Individual cheesecakes baked in muffin tins. 18g protein each, no crust needed. They look impressive and taste genuinely rich.
Preheat oven to 160°C (140°C fan). Line a 6-hole muffin tin with paper cases or grease well.
Beat cream cheese with a hand mixer until completely smooth — no lumps. This step matters.
Add Greek yoghurt, protein powder, honey, vanilla, and lemon zest. Beat until smooth and well combined.
Add eggs one at a time, mixing on low speed after each addition. Do not overbeat once eggs are added.
Divide batter evenly among the 6 muffin holes.
Bake 22–25 minutes until the edges are just set but the centre still has a slight wobble.
Turn oven off. Leave cheesecakes inside with door ajar for 30 minutes. This prevents cracking.
Refrigerate at least 3 hours before serving. Top with fresh berries.
Room temperature cream cheese is non-negotiable for a smooth batter. Cold cream cheese leaves lumps that do not bake out.
Want a full week of meals like this matched to your calorie target?
Get My Free Meal Plan →