Meal prep your dessert with some Mini Blueberry Protein Cheesecakes! These healthy cheesecake cupcakes are packed with protein, super easy to make, and taste just as good as they look!
For this quick dessert recipe all you’re going to need is a large mixing bowl, something to mix your ingredients with, and some silicone cups like these.
Add right into your large bowl 12 ounces of fat free cream cheese, 1 teaspoon of vanilla extract, 1/3 cup of your choice sweetener, 2 extra large whole eggs, 1 container of blueberry Greek yogurt, 3 tablespoons of blueberry jelly, and 2 scoops of a vanilla protein powder.
Mix all of those ingredients for your mini blueberry protein cheesecakes together until smooth. You can do this with a regular spoon or to speed the process up, a hand mixer.
Pro tip? Let your cream cheese soften up before adding it and it’ll mix in easier!
Take out your silicone cups, something to put them onto like a baking sheet, and coat them with some non-stick cooking spray. I used 15 cups today.
Mini Cheesecake Crust
Evenly distribute 6 tablespoons of graham cracker crumbs into the bottoms of your silicone cups. Make sure to press your crumbs in so that each cup forms a “crust”.
Pour your mini blueberry protein cheesecakes mix on top of your crust and top them with 1/2 cup of fresh or frozen blueberries.
Put them into the oven on 350F/176C for 15-20 minutes. Depending on how many you made and the size of your silicone cups this may take more or less time so make sure to keep an eye on them!
Remove them from the oven, let them cool, and pop them out of your cups. I usually put mine in the fridge for a bit until the texture thickens up like a cheesecake.
Once they cool you can optionally top them. Whipped cream, cool whip, more Greek yogurt, sugar free syrups, or even some protein frosting all make great healthier toppings. Let us know what you use in the comments below.
Try our big Blueberry Protein Cheesecake next!
Mini Blueberry Protein Cheesecakes
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- 12 Ounces Cream Cheese - Fat Free
- 5.3 Ounces Greek Yogurt - Fat Free Blueberry
- ½ Teaspoon Vanilla Extract
- 2 Extra Large Whole Eggs
- 3 Tablespoons Jelly - Blueberry
- 2 Scoops Protein Powder - Vanilla
- ⅓ Cup Sweetener
- 6 Tablespoons Graham Cracker - Crumbs
- ½ Cup Blueberries
- Combine all of your ingredients into a bowl aside from your Graham Cracker Crumbs and Blueberries
- Mix everything together
- Take out 15 Silicone Muffin Cups and coat them with some non-stick cooking spray
- Evenly distribute your Graham Cracker Crumbs into the bottom of each cup
- Pour your mix into them
- Top them with your Blueberries
- Bake on 350F/176C 15-20 minutes
- Calories: 1102
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 2543mg
- Carbs: 116g
- Fiber: 19g
- Sugar: 67g
- Protein: 128g
- Calories: 73
- Fat: .9g
- Saturated Fat: .1g
- Sodium: 169.5mg
- Carbs: 7.7g
- Fiber: 1.3g
- Sugar: 4.5g
- Protein: 8.5g