Mini baked cheesecakes that fit the macros: cream cheese, Greek yogurt and protein powder baked in cupcake liners, topped with a quick raspberry jam. Six cups at 14g of protein and 104 calories each.

Chilling them for a few hours is what turns them from set custard into proper cheesecake.

Ingredients

  • For the cheesecake
  • Protein powder — 1½ scoops, ~45 g (vanilla) [P 36 C 4 F 1]
  • Fat-free cream cheese — ½ cup (4 oz) [P 14 C 6 F 0]
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Whole egg — 1 [P 6 C 0 F 5]
  • Sugar-free maple syrup — 2–3 tbsp
  • Vanilla extract — ½ tsp
  • Lemon — a squeeze
  • Salt — ⅛ tsp
  • For the topping
  • Frozen raspberries — ¾ cup [P 1 C 13 F 0]
  • Honey — ½ tsp
  • Crushed cereal or granola — ¼ cup

Method

  1. Heat the oven to 375°F / 190°C.
  2. Mix. Soften the cream cheese in the microwave, then blend with the yogurt, egg, protein, maple, vanilla, lemon and salt until smooth.
  3. Bake. Spoon into 6 lined muffin cups and bake 22–24 minutes.
  4. Jam. Cook the raspberries with honey and lemon until they break down; spoon over the baked cups, then top with cereal.
  5. Chill. Refrigerate 2–3 hours or overnight.

What to eat it with

  • Graham crackers crushed on top for a crust feel.
  • Lemon zest in the batter and jam.
  • Any berry for the jam.

Variations

  • Different fruit topping: blueberry, strawberry.
  • No topping: plain vanilla cheesecake cups.
  • Dairy-free: plant cream cheese, plant yogurt and plant protein.

Honest notes

  • Fibre: about 1g a cup, mostly from the raspberry jam.
  • Protein depends on your powder: the 14g a cup assumes 1½ scoops of a high-protein powder plus the cream cheese and yogurt.
  • Let them set: they firm up a lot in the fridge — don’t judge them warm.