Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons melted light butter or unsweetened applesauce
- 8 oz low-fat cream cheese, softened to room temperature
- 1 cup non-fat plain Greek yogurt
- 2 scoops vanilla whey or casein protein powder
- 1/4 cup monk fruit sweetener (or preferred granulated sweetener)
- 1/2 cup low-fat eggnog
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
Instructions
- Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper or silicone liners. In a small bowl, combine the graham cracker crumbs with the melted butter or applesauce. Stir until the mixture resembles wet sand. Press approximately one tablespoon of the crust mixture into the bottom of each liner. Use the back of a spoon or a small glass to press the crumbs down firmly into an even layer.
- In a large mixing bowl, beat the softened cream cheese and Greek yogurt together using a hand mixer on medium speed until the mixture is completely smooth and lump-free. Add the protein powder, monk fruit sweetener, vanilla extract, and ground nutmeg. Mix again until well incorporated. Finally, add the egg and the eggnog, whisking on low speed just until the batter is combined. Avoid over-mixing to prevent excess air from entering the batter, which can cause cracking.
- Distribute the cheesecake batter evenly among the 12 prepared muffin cups, filling each one about three-quarters of the way to the top. Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes. You will know they are done when the edges are set but the centers still have a slight jiggle. Turn off the oven and leave the door slightly ajar for 10 minutes to allow the cheesecakes to cool gradually.
- Remove the tin from the oven and let the cups cool to room temperature on a wire rack. Once cooled, move the tin to the refrigerator and chill for at least 3 to 4 hours, though overnight is best for the flavor to fully develop. When ready to serve, carefully remove the cheesecakes from their liners. Garnish with a light dusting of fresh nutmeg or a small dollop of light whipped cream.
- Cook Time: 40 minutes