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–+ servings

Mini Lemon Cheesecakes- High-Protein, Low-Calorie

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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Prep Time 15 minutes
Cook Time 19 minutes
Chill time 8 hours
Servings: 8
Course: Dessert
Calories: 120
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 160c (320F)
  2. Place 8 muffin liners in a muffin tin
  3. Add 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 8-10 minutes then let it cool slightly
  6. 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.
  7. Add 2 tbsp batter into each cupcake liner over the cooled base
  8. 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
  9. Bake for 20-25 minutes
  10. Allow to cool slightly before refrigerating for minimum 1 hour
  11. Serve with some light whipped cream and extra lemon zest

Nutrition

Calories: 120kcal

Notes

* This recipe was made using vegan protein, if using whey, omit the egg yolk
*This recipe uses 64g of Biscoff biscuits for the base. If you want to sub this for a different kind, simply use 64g
*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: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
 
Macros Per Cheesecake (8):
120 Calories
8g Carbs
8g Protein
6g Fat

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