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Mini Protein Cheesecakes

Creamy Mini Protein Cheesecakes with a simple no-bake crust and a rich filling made from cream cheese, Greek yogurt and vanilla protein powder. These easy individual cheesecakes are high in protein, perfectly portioned and ideal for healthy desserts, snacks or meal prep. 🍮🤍
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy cheesecake recipe, mini protein cheesecake recipe, mini protein cheesecakes, mini protein cheesecakes no bake, no bake mini protein cheesecake recipe
Servings 12

Ingredients

Base Crust

  • 1 cup nuts (like almonds or walnuts)
  • 1 cup dates, (if dates are dry, soak 10 minutes in warm water and drain)
  • 1/4 cup rolled oats
  • 2 tablespoons coconut oil, melted

Cheesecake Filling

  • 1 cup cream cheese, softened
  • 1 cup thick Greek-style yogurt
  • 1 scoop vanilla protein powder
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Optional Toppings

  • Fresh fruit or berries
  • Chocolate drizzle
  • Chopped nuts
  • Fruit compote or sauce
  • Lemon or orange zest
  • Nut butter drizzle

Instructions

  • Line a 12-cup muffin tin with paper liners. Or use a silicon muffin pan. 

Base Crust

  • In a food processor blend nuts, dates, oats and coconut oil until combined into a sticky dough. You can leave it chunky if preferred or blend until smooth.
    Press about 1 tablespoon of crust mixture into each liner.
    Place the pan in the refrigerator while preparing the filling.

Cheesecake Filling

  • In a mixing bowl, beat cream cheese until smooth.
    Add Greek yogurt, protein powder, maple syrup, vanilla and lemon juice.
    Mix until completely smooth and creamy.
    Divide filling evenly among the prepared crusts.
    Refrigerate for at least 3-4 hours or until firm.
    Add desired toppings before serving.
    Notes:
    For extra protein, add an additional half scoop of protein powder if needed.
    Store in the refrigeratorfor up to 5 days or freeze for up to 2 months.
    Allow frozen cheesecakes to thaw slightly before serving.
    Blended Bites Tips 💡
    Use full-fat cream cheese for the creamiest texture.
    Greek yogurt works best when it's thick and strained.
    Chill thoroughly before serving so the filling firms up properly.
    Line your muffin tin for easy removal.
    Add toppings just before serving for the freshest presentation.
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