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Mini Protein Cheesecakes (With 10g Protein Each)

If you’re in the mood for a rich, indulgent dessert, this cheesecake recipe is exactly what you need.

And this is not just any cheesecake; this is a low calorie cheesecake with 10 grams of protein!

Mini protein cheesecake

These mini protein cheesecakes taste every bit as delicious as a velvety smooth NY-style cheesecake, but they are secretly packed with 10 grams of protein. With only 130 calories each and less than 10 grams of carbs, these are an amazing dessert for any diet.

This low calorie cheesecake recipe makes 10 mini cheesecakes, making it perfect for meal prepping your favorite dessert.

Mini protein cheesecake

And, unlike traditional cheesecake, you won’t need a springform pan, water bath, or any technical skills that are usually required when making a true cheesecake.

All you need is a muffin tin and a little bit of patience (since cheesecakes need to sit for a little bit to achieve their perfect texture) and you’ll have some of the most delicious desserts you’ve tasted!


How to Make Mini Protein Cheesecakes

A cheesecake is nothing without a delicious graham cracker crust.

To make a simple crust, all we have to do is mix together graham cracker crumbs, melted butter, and a small amount of sugar substitute (or regular sugar).

In most of my recipes, I use “light butter” to save calories, but I’ve found that full-fat butter is necessary to create an authentic graham cracker crust.

When you mix up the ingredients, it’s going to seem very loose and crumbly, but that is perfectly okay. Once it bakes, it firms up and holds together perfectly.

Graham cracker crust mixture

Add the graham cracker mixture to the muffin tin to create crusts for 10 mini cheesecakes, then use your hands to press it down into the bottom and slightly up the sides.

Graham cracker crusts in muffin tin

Note that I didn’t use muffin liners, but you certainly can! My muffin tin is nonstick and works very well, but you can always use muffin liners to be safe.

Once the graham cracker crust is ready to go, we’ll make our cheesecake filling. Here are the ingredients I chose to use:

  • Cream cheese (a combination of reduced fat and fat free cream cheese)
  • Vanilla or Unflavored Protein Powder
  • Vanilla Extract
  • Plain Greek Yogurt
  • Sugar Substitute
  • Egg

Regarding cream cheese, you can use any type you prefer. I use a combination of reduced-fat and fat-free to keep the calories down while still keeping some fat for a creamy texture, but you can also use full-fat cream cheese if calories are not a concern.

The protein powder I use is a blend of whey and casein protein because I’ve found a whey/casein blend to be the best for baking. However, whey protein powder or another type of vanilla protein powder should work fine for this recipe.

Using a hand mixer, mix together all of the cheesecake filling ingredients except for the egg in a large bowl until smooth.

Protein cheesecake filling

Add the egg in last, then mix on a low speed just until the egg yolk has completely mixed in and thinned out the filling a bit.

You may be tempted to use egg whites instead of a whole egg to save some calories, but if you want a classic cheesecake flavor and texture, egg yolk is an essential ingredient.

Spoon the cheesecake batter over the graham cracker crust to create 10 mini protein cheesecakes. Don’t worry about them being smooth- they work themselves out as they bake.

Mini cheesecakes before baking

Bake your high protein cheesecake at 350 degrees F for 15 minutes.

After 15 minutes, turn the oven off but leave the cheesecakes in the oven for one hour. Do not open the oven, just trust the process!

If you remove the cheesecakes from the oven after 15 minutes, they will cool too quickly and sink. By allowing them to slowly cool in the oven as the oven temperature lowers, they end up with the perfect cheesecake texture after one hour.

Baked mini cheesecake

After one hour, remove your cheesecakes from the muffin tin and place them in the fridge to fully cool for 1-2 hours. I’ve found that the easiest way is to add the mini protein cheesecakes to an airtight container and let them sit in the fridge overnight.

Protein mini cheesecake without toppings

When you’re ready to enjoy your low carb protein cheesecake, you can top with whipped cream, fresh fruit, peanut butter, or any of your favorite toppings!


Can You Freeze Protein Cheesecake?

Yes! If you want to freeze your mini cheesecakes to enjoy at a later date, freezing them works very well.

Place your mini cheesecakes in an airtight container (I like to use reusable bags) and they will stay fresh for months.

Mini cheesecake in freezer

To thaw your mini protein cheesecake, I’ve found the best method to be letting it sit in the fridge overnight. The next morning, it will be a perfect cheesecake consistency.

If you want to thaw out the cheesecakes faster, you can leave them out at room temperature for about 30 minutes to allow them to soften.

Or, if you’re extremely impatient, you can even use the microwave! Microwaving a frozen mini cheesecake for 10-15 seconds should be enough to soften it to the point where it’s ready to eat. We don’t want to heat/cook the cheesecake, just thaw it out enough to soften.

Holding mini cheesecake


More Delicious High Protein Desserts

If you’ve read this far, it means you have impeccable taste. It also means that you appreciate a quality healthier dessert option, so you’re in luck! I’ve got plenty of delicious desserts to help you satisfy your sweet tooth AND help you hit those protein goals.

