These easy, creamy Santa Hat Mini Protein Cheesecakes are a high-protein and low-calorie alternative to traditional cheesecake, while still tasting just as indulgent. Each cheesecake features a crunchy biscuit base, creamy vanilla cheesecake filling, and is topped with a fresh strawberry ‘Santa hat’ and a dollop of whipped cream. Festive, delicious, and easy to make, they’re the perfect healthy dessert for the holiday season!
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Why you will love these Santa Hat Mini Protein Cheesecakes
Festive Appeal: The adorable strawberry “Santa hats” make these cheesecakes perfect for holiday gatherings, adding a fun and festive touch to dessert tables.
Healthier Option: With high protein content and lower calories, these cheesecakes allow you to enjoy an 80/20 lifestyle during the holidays.
Portion Control: The mini size makes them perfect for portion control, so you can enjoy a sweet treat without overindulging.
Easy to Make: Despite their elegant appearance, these cheesecakes are simple to prepare, making them accessible for home bakers of all skill levels.
Crowd-Pleasing Flavor: The creamy cheesecake filling and crunchy base are a classic combination that everyone loves, while the fresh strawberry topping adds a burst of flavor and a festive twist.
Kid-Friendly Fun: Kids will enjoy the playful “Santa hat” design, making this dessert a hit with the whole family.
Versatile Dessert: These cheesecakes are perfect for holiday parties, family dinners, or even as a thoughtful edible gift for loved ones.
Macros for Santa Hat Mini Protein Cheesecakes
Per Cheesecake (8):
140 Calories
9g Carbs
8g Protein
7.5g Fat
Ingredients & Substitutions for Santa Hat Mini Protein Cheesecakes
Mini Biscoff 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
Egg yolk- the creaminess of the yolk helps balance the texture, preventing it from being too dry or dense
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, sub for cornstarch or flour. I use the Vanilla Buttercream protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Vanilla- Adds flavour but this can be omitted
Strawberry- For the ‘santa hats’
Light Whipped cream- for topping, can sub for normal whipped cream
Cooking tips for Mini Protein Cheesecakes
ooking 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 Santa Hat Mini Protein Cheesecakes
To keep your Santa Hat Mini Protein Cheesecakes fresh and festive, follow these storage tips:
- Refrigerator: Store the cheesecakes in an airtight container in the refrigerator for up to 4-5 days. Make sure the strawberries and whipped topping are fresh before serving, as they can soften over time.
- Prepping in Advance: If you’re preparing them ahead of time, you can refrigerate the cheesecakes without the strawberries and whipped cream. Add the toppings just before serving to keep them looking their best.
- Freezing Option: You can freeze the cheesecakes without the strawberries and whipped cream for up to 2 months. Wrap each cheesecake tightly in plastic wrap, then place them in a freezer-safe container. When ready to enjoy, thaw them in the refrigerator overnight and add the toppings before serving.
Santa Hat Mini Protein Cheesecakes
Ingredients
Base
- 64 g mini biscoff biscuits about 8, can sub for equal weight of any biscuit
- 20 g light butter melted, sub for normal or vegan butter or oil
Cheesecake
- 150 g light cream cheese room temp
- 150 g vanilla yogurt room temp
- 1 egg room temp
- 1 egg yolk room temp
- 1 tsp vanilla
- 40 g granulated sweetener this recipe uses a zero calorie alternative but any granulated sweetener will work
- 40 g vanilla protein *see notes
Topping
- 8 Fresh Strawberries
- light whipped cream sub for full fat whipped cream
- icing sugar optional, for dusting
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F). Line a muffin tin with 8 cupcake liners.
- Add the Biscoff biscuits to a food processor and blend for 10-30 seconds until fine crumbs form. Pour in the melted butter and process until a slightly sticky crumble forms.
- Add 1.5 teaspoons of the base mixture to each cupcake liner. Press down firmly to form an even layer. Bake for 8-10 minutes, then let cool slightly.
- In a large mixing bowl, combine the cream cheese, Greek yogurt, sweetener, egg, egg yolk, vanilla extract, and protein powder (if using). Whisk by hand or with an electric hand mixer until smooth and no clumps remain.
- Spoon 2 tablespoons of the filling over each baked base, spreading evenly. Place the muffin tin in a water bath (optional but recommended) and bake for 20-25 minutes, or until the centers are just set.
- Allow the cheesecakes to cool to room temperature, then refrigerate for a minimum of 3 hours or overnight for the best results.
- Top each cheesecake with a dollop of light whipped cream and a strawberry to create the "Santa hat." Optionally, dust with icing sugar for an extra festive touch.
Notes
- Using a water bath helps create a smooth, crack-free cheesecake texture.
- These cheesecakes can be stored in the fridge for up to 4-5 days.
- Protein Powder- 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, sub for cornstarch or flour. I use the Vanilla Buttercream protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
- Yogurt used: Yopro Vanilla Protein Yogurt *Can use plain yogurt
- *This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
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