These mini cheesecakes are perfect for the holidays—sweet, creamy, and full of festive charm, yet lightened up with added protein. They’re portion-controlled, freezer-friendly, and require only simple ingredients. Whether you’re staying on track with your fitness goals or just looking for a healthier holiday dessert, these are a fun and satisfying option that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Plain or vanilla Greek yogurt
Light cream cheese or Neufchâtel cheese
Protein powder (vanilla or unflavored)
Egg
Honey or maple syrup
Vanilla extract
Strawberries (tops sliced flat)
Whipped topping (store-bought or homemade)
Optional: crushed graham crackers or almond flour for base
Directions
Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease.
In a mixing bowl, beat together the Greek yogurt, cream cheese, protein powder, egg, honey/maple syrup, and vanilla extract until smooth.
If using a crust, press about ½ teaspoon of crushed graham crackers or almond flour into the bottom of each liner.
Spoon the cheesecake filling into each mini muffin cup, filling nearly to the top.
Bake for 12–15 minutes, or until centers are set and no longer jiggly.
Let cool completely, then refrigerate for at least 1–2 hours (or overnight) to chill and firm up.
Before serving, top each cheesecake with an upside-down strawberry and a dollop of whipped topping to resemble Santa hats.
Keep chilled until ready to serve.
Servings and timing
This recipe makes approximately 12 mini cheesecakes. Prep time: 15 minutes Cook time: 15 minutes Chill time: 1–2 hours Total time: About 2 hours 30 minutes
Variations
Chocolate version: Add cocoa powder or chocolate protein powder for a richer flavor.
Berry swirl: Drop a small spoonful of raspberry puree on top before baking and swirl for a marbled look.
Crustless: Skip the base entirely for a lighter, lower-carb option.
Keto-friendly: Use a sugar-free sweetener and almond flour crust.
Dairy-free: Use plant-based yogurt, vegan cream cheese, and a vegan protein powder.
Storage/Reheating
Storage: Store mini cheesecakes in an airtight container in the fridge for up to 5 days. Freezing: Freeze without toppings for up to 2 months. Thaw overnight in the fridge before decorating. Reheating: Not recommended; these are best served chilled.
FAQs
Can I make these without protein powder?
Yes, you can omit the protein powder, though the texture may be slightly softer and protein content will be lower.
What kind of protein powder works best?
Whey or casein blends work well, but plant-based protein can also be used with minor texture adjustments.
Can I make this recipe in regular muffin tins?
Yes, increase baking time to about 18–22 minutes and use cupcake liners for easier removal.
Do I need to use a crust?
No, these are delicious with or without a crust. Going crustless makes them lighter and faster.
How do I make the Santa hat look?
Use hulled strawberries placed upside-down, then add a dot of whipped topping on top and a ring around the base.
Can I use flavored Greek yogurt?
Yes, but adjust the amount of sweetener based on how sweet the yogurt is.
How do I know when the cheesecakes are done?
They should be set and slightly firm to the touch with no jiggling in the center.
Are these gluten-free?
Yes, if you use gluten-free graham crackers or skip the crust entirely.
Can I make these ahead of time?
Absolutely—they’re great for prepping a day or two ahead of your event.
Are these suitable for kids?
Yes! They’re festive, fun, and contain healthier ingredients, making them a great holiday treat for all ages.
Conclusion
Santa Hat Mini Protein Cheesecakes are the perfect mix of festive fun and wholesome indulgence. With a creamy texture, balanced sweetness, and adorable holiday flair, they’re a show-stopping treat that doesn’t derail your health goals. Whether you’re prepping for a party or making a cozy batch for yourself, these mini cheesecakes bring joy and flavor in every bite.
Santa Hat Mini Protein Cheesecakes are festive, bite-sized holiday treats made with Greek yogurt, light cream cheese, and protein powder. Topped with strawberries and whipped topping, they’re adorable, delicious, and packed with protein.
Ingredients
1 cup plain or vanilla Greek yogurt
8 oz light cream cheese or Neufchâtel cheese, softened
1 scoop (about 30g) vanilla or unflavored protein powder
1 large egg
3 tbsp honey or maple syrup
1 tsp vanilla extract
12 strawberries, tops sliced flat
Whipped topping (store-bought or homemade)
Optional: 1/4 cup crushed graham crackers or almond flour (for base)
Instructions
Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease each cup.
In a mixing bowl, beat together the Greek yogurt, cream cheese, protein powder, egg, honey/maple syrup, and vanilla extract until smooth and creamy.
If using a crust, press about 1/2 teaspoon of crushed graham crackers or almond flour into the bottom of each muffin liner.
Spoon the cheesecake filling into the prepared cups, filling nearly to the top.
Bake for 12–15 minutes, or until centers are set and no longer jiggly.
Let cool completely in the pan, then refrigerate for at least 1–2 hours (or overnight) to firm up.
Before serving, place an upside-down strawberry on top of each cheesecake and add a small dollop of whipped topping on the tip and base to form a Santa hat.
Serve chilled and enjoy!
Notes
Skip the crust for a lower-carb, crustless version.Use sugar-free sweetener and almond flour crust for a keto-friendly option.Can be made dairy-free with plant-based yogurt, cream cheese, and protein powder.Decorate just before serving to keep the whipped topping firm and fresh.Make ahead and refrigerate for up to 5 days or freeze (without toppings) for up to 2 months.
