These mini protein cheesecakes are a small revolution in the kitchen. Behind their classic appearance lies a recipe designed to combine pleasure and health benefits. Their smooth texture, enhanced by Greek yogurt, provides a freshness that pairs perfectly with the crunchy graham cracker base.
The ingredient that makes all the difference? Shop Santé's IsoGen® protein. With its blend of isolate and collagen-rich beef protein, it enriches the recipe with complete proteins without compromising on deliciousness. Every bite becomes a comforting dessert that also fuels your energy.
Versatile and convenient, these individual cakes fit easily into a lunchbox or make a perfect post-workout snack. Top them with fresh fruit, a drizzle of honey, or homemade coulis to transform them into a unique treat every time.
And if you want to go further, IsoGen® powder blends just as easily into many of your everyday recipes. A simple choice to enhance your recipes while adding a touch of quality protein.
Ingredients ( (12 servings)
Crust
- 250 ml (1 cup) of Graham cracker crumbs
- 60 ml (¼ cup) of melted unsalted butter
- 30 ml (2 tbsp) of granulated sugar
Cheese preparation
- 227 g (½ lb) of room temperature cream cheese
- 80 ml (⅓ cup) of granulated sugar
- 1 large egg
- 5 ml (1 tsp) of vanilla extract
- 5 ml (1 tsp) of lemon juice
- 1.25 ml (¼ tsp) of table salt
- 180 ml (¾ cup) of plain Greek yogurt
- 45 g (⅓ cup) of IsoGen® protein powder (vanilla)
- 10 ml (2 tsp) of cornstarch
Preparation
- Preheat oven to 325°F (165°C) and line a muffin tin (12 cavities) with paper baking cups.
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Divide the mixture among the cupcake liners (about 1 1/2 tbsp (22.5 ml) of mixture per liner) and press firmly to form a compact base.
- Bake the crusts for 7 minutes, then remove from the oven, press lightly and let cool.
- In a large bowl, using a hand mixer, beat the softened cream cheese with the sugar until smooth. Add the egg, vanilla extract, lemon juice, and salt. Then, stir in the Greek yogurt, vanilla protein powder, and cornstarch, and mix until well combined.
- Spread the cheese mixture over the pre-baked graham crackers. Bake for 20 minutes or until the edges are set, but the center is still slightly wobbly.
- Turn off the oven, slightly open the door, and let the mini cheesecakes cool for 10 minutes to prevent cracking. Remove from the oven, let cool completely to room temperature, then refrigerate for at least 2 hours before serving.
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Garnish with jam, coulis of your choice or fresh fruit when ready to eat.
Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)
