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Mini Protein Cheesecakes (Gluten Free, Healthy) Recipe

Mini Protein Cheesecakes (Gluten Free, Healthy) Recipe
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★★★★★

5.3 from 5 reviews

These Mini Protein Cheesecakes are a healthy, gluten-free dessert option packed with protein and low in sugar. Perfectly creamy and rich, they are made with Neufchatel or cream cheese, nonfat Greek yogurt, and whey protein concentrate, sweetened naturally with stevia. Ideal for a nutritious snack or guilt-free indulgence.

Ingredients

Scale

Main Ingredients

  • 2 (8 oz) packages Neufchatel or cream cheese (454g)
  • 8 oz nonfat Greek yogurt (227g)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup unflavored whey protein concentrate (40g), or vanilla whey concentrate
  • 1/4 teaspoon stevia powder

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C) and line a cupcake pan with paper cupcake liners to prevent sticking and make cleanup easier.
  2. Beat Cream Cheese: Beat the Neufchatel or cream cheese on low speed or by hand until it becomes smooth and creamy, ensuring no lumps remain.
  3. Add Yogurt and Vanilla: Mix in the nonfat Greek yogurt and vanilla extract thoroughly until fully combined to add creaminess and flavor.
  4. Incorporate Eggs: Add eggs one at a time, blending well after each addition to create a smooth batter and ensure even texture.
  5. Mix in Whey Protein and Stevia: Fold in the whey protein concentrate and stevia powder. Mix well to evenly distribute the protein and natural sweetness.
  6. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
  7. Prepare Water Bath: Place the cupcake pan inside a larger pan like a half sheet pan to create a water bath, which helps the cheesecakes bake evenly and prevents cracking. Have several cups of hot water ready.
  8. Add Hot Water and Bake: Carefully pour the hot water into the larger pan around the cupcake pan, then place the entire setup into the oven to bake.
  9. Bake Until Set: Bake for 30-40 minutes, until the centers are just set but still slightly jiggly. This timing accounts for variations in oven temperature.
  10. Cool and Chill: Let the mini cheesecakes cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate in an airtight container for 2-3 hours until fully chilled and set before serving.

Notes

  • Using a water bath helps prevent cracks in your cheesecakes.
  • Neufchatel cheese has less fat than regular cream cheese but works equally well.
  • Vanilla whey protein adds subtle flavor; unflavored can be used to keep it neutral.
  • Stevia powder can be adjusted according to your preferred sweetness.
  • Keep cheesecakes refrigerated to maintain texture and freshness.
  • This recipe is gluten-free and suitable for a low-sugar, high-protein diet.

Nutrition

Keywords: mini protein cheesecakes, gluten free cheesecake, healthy cheesecake, low sugar dessert, high protein dessert

Find it online: https://cookcrisis.com/mini-protein-cheesecakes-gluten-free-healthy-recipe/