Mini Protein Cheesecakes (Gluten Free, Healthy)
These mini protein cheesecakes have 9g protein, 2g carbs, and just 142 cal each. Perfectly portioned, high protein, low carb, gluten free.
Servings: 12 mini cheesecakes
Calories: 142kcal
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.
Notes
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.
Nutrition
Serving: 1mini cheesecake | Calories: 142kcal | Carbohydrates: 2g | Protein: 9g | Fat: 10g | Sugar: 1g