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–+ servings

Mini High Protein Cheesecakes- New York Style

These easy, creamy & healthier NY Style Mini High Protein Cheesecakes have a crunchy biscuit base, creamy vanilla cheesecake filling and is drizzled with a healthy milk chocolate ganache. They can be mixed up and baked in less than 30 minutes. They are the perfect high protein and low calorie dessert that actually tastes good!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8
Course: Dessert
Calories: 115
Ingredients Method Nutrition Notes

Ingredients
  

Base
  • 3.5 digestive biscuits 52g, can sub for equal parts biscuit of choice
  • 10 g butter melted
  • 5 ml milk or water optional if biscuit base is too dry
Cheesecake
  • 130 g light cream cheese room temp
  • 170 g yogurt room temp
  • 1 egg room temp
  • 1 egg yolk room temp
  • 1 tsp vanilla
  • 30 g granulated zero calorie sweetener or any granulated sweetener of choice
  • 20 g vanilla protein vegan or whey (see notes)
Chocolate Ganache Drizzle
  • 10 g sugar free milk chocolate or normal milk chocolate
  • 20 g yogurt

Method
 

  1. Preheat oven to 160c (320F)
  2. Place 8 muffin liners in a muffin tin
  3. Add digestive biscuits to a food processor and blend for 10-30 seconds. Add melted butter 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 10 minutes then let it cool slightly
  6. Add cream cheese, vanilla, sweetener and protein powder to a bowl. Whisk by hand until well combined
  7. Add yogurt and 1 egg and 1 egg yolk 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. When ready to serve, melt down the chocolate in the microwave (in 30 second increments), or over a bain-marie. Add the yogurt and mix until well combined and a thick ganache is formed
  13. Drizzle the ganache over the cheesecakes and enjoy

Nutrition

Calories: 115kcal

Notes

* This recipe was made using vegan protein, if using whey, omit the egg yolk
*This recipe uses 52g of digestive biscuits for the base. If you want to sub this for a different kind, simply use 52g
*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: vegan vanilla flavoured protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
 
Macros Per Cheesecake (8):
115 Calories
8g Carbs
7g Protein
7g Fat

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