Here are some of my favorite dessert recipes for a high protein diet:


Mini Protein Cheesecakes with 10g Protein Each

Mini Protein Cheesecakes with 10g Protein Each

Yield: 10 Mini Cheesecakes
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

If you're searching for an easy cheesecake recipe that is soft, decadent, AND healthy, then you are in the right place. Each mini cheesecake contains 130 calories and 10 grams of protein!


Crust Ingredients

  • 100g Graham Cracker Crumbs
  • 28g (2 Tbsp) Melted Full-Fat Butter
  • 20g Granulated Sugar Substitute (or regular sugar)

Cheesecake Ingredients


  1. Preheat oven to 325 degrees F.
  2. Melt the 2 tablespoons o butter and mix it with the graham cracker crumbs and sugar in a small bowl. It will be pretty crumbly, but it firms up when it bakes.
  3. Press the crumbs into the bottom of the muffin tin to form a crust for 10 mini cheesecakes. Note: I don't use cupcake liners for mine because I have a good nonstick pan, but you can use liners if you prefer.
  4. In a large bowl, mix up all of the ingredients for the cheesecake except for the egg. It’s much easier if the cream cheese is at room temperature, so I recommend leaving it out for about 30 minutes before prepping your cheesecakes.
  5. Add the egg as the final ingredient and mix until combined to thin out your cheesecake mixture.
  6. Spoon the cheesecake mixture into the tin to cover all 10 crusts.
  7. Bake at 325 for 15 minutes.
  8. After 15 minutes, turn the oven off but leave the cheesecakes in the oven for 1 hour. I’ve found that this is the perfect timing to have these cheesecakes fully set without over-baking. If you remove them from the oven after 15 minutes, they will sink. Allowing them to slowly cool down in the oven for exactly one hour makes all the difference.
  9. Remove the cheesecakes from the oven, add them to an airtight container, and place them in the refrigerator for 1-2 hours (or overnight).
  10. Enjoy your protein cheesecake throughout the week, or freeze to enjoy them at a later time!


  • Cheesecake is very technical, so if you try to skip a step, your mini cheesecakes will not turn out as good. Trust me, this was attempt number 7 for me! If you want a truly decadent cheesecake, follow this recipe exactly.
  • If you've made any of my other recipes, you'll know that I often use "light butter" instead of regular butter. For this crust, it is very important to use full-fat butter. When I used the lighter alternative, the crust ended up chewy and unpleasant.
  • How to thaw from frozen: Transfer frozen cheesecakes to the fridge overnight, let sit at room temperature for 30 minutes, or quickly thaw in the microwave for about 10-15 seconds.
  • You can use all fat-free cream cheese if you prefer, but I find that the added fat really helps to create a true cheesecake texture.

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Nutrition Information
Yield 10 Serving Size 1 Mini Cheesecake
Amount Per Serving Calories 130Total Fat 6gCarbohydrates 9gProtein 10g

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Wednesday 24th of January 2024

any tips on getting the bottoms to not fall out? I used full fat butter and my ''crust'' is still a crumble after baking :(

Matt Rosenman

Thursday 25th of January 2024

I havent had an issue! Cheesecakes are veyr finicky, so make sure you are allowing them enough time to rest in the oven after baking before trying to transfer them. Other than that, you CAN use slightly more butter if you find that it needs to stick together better. I've made these a few times and those amounts worked for me, but no harm in bumping it up slightly if you need to!


Friday 30th of June 2023

***I meant 20g of sugar, not 125 lol!**


Friday 30th of June 2023

I usually use Swerve but decided to use Splenda this time. I learned that weighs MUCH less than regular sugar and Swerve. 125g of Splenda is like 4 cups or something ridiculous. When I realized that I guessed on how much to use. Can you please tell me by volume, not weight how much sugar/sugar sub. to use?


Monday 10th of July 2023

Every tsp of Swerve is 4g, so it ends up coming out to just under 2/3 cup. I dont typically measuring it out that way but hopefully it helps!

Carson Grace Spearman

Tuesday 6th of June 2023

Do I have to use that specific protein powder, or can I use my own?


Monday 19th of June 2023

I can't promise the same result with different protein powder but you can certainly try


Thursday 6th of April 2023

Can you substitute egg whites or does full egg make a difference?


Thursday 6th of April 2023

The egg yolk really helps the final texture a ton to achieve a true creamy cheesecake texture. If you can't have egg yolk for any reason, I don't think it would be detrimental to use egg whites, just not ideal. But if it's just a calorie concern, the yolk only adds about 5 extra calories to each cheesecake and it's absolutely worth it!

About Matt Rosenman

With over 15 years of experience in health and fitness, Matt Rosenman is the expert voice behind Matt’s philosophy is simple: no foods are off-limits, and a healthy lifestyle shouldn't be complicated or restrictive. As a former certified personal trainer with a bachelor’s degree in Health Behavioral Sciences, Matt brings well-rounded expertise to his blog. From revamping classic recipes with a nutritious twist to breaking down fast food menus, his goal is make healthy living less confusing for everyone. Featured in major publications and with a strong following on social media, Matt is committed to making “healthy” uncomplicated—no matter where you are in your health journey. Join Matt on his mission to simplify health without sacrificing flavor. Learn More

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