These easy, creamy & lower calorie and higher protein Mini Lemon Cheesecakes have a crunchy biscuit base with a sweet tangy lemon cheesecake filling. They can be mixed up and baked in less than 30 minutes. These Mini Lemon Cheesecakes are the perfect high protein and low calorie dessert that actually tastes good.
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Why you will love this Mini Lemon Cheesecake 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 can be made ahead
- You can make multiple serves and can be meal prepped
- It bakes in less than 25 minutes
- It tastes like the real deal
Macros for Mini Lemon Cheesecakes
Per Cheesecake (8):
120 Calories
8g Carbs
8g Protein
6g Fat
More Low Calorie 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
- High Protein Mini Biscoff Cheesecakes
- 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
Biscuits- can use any biscuit of choice- I used mini biscoff biscuits
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 high protein protein vanilla flavoured protein yogurt however plain greek yogurt will work super well.
Egg- Essential to give the cheesecakes and extra smooth and rich texture
Egg yolk- Contributes to the rich texture, can use a whole egg, I just prefer the texture slightly when using an extra egg yolk
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 vegan Vanilla Buttercream from MacroMike. If using a whey protein, omit the egg yolk. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Vanilla- Adds flavour but this can be omitted
Lemon Extract- optional
Lemon juice + Zest– essential for the lemon taste
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 Lemon Cheesecakes
Once cooled, the cheesecakes will last in the fridge for 3-5 days.
Mini Lemon Cheesecakes- High-Protein, Low-Calorie
Ingredients
Base
- 8 mini biscoff biscuits 64g, can sub for equal parts any biscuit of choice
- 10 g butter melted
Cheesecake
- 130 g light cream cheese room temp
- 170 g yogurt room temp
- 1 egg room temp
- 1 egg yolk
- 1 tsp vanilla
- 1/2 tsp lemon extract optional
- 1 lemon juice + zest
- 30 g granulated zero calorie sweetener or any granulated sweetener of choice
- 40 g vanilla protein vegan or whey- see notes below
Instructions
- Preheat oven to 160c (320F)
- Place 8 muffin liners in a muffin tin
- Add biscuits to a food processor and blend for 10-30 seconds. Add melted butter 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 cheesecake ingredients to a medium bowl and whisk by hand or an electric hand mixer until well combined and no clumps remain. Do not over-mix.
- 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
- Serve with some light whipped cream and extra lemon zest
