Mini Pineapple Coconut Protein Cheesecakes
These mini cheesecakes combine creamy cheesecake flavors with bright pineapple and cozy coconut, packed with protein and perfectly portioned for a guilt-free treat.
Servings: 12 servings
Calories: 150kcal
Ingredients
For the Cheesecake Filling
- 8 oz Cream cheese, softened Let it sit out for 30 to 45 minutes to avoid lumps.
- 1 cup Plain Greek yogurt Alternatively, use vanilla for a sweeter flavor.
- 1 scoop Vanilla protein powder Choose a brand you enjoy.
- 2 large Eggs Add one at a time to avoid overmixing.
- 1/4 cup Sweetener (maple syrup, honey, or zero calorie) Adjust to taste.
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 cup Canned crushed pineapple, drained Make sure to drain it well.
- 1/2 cup Unsweetened shredded coconut Reduce sweetener if using sweetened coconut.
For the Crust
- 1 cup Graham cracker crumbs You can substitute with gluten-free crumbs if needed.
- 4 tbsp Melted butter
Instructions
Preparation
- Preheat your oven to 325 F (160 C). Line a muffin pan with paper liners.
- In a bowl, stir graham crumbs with melted butter until well combined. Press about 1 tablespoon into each liner.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add Greek yogurt, sweetener, vanilla, salt, and protein powder to the cream cheese and mix until smooth.
- Mix in eggs one at a time, ensuring not to overmix.
- Fold in well-drained crushed pineapple and shredded coconut.
- Divide the batter between the lined muffin cups.
- Bake for about 18 to 22 minutes until set around the edges with a slight jiggle in the center.
- Let cool in the pan for 15 minutes, then transfer to the fridge for at least 3 hours, preferably overnight.
Notes
These cheesecakes are freezer-friendly. For a gluten-free option, use gluten-free graham crumbs. Store in an airtight container in the fridge for up to 4-5 days; they taste even better on the second day.