Mini Protein Cheesecakes with Protein Bar Crust
Serves 8
10 mins prep
20 mins cook
30 mins total
Mini Protein Cheesecakes with a Protein Bar Crust - easy, healthy, high protein cheesecake bites made with greek yogurt and protein powder, and a protein bar for the crust! These mini cheesecakes are made in a muffin tin and perfect for a single serve or small batch baking. Gluten-free and sugar-free too!
Preheat oven to 350°F, line a 8-cup muffin pan with cupcake liners or parchment liners.
Tear each protein bar into 4 pieces, roughly flatten and shape, and place in muffin cups.
Bake for 2 minutes to soften protein bar.
Press down protein bar onto bottom and spread evenly using back of a spoon. Allow to cool 2 minutes, then place in freezer to cool completely - about 5 minutes.
Reduce oven temperature to 325°F.
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add Greek yogurt and milk and beat again until combined.
Beat in vanilla protein powder, scraping down the sides if needed.
Add egg and beat until just combined. Do not over-mix.
Use a spoon to divide the cheesecake batter among muffin cups, filling about about ¾ way to the top. Smoothen tops.
Bake for 15 minutes. Center of the top should be jiggly or soft to the touch.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes.
Place in the fridge for a couple of hours to chill, then enjoy!
