These protein-packed mini cheesecakes are the perfect balance of indulgence and nourishment. Made with creamy Greek or coconut yogurt,collagen-boosting peptides, and just the right touch of sweetness