These easy, creamy Mini Chocolate Cheesecakes are a high protein and low calorie alternative to the traditional cheesecake, whilst still tasting like the real thing. Each cheesecake has a crunchy chocolate biscuit base, creamy chocolate cheesecake filling and is topped with a chocolate drizzle. 3 layers of chocolate perfection– They are the perfect high protein and healthy dessert that actually tastes good!
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Why you will love this Mini Chocolate Cheesecakes Recipe
- It’s extremely easy and straightforward to make
- It’s super creamy without an egg-like curdled texture
- It’s made sugar-free
- It requires no heavy cream
- It makes multiple serves and can be meal prepped
- It bakes in less than 25 minutes
- It tastes like the real deal
Macros for Mini Chocolate Cheesecakes
Per Cheesecake (8):
152 Calories
10g Carbs
9.5g Protein
8g Fat
More Healthy Cheesecakes to try
If you love healthier, lower calorie and high protein desserts, you will love these cheesecake recipes:
- The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
- Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
- Low Calorie Baked Oreo Cheesecakes
- Mini Basque Cheesecakes- Low Calorie, High Protein
- Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein
- Mini High Protein Cheesecakes- New York Style
Ingredients & Substitutions
Digestive Biscuits- can sub with any biscuit of choice
Light Butter- can sub with equal parts oil or vegan butter
Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese
Yogurt- I use a vanilla flavoured protein yogurt however plain greek yogurt will work super well
Egg- Essential to give the cheesecakes and extra smooth and rich texture
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia
Protein Powder- This recipe uses protein powder to add protein and flavour. It also helps with the texture. If you do not want to use protein, I have many cheesecake recipes on my blog that are protein powder free. I use the Deluxe Chocolate Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Vanilla- Adds flavour but this can be omitted
Cocoa Powder- used in the base and cheesecake layer
Chocolate- For the chocolate drizzle, I use a sugar free milk chocolate but any chocolate will work
Milk– for the chocolate drizzle, any milk will work
Cooking Tips for Mini High Protein Cheesecakes
- Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
- Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
- Use a water bath (optional): As the cheesecakes bake, the hot water helps create a gentle and consistent heat source that surrounds the cheesecakes, which can help prevent them from cracking or curdling. The steam from the water bath also helps keep the cheesecakes moist, giving them a smooth and creamy texture.
- Leave to cool: Leaving the cheesecake to cool in the fridge for 1 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through.
How to store Mini Cheesecakes
Once cooled, the cheesecakes will last in the fridge for 3-5 days.
Mini Chocolate Cheesecakes
Ingredients
Base
- 4 Digestive biscuits 62g, can sub for equal parts any biscuit of choice
- 10 g melted butter
- 3-5 g cocoa powder
- 1-2 tsp water or milk
Cheesecake
- 130 g light cream cheese room temp
- 170 g yogurt room temp
- 2 egg room temp
- 1 tsp vanilla
- 50 g granulated zero calorie sweetener or any granulated sweetener of choice
- 15 g cocoa powder
- 30 g chocolate protein vegan or whey. Can use vanilla protein just add extra 5-10g cocoa
- 20 g milk chocolate sugar free, normal or dark chocolate
- 1-2 tsp milk normal or plant milk
Instructions
- Preheat oven to 160c (320F)
- Place 8 muffin liners in a muffin tin
- Add digestive biscuits and cocoa powder to a food processor and blend for 10-30 seconds. Add melted butter and water and mix until a slightly sticky crumble forms
- Add 1.5 tsp of the base mixture to each cupcake liner, and press mixture down until even using the back of a spoon or a protein scoop
- Bake for 8-10 minutes then let it cool slightly
- Add cream cheese, vanilla, sweetener, cocoa powder and protein powder to a bowl. Whisk by hand until well combined
- Add yogurt and 2 eggs and using an electric hand mixer (or a normal whisk), whisk until just combined & no clumps remain. Do not overmix
- Add 2 tbsp batter into each cupcake liner over the cooled base
- Optional: place the muffin tin containing the cheesecakes into a larger baking dish or pan filled with hot water, making sure that the water level comes up about 1 inch on the sides of the muffin tin
- Bake for 20-25 minutes
- Allow to cool slightly before refrigerating for minimum 1 hour
- Melt chocolate and milk in the microwave or over a bain-marie and drizzle on top of cheesecakes
