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–+ servings

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Calories: 152
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 160c (320F)
  2. Place 8 muffin liners in a muffin tin
  3. 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
  4. 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
  5. Bake for 8-10 minutes then let it cool slightly
  6. Add cream cheese, vanilla, sweetener, cocoa powder and protein powder to a bowl. Whisk by hand until well combined
  7. 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
  8. Add 2 tbsp batter into each cupcake liner over the cooled base
  9. 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
  10. Bake for 20-25 minutes
  11. Allow to cool slightly before refrigerating for minimum 1 hour
  12. Melt chocolate and milk in the microwave or over a bain-marie and drizzle on top of cheesecakes

Nutrition

Calories: 152kcal

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

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