• Add the egg, protein powder, and cornstarch to the mixture and beat again until combined (again, be mindful of overmixing).
• Spray your cupcake liners well (with a non-stick spray) before pouring the batter into them.
• Spoon the cheesecake mixture evenly into each cupcake liner over your cooled bases. (About 1 and 1/2 tablespoons into each).
• If you would like to bake the cheesecakes using a water bath, prepare it at this point.
• Place the cheesecakes into the preheated oven and bake for 20-25 minutes. The centers will still be jiggly, but the edges should look firm.
• Remove the tray from the oven (keeping the mini cheesecakes in the muffin tray – allow them to cool for 10-15 minutes).
• Once cooled, refrigerate the cheesecakes for at least 1 and 1/2 to 2 hours before serving.
• Transfer them to a wire rack and allow them to cool for a further 10 minutes.
• Place your mini cheesecakes into the fridge for at least 1 and 1/2 hours to set.
• Remove from the fridge and serve with a topping of your choice.
• Store in an airtight container in the fridge. Enjoy!

Notes

• It’s important to spray your cupcake liners with a non-stick spray (especially if you are not using individual silicone moulds to bake the cheesecakes in). If you don’t, you will have to peel the paper away from your cheesecakes very carefully and slowly because the sides will stick to the paper quite a bit. Even if you do use the silicone moulds, I still recommend spraying them as well – just as a precautionary measure (but you will definitely have a far easier time removing them)!
• It’s not mandatory to bake these cheesecakes using a water bath (or a water bath variation), but personally. For ALL cheesecakes that I bake, I always place a large baking pan on the bottom rack of the oven, filled halfway with boiling water. I normally place it into the oven just before I put the cheesecake in to bake. This adds moisture to the oven while the cheesecake bakes ensuring that it bakes evenly. It can also help to prevent it from cracking!

Keyword Cottage Cheese Cheesecake, Healthy Cheesecake Recipe, High Protein Cheesecake, Low Calorie Snack, Mini Cheesecake, Mini Cheesecake Bites, Mini Protein Cheesecake, Protein Dessert