Santa Hat Mini Protein Cheesecakes
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!
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.
Macros for Santa Hat Mini Protein Cheesecakes
Per Cheesecake (8): 140 Calories 9g Carbs 8g Protein 7.5g FatNutrition
Calories: 140kcal
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