Name: Healthy Cheesecake Recipes Mini Basque Cheesecake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup nonfat Greek yogurt; 8 oz reduced-fat cream cheese, softened; 2 large eggs; 1/3 cup granulated sweetener of choice; 1 tbsp cornstarch; 1 tsp vanilla extract; Pinch of salt; Optional: fresh berries or a drizzle of honey for serving

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When I first baked this mini Basque cheesecake, I didn’t expect it to become one of my favorite healthy cheesecake recipes, but here we are. The thing is, it’s rich without being heavy, light yet still indulgent, and packed with protein. If you’ve ever wanted dessert that feels like a treat but still fits into your day without tipping the scale, this one’s it. I know the words healthy and cheesecake don’t usually sit next to each other, but this recipe changes that. With the magic of Greek yogurt and a clever mix of ingredients, you’ll get a high protein cheesecake that feels creamy and satisfying without the sugar overload. Honestly, it tastes so good, no one would guess it belongs on a list of low calorie high protein recipes. I call them mini miracles. I’ll be honest, I’ve tried so many mini cheesecake recipes over the years, and most were either too dry, too bland, or felt more like a protein bar in disguise. But this one? It’s smooth, slightly caramelized around the edges, and the portion size means you don’t have to share. It’s my go-to protein cheesecake recipe when I want something that works both as dessert and as part of my healthy high protein recipes collection. And yes, it’s an easy mini cheesecake recipe—one you can whip up in no time and feel good about afterwards.

1) Key Takeaways
2) Easy Mini Basque Cheesecake Recipe
3) Ingredients for Mini Basque Cheesecake
4) How to Make Mini Basque Cheesecake
5) Tips for Making Mini Basque Cheesecake
6) Making Mini Basque Cheesecake Ahead of Time
7) Storing Leftover Mini Basque Cheesecake
8) Try these Desserts next!
9) Mini Basque Cheesecake
10) Nutrition

1) Key Takeaways

This mini Basque cheesecake is part of my favorite healthy cheesecake recipes.
It is high in protein and surprisingly low in calories.
Greek yogurt and reduced-fat cream cheese keep it creamy and light.
Perfect for portion control and easy enough for weeknight baking.

2) Easy Mini Basque Cheesecake Recipe

I always smile when I think about this recipe. Who knew something that tastes so indulgent could also fit into the healthy cheesecake recipes category? When I pull these little cheesecakes out of the oven, I feel like I cheated the system. They are creamy, rich, yet somehow light enough that you don’t feel like you’ve undone your entire week of good choices.

The batter comes together quickly. You blend Greek yogurt with reduced-fat cream cheese, sweetener, and eggs. The oven does the rest. No water bath, no fuss, just golden tops and creamy centers. I’ve tried plenty of mini cheesecake recipes before, but this one takes the cake—literally.

What makes it even better is how it checks so many boxes. It’s a protein cheesecake recipe, a low calorie high protein recipe, and an easy mini cheesecake recipe all in one. If you’re collecting Healthy High Protein Recipes, this one should be on your list.

3) Ingredients for Mini Basque Cheesecake

Greek Yogurt: I like nonfat Greek yogurt for its creamy texture and protein boost. It blends well and keeps the cheesecake light.

Cream Cheese: I go for reduced-fat cream cheese. It’s smooth, it whips easily, and it balances richness with fewer calories.

Eggs: These help bind the cheesecake together. Fresh large eggs work best for a consistent texture.

Sweetener: I use a granulated sweetener. Pick the one you like most. It keeps the cheesecake sweet without the sugar crash.

Cornstarch: A spoonful keeps the texture firm but still creamy. It’s a quiet helper that you don’t taste but you’ll miss if it’s not there.

Vanilla Extract: Just a teaspoon adds warmth and rounds out the flavor.

Salt: A pinch sharpens all the other flavors. Don’t skip it. It’s small but mighty.

Toppings: I sometimes add berries or a drizzle of honey when I want to dress them up.

4) How to Make Mini Basque Cheesecake

Step 1. Preheat your oven to 400°F. Line a muffin tin with parchment cups. This step helps keep cleanup easy and the cheesecakes from sticking.

Step 2. In a bowl, beat the cream cheese and Greek yogurt until smooth. It should look like thick whipped cream when you’re done.

Step 3. Add eggs, sweetener, cornstarch, vanilla, and salt. Mix until combined. The batter should be silky with no lumps.

Step 4. Divide the batter evenly among the parchment cups. Each one should be nearly full, and that’s fine—they puff up while baking and then settle down as they cool.

Step 5. Bake for 22 to 25 minutes. The tops should look golden brown with little cracks. Don’t panic if they wobble in the middle—they set as they cool.

Step 6. Let them cool before serving. I like them even more after a few hours in the fridge.

5) Tips for Making Mini Basque Cheesecake

I’ve learned a few tricks after baking these many times. First, don’t overmix once the eggs go in. Too much mixing brings in air and can cause cracks that look less pretty.

I also recommend using room temperature cream cheese and yogurt. Cold ingredients can clump and leave lumps that never quite smooth out. A little patience makes for a silkier batter.

Lastly, resist the urge to keep checking on them. Open the oven door too often and you’ll lose heat. Trust the timer. Let the golden tops guide you.

6) Making Mini Basque Cheesecake Ahead of Time

I often bake these the night before. They taste even better chilled. That caramelized edge deepens in flavor and the creamy center firms just enough to slice cleanly.

If you plan to serve them at a gathering, it’s handy to have them ready the day before. Pop them into the fridge and pull them out when your guests arrive. No stress, no last-minute rushing.

They hold up well in the fridge for several days, so you can space out your treats during the week without baking again.

7) Storing Leftover Mini Basque Cheesecake

Store leftovers in an airtight container in the fridge. They stay fresh for up to five days. The texture stays creamy and the flavor even improves with time.

If you like to freeze desserts, these mini cheesecakes work well. Wrap them tightly and freeze for up to two months. Thaw overnight in the fridge before serving.

I sometimes freeze half the batch when I bake. That way I don’t eat them all at once, though I admit it doesn’t always work as planned.

8) Try these Desserts next!

9) Mini Basque Cheesecake