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Santa Hat Mini Protein Cheesecakes

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Calorie

Description

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

  1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease each cup.
  2. In a mixing bowl, beat together the Greek yogurt, cream cheese, protein powder, egg, honey/maple syrup, and vanilla extract until smooth and creamy.
  3. If using a crust, press about 1/2 teaspoon of crushed graham crackers or almond flour into the bottom of each muffin liner.
  4. Spoon the cheesecake filling into the prepared cups, filling nearly to the top.
  5. Bake for 12–15 minutes, or until centers are set and no longer jiggly.
  6. Let cool completely in the pan, then refrigerate for at least 1–2 hours (or overnight) to firm up.
  7. 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.
  8. 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.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 90
  • Sugar: 6g
  • Sodium: 70mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 25mg

Find it online: https://lisarecipe.com/santa-hat-mini-protein-cheesecakes/