Mini protein cheesecakes are the perfect blend of rich flavor and creamy texture while packing extra protein into every bite. These gluten free high-protein mini cheesecakes offer a healthier alternative to traditional cheesecake without sacrificing the indulgent taste you love.
Made with whey protein powder, Greek yogurt, and light cream cheese, this recipe is gluten-free, low sugar, and high in protein.
Perfect for meal prep or as a single-serve protein cheesecake option, these little treats pack 9 grams of protein each and are great for satisfying your sweet tooth while keeping you on track with your protein goals.
We have more high protein cheesecakes on this blog, including a single serve protein cheesecake, a high protein classic cheesecake, and these strawberry high protein cheesecake bites.
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Ingredients
Note: All ingredients should be brought to room temperature for the best results.
Neufchatel (or Cream Cheese) - two 8oz packages
Neufchatel cheese is a lower-fat alternative to full-fat cream cheese, (marketed as "⅓ less fat than cream cheese") offering the same creamy texture. For this recipe, this low fat cream cheese works best to create a healthy high-protein cheesecake with a rich flavor.
Eggs, 4 large
Eggs are essential for the structure of these high-protein mini cheesecakes. Using the whole egg helps create a creamy texture in the cheesecake filling.
Fat-Free Greek Yogurt, 8oz (227g)
Fat-free Greek yogurt adds creaminess and a boost of protein to the cheesecake batter. It pairs perfectly with whey protein powder to create a healthy protein cheesecake dessert.
Vanilla Extract, 1 teaspoon
Vanilla extract enhances the flavor of the cheesecake filling. I love this natural baking vanilla for its low alcohol content and its reasonable price.
Stevia Powder, ¼ teaspoon
Stevia powder is a calorie-free powdered sweetener that works well in recipes with healthier ingredients. This fine powder ensures the mini protein cheesecakes remain low sugar without sacrificing sweetness.
Whey Protein Powder, ½ cup (40g)
Whey protein powder is the star ingredient in this recipe, adding extra protein and a smooth texture to the cheesecake batter. Using unflavored whey concentrate lets the flavors of the other ingredients shine.
A lightly-flavored vanilla protein (whey) would also work well. Other types of protein powders are not recommended for this recipe.
Equipment Needed
Oven Thermometer: You'd be surprised how many ovens are off temperature. Once you bake with an oven thermometer, you'll never go back!
Muffin Tin: A 12-cup muffin tray is perfect for baking these single-serve cheesecakes (standard cupcake size).
Muffin Liners: Use paper cupcake liners to ensure the cheesecakes release easily.
Kitchen Scale: Use a kitchen scale for precise measurements of ingredients, especially whey protein powder.
Stand Mixer: Stand mixers are great for mixing at all speed levels, including the low speed we need to avoid introducing air bubbles. I don't recommend using an electric hand mixer. If you don't have a stand mixer, mix by hand using a whisk.
Large Mixing Bowl: If you are mixing by hand, you'll need a large bowl for the cheesecake batter. I love this mixing bowl set for the non-slip bottom and easy to clean inner surface.
Whisk: Mixing by hand with a whisk keeps the air bubbles to a minimum.
Rubber spatula: A rubber spatula is helpful for getting every last bit of batter out of the bowl. I use this spatula set daily!
Baking Sheet: A half-sheet pan (or similarly sized pan) is necessary for the water bath, which helps prevent cracks and uneven baking in the cheesecake.
Instructions
1. Preheat the oven to 300°F and line a muffin tin with muffin liners.
2. Beat the Neufchatel (or cream cheese) on low speed or by hand until smooth.
3. Stir in the fat-free Greek yogurt and vanilla extract until well combined.
4. Add the eggs one at a time, mixing after each addition.
5. Add the whey protein powder and stevia powder, then mix until the cheesecake batter is smooth and creamy.
6. Spoon the cheesecake filling into the lined muffin tin, filling each cup evenly.
7. Place the muffin tray in a larger pan (a ½ sheet pan works well) for the water bath. Also get a few cups of hot water ready.
8. Place the pans in the oven, and pour the hot water into the sheet pan. Close the oven door.
9. Bake cheesecakes for 30-40 minutes, just until the centers are set. (The centers will no longer look wet.) This wide range of bake time accounts for ovens that don’t hold 300° very well.
