High-Protein Gingerbread Cheesecake Cups
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: High-Protein
Ingredients
Scale
- 1.5 cups Graham cracker crumbs (or crushed ginger snaps)
- 3 tablespoons melted butter or coconut oil
- 1 teaspoon ground ginger (for the crust)
- 16 oz low-fat cream cheese, softened
- 1 cup plain non-fat Greek yogurt
- 2 scoops vanilla whey protein powder
- 1/4 cup blackstrap molasses
- 1 large egg
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 cup stevia or preferred granulated sweetener
Instructions
- Step 1: Prepare the Oven and Muffin Tin: Preheat your oven to 325°F (160°C). Line a standard 12-slot muffin tin with paper or silicone liners. If you are not using liners, make sure to grease the tin thoroughly with non-stick cooking spray to ensure easy removal.
- Step 2: Create the Spiced Crust: In a small mixing bowl, combine the graham cracker crumbs, melted butter, and one teaspoon of ground ginger. Stir until the mixture looks like wet sand. Press about one tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly. Pre-bake the crusts for 5 minutes, then remove them from the oven.
- Step 3: Mix the Protein Cheesecake Filling: In a large bowl, beat the softened cream cheese and sweetener together until smooth and fluffy. Add the Greek yogurt, molasses, protein powder, and all the spices. Mix until well combined. Finally, add the egg and mix on low speed just until it disappears into the batter. Do not overmix at this stage, as it can cause the cheesecakes to crack.
- Step 4: Fill and Bake: Divide the cheesecake batter evenly among the 12 muffin slots, filling each one nearly to the top. Place the tin back in the oven and bake for 18 to 22 minutes. The edges should be set, but the centers should still have a slight jiggle when you gently shake the pan.
- Step 5: Cool and Set: Remove the tin from the oven and let the cups cool to room temperature. Once cooled, place the tin in the refrigerator for at least 3 hours, or ideally overnight. This chilling process is essential for the cheesecake to reach its final creamy consistency and for the flavors to meld together.