Posted on Mar 27, 2023 by Macro Mike

  • serves 8
  • prep time 10-15mins
  • cooking time 20-25min


130gLight cream cheese or vegan room temp⁠
170g Yogurt of choice room temp⁠
1Egg room temp⁠ or vegan alt⁠
1Egg yolk room temp⁠ or vegan alt⁠
1 TspVanilla⁠
30gGranulated zero calorie sweetener⁠
20g@macromike vanilla buttercream⁠ premium almond protein⁠
52gDigestive biscuits
10g Butter of choice, melted⁠
5mlMilk or water (optional if base is too dry)⁠
Chocolate Ganache⁠:
10gSugar free milk chocolate or any milk chocolate⁠
20g Yogurt⁠ of choice⁠

Created by: @eliya.eats

They’re super rich and creamy, have a crunchy cookie base with a delisshh cream cheese filling infused with our Vanilla Buttercream Almond Protein and a drizooool of melted choc on top for extra decadence!



  • protein 7g⁠
  • fat 8g
  • carbs 7g⁠
  • calories 115 (8)


  1. Preheat oven to 160c (320F)⁠
  2. Place 8 muffin liners in a muffin tin⁠
  3. Blend digestive biscuits in a food processor, add melted butter and mix until a slightly sticky crumble forms⁠
  4. Add 1.5 tsp of the base mixture to each cupcake liner - Bake for 10 minutes⁠
  5. Add cream cheese, vanilla, sweetener and protein powder to a bowl & Whisk until well combined⁠
  6. Add yogurt, 1 egg and 1 egg yolk and using an electric hand mixer (or a normal whisk), whisk until just combined & no clumps remain. Do not over mix⁠
  7. Add 2 tbsp batter into each cupcake liner over the cooled base⁠
  8. Bake for 20-25 minutes over a water bath (optional)⁠
  9. Allow to cool slightly before refrigerating for minimum 1 hour⁠
  10. melt chocolate in the microwave (in 30 second increments) & the yogurt and mix until well combined and a thick ganache is formed⁠
  11. Drizzle the ganache over the cheesecakes and enjoy⁠