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High Protein Mini Christmas Cheesecakes

High Protein Mini Christmas Cheesecakes - recipe card
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These festive mini cheesecakes are creamy, rich, and packed with protein thanks to Greek yogurt and cottage cheese, yet light enough to enjoy during the holidays. A buttery gingersnap crust and a hint of vanilla and cinnamon give them that classic Christmas flavor.

Ingredients

Scale
  • For the crust:
  • 1/2 cup gingersnap crumbs (about 10 cookies, finely crushed)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • For the filling:
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine gingersnap crumbs, melted butter, and 1 tablespoon sugar until evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form a crust. Bake for 5 minutes, then remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 1 minute. Add the Greek yogurt, cottage cheese, egg, 1/4 cup sugar, vanilla, cinnamon, and salt. Beat until fully combined and creamy, scraping down the sides as needed.
  4. Divide the filling evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, until the centers are set but still slightly jiggly when gently shaken. Avoid overbaking to prevent cracking.
  5. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
  6. If desired, top with a dollop of whipped Greek yogurt and a sprinkle of cinnamon before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months; thaw overnight in the refrigerator. For a protein boost, add 1 scoop of unflavored or vanilla protein powder to the filling, adjusting sweetness to taste. These cheesecakes are not alcoholic; the gingersnap crust provides a festive spice without any alcohol.

Nutrition

Keywords: high protein cheesecakes, mini cheesecakes, Christmas dessert, healthy holiday dessert, Greek yogurt cheesecake, cottage cheese cheesecake, festive dessert, baked cheesecake, protein dessert, low sugar dessert, gingerbread crust, holiday baking

Find it online: https://thehighproteinrecipes.com/high-protein-mini-christmas-cheesecakes/