Cheesecake sits very high on my dessert list. I love it in any capacity and definitely do not discriminate against any type of cheesecake, especially when it’s guilt-free and high in protein. In the last 3-4 years, I have been really focused on eating clean and trying my hand at baking and cooking with more protein. Surprisingly enough, I have found a hobby out of it! There have been many, many misses and chewy cardboard flavored flops but when you finally nail a healthy alternative recipe, it’s amazing!
I am not a strict dieter AT ALL and definitely treat myself on the daily but it’s great to find healthier ways to make your favorite snacks and treats! After following countless macro (short for macronutrients; the nutritive components of food that the body needs for energy and to maintain the body’s structure and systems) Instagram pages that share high protein desserts, this one is by far my favorite. This particular recipe is inspired by my favorite page with all the best protein treats, Avatar Eats. Cheesecake is actually pretty painless to make and surprisingly simple to up the protein in, thanks to the Greek yogurt & egg whites.
Keep scrolling to see what you’ll need and how to make these insanely delicious protein mini cheesecakes!
Healthy Mini Cheesecake Macros
Carbs: 7 Fat: 2 Protein: 5
Serving Size: 1 mini cheesecake | Yields: 6
What You’ll Need
¼ cup crushed graham cracker
3 tbsp egg whites
3 tbsp Splenda
4 oz fat-free cream cheese
⅔ cup nonfat Greek yogurt
2 tbsp imitation vanilla
3 tbsp Splenda
*Optional for added protein: add ½ cup of whey protein! Make sure to mix well to smooth out any chunks.
Preheat oven to 350 degrees F
Pour ¼ cup of graham cracker crumbs into a bowl, add 3 tbsp of 100% egg whites, & 3 tbsp of Splenda.
Mix until it forms a doughy consistency.
Spray mini muffin pan with nonstick spray and add equal amounts of your graham cracker dough into each cup. Just enough to fill the bottom.
Pop into the oven for 2-3 minutes to slightly cook – keep your oven on after you remove the crusts!
In a bowl, add in the ingredients for the filling and mix until smooth. It should be slightly thick and jiggle like jello.
Add equal parts of the filling to each of the slightly cooked graham cracker crusts in the muffin pan. Fill to the top.
Put the filled cups into the oven for 25-30 minutes, until you can poke a toothpick in a cheesecake and it comes out clean.
Refrigerate for 2-3 hours then enjoy!
I hope you enjoy this super easy, super tasty cheesecake recipe! It’s definitely not Cheesecake Factory quality but it will curve your cravings. Let me know if you try it and message me with your healthy dessert recipes! I love trying new alternatives to my favorite foods. Thanks for stopping by – see yaaaa! 🙂