Mini Cheesecake Recipe

Mini Cheesecake Recipe

This is the perfect recipe if you enjoy cheesecake but do not want a whole cake all at once. Try this delicious mini cheesecakes with a whipped yoghurt topping today!

Recipe by @lauradrecipes

Serving: 8
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes

For the base:
4 tablespoons natural almond butter
1 cup almond flour
2 tablespoons organic non-irradiated honey

For the cheesecake:
1 cup (240g) Greek yoghurt
2 tubs (150g each) fat free cottage cheese
½ cup ZERO CARB ISOPRO Whey, vanilla flavour
½ cup (4 to 6 egg whites) egg whites
1 teaspoon vanilla extract

For the cream frosting:
1 tablespoon (17g) Casein protein
½ cup plain yoghurt
Granulated sweetener to taste
1 teaspoon vanilla extract


  1. Preheat oven to 175°C and grease lightly a spring-form pan; set aside.
  2. Combine all base ingredients into a mixing bowl and mix with a spoon until a dough-like consistency is reached; separate and press the mixture down into 8 silicone muffin casings.
  3. Using a blender or a handheld blender, mix all cheesecake ingredients together.
  4. Pour the mixture on top of the bases; place in the oven and bake for 25 to 30 minutes. The cheesecakes will set as it cools so be careful not to overcook it.
  5. Once the cheesecake has set, combine the cream frosting ingredients in a mixing bowl and mix with a spoon. Pipe the frosting onto the cakes.
  6. Top with Raspberries

Nutrition facts per serving (180g): calories 276 | Total carbs 19g | Total fat 13g | Protein 24g | Sodium 285mg | Sugar 12g