Mini Chocolate Cheesecakes
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!
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
Notes
*This recipe uses 62g of Digestive biscuits for the base. If you want to sub this for a different kind, simply use 62g
*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.
Protein used: Deluxe Chocolate from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Yogurt used: Yopro Vanilla Protein Yogurt
*Can use plain yogurt
Chocolate Used: Lindt Sugar Free Milk Chocolate
Macros Per Cheesecake (8):
152 Calories
10g Carbs
9.5g Protein
8g Fat
Nutrition
Calories: 152kcal
Tried this recipe?Let us know how it was!