10. Let the mini protein cheesecakes cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
11. Refrigerate the cheesecakes in an airtight container for 2-3 hours until completely chilled and set.
12. Top with fresh berries, graham cracker crumbs, melted sugar-free chocolate, or whatever your heart desires. And enjoy!
Ingredient Substitutions
Neufchatel Cheese: Substitute with full-fat cream cheese if Neufchatel is hard to find.
Stevia Powder: Use a granulated sweetener like erythritol or coconut sugar, or a natural liquid sweetener like agave or maple syrup, if preferred. (Coconut sugar and agave are low glycemic, which can be a better choice than refined sugar for most people.)
Vanilla Extract: Add a splash of lemon juice or almond extract for a flavor twist.
Recipe Variations
Chocolate Chips: Sprinkle sugar free mini chocolate chips on top before baking for a fun twist.
Lemon Zest: Add lemon zest and a splash of lemon juice for a light lemon flavor.
Peanut Butter: Swirl a teaspoon of warmed peanut butter into each cheesecake before baking.
Graham Cracker Crust: Add a graham cracker crust by mixing graham cracker crumbs with melted butter and pressing them into the muffin liners before adding the filling. (Gluten free graham crackers work just as well here.)
Storage Info
Store mini protein cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each mini cheesecake in plastic wrap and store in an airtight container in the freezer for up to 3 months.
FAQ
No, this recipe only works with whey protein powder, as plant-based powders can result in a grainy texture.
Use a water bath and avoid opening the oven door for the best results.
I come from a family of bakers, so I'm going to say yes, definitely! But if you don't use the water bath, they will be edible. They just won't have the best texture, and they will look like deflated clouds.
Yes, but grease the muffin tin with coconut oil or use parchment paper for easy release.
Whey protein powder, Greek yogurt, and eggs contribute to their high protein content.
This recipe is designed for single-serving cheesecakes in a muffin tin, but a springform pan could work with adjusted bake time. See this protein cheesecake recipe.
Bake cheesecakes for 30-40 minutes at 300°F.
Yes, try fresh fruit, graham cracker crumbs, or a drizzle of melted chocolate.
These are low carb! Only 2g total carbs per mini protein cheesecake.
Fat-free cream cheese has a very different texture when it is mixed with other ingredients (it gets liquidy), so I don't recommend it. If you do try it, you'll likely need a higher bake time.
This high protein cheesecake recipe is perfect for satisfying your sweet cravings while staying on track with your protein goals. Try these mini single-serve cheesecakes next time you want a healthier dessert option packed with 9 g protein!
And find more high protein desserts here: 31 delicious protein powder desserts.
Recipe
Mini Protein Cheesecakes (Gluten Free, Healthy)
Equipment
- oven thermometer highly recommended
- cupcake pan standard cupcake size
- paper cupcake liners or parchment paper
- kitchen scale highly recommended for best results and easy cleanup
- stand mixer or large bowl and whisk
- rubber spatula recommended
- half sheet pan for the water bath
Ingredients
All ingredients should be at room temp for best results.
- 2 8oz packages Neufchatel or cream cheese 454g
- 8 oz nonfat Greek yogurt 227g
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup unflavored whey protein concentrate 40g, or vanilla whey concentrate
- ¼ teaspoon stevia powder
Instructions
- Preheat oven to 300 degrees F and line a cupcake pan with paper cupcake liners.
- Beat the Neufchatel (or cream cheese) on low speed or by hand until smooth.
- Add the yogurt and vanilla, and mix well.
- Add eggs one at a time, mixing to combine after adding each.
- Add the whey powder and stevia, and mix well.
- Spoon batter into the cupcake liners.
- Place the cupcake tin in a larger pan (a ½ sheet pan works well) for the water bath. Also get a few cups of hot water ready.
- Place the pans in the oven, and pour the hot water into the sheet pan. Close the oven door.
- Bake for 30-40 minutes, just until the centers are set. (This range accounts for ovens that don’t hold 300 very well.)
- Let the mini cheesecakes cool in the pan for ~ 10 minutes, then have them cool completely on a wire rack. Refrigerate the cheesecakes in an airtight container for 2-3 hours until completely chilled and set.
