Mini Lemon Protein Cheesecakes

If you love cheesecake as much as I do, then you're going to love our Mini Lemon Protein Cheesecakes. One of my favorite parts of following a macro-based diet is that there are no foods that are off-limits, but sometimes it's really handy to have foods that are more “macro-friendly” in your back pocket like these Lemon Protein Cheesecakes so that you can both hit your goals and enjoy your food (aka a win-win.)

These cheesecakes are the quick, no-bake type. I have a no-bake Lemon Protein Cheesecake Bowl if you're looking for a quick lemon treat fix. This recipe will give you real cheesecake vibes because we bake them in the oven. Sure, it's not as quick, but they're worth it if you're a true cheesecake lover.

Give these a try and make sure you tag me on Instagram @fithealthymacros so I can see and share!

Mini Lemon Protein Cheesecakes

These creamy mini lemon cheesecakes are bursting with fresh citrus flavor and packed with protein from Greek yogurt and whey. A nutty graham cracker crust and light, tangy filling make them the perfect macro-friendly treat.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 6

Calories 175 kcal

Equipment

• 1 Muffin tin
• 6 Muffin liners
• 2 Mixing bowls
• 2 Mixing spoons
• 1 Hand mixer or stand mixer
• 1 Large casserole dish (for water bath)
• Measuring Cups & Spoons
• 1 Zester or grater
• 1 cooling rack

Ingredients

  

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• 1/2 cup Graham cracker crumbs
• 1/4 cup Macadamia nuts, crushed
• 2 tsp Coconut oil or butter, melted
• 1 block Neufchatel cheese
• 3/4 cup Plain Greek yogurt
• 1/2 cup Plain whey protein powder Vanilla will work, too
• 1/4 cup Milk
• 1 Egg
• 1 tsp Vanilla extract
• 1 tsp Lemon extract
• Zest of 1 lemon

Instructions

 

• Combine melted butter, graham cracker crumbs and macadamia nuts.
• Divide mixture evenly into 6 muffin liners and press firmly.
• Bake at 350 for 5 minutes.
• Meanwhile, beat Neufchatel or cream cheese until smooth.
• Add Greek yogurt, milk, extracts and egg and beat until combined.
• Stir in protein powder and lemon zest until mixture is smooth.
• Evenly divide cheesecake mixture onto the 6 prepared mini crusts. Place muffin tin in a larger casserole dish (or oven-safe dish with sides). Fill dish around the muffin tin with water till about 1⁄2 full. (Baking in a water “bath” will allow for thorough cooking of the cheesecakes.)
• Bake at 300 for 30 minutes.
• Turn off oven and open oven door. Allow cheesecakes to remain in the oven for 20-30 minutes.
• Remove cheesecakes and allow to cool. Refrigerate overnight (or 4-6 hours minimal) before enjoying.

Notes

If you’re not a fan of lemon, omit the lemon extract and
zest. These are lovely with their classic vanilla flavor
alone, or you’re welcome to add mini chocolate chips,
additional nuts, etc.

Nutrition

Serving: 68gCalories: 175kcalCarbohydrates: 7.5gProtein: 15gFat: 16g

Tried this recipe?Let us know how it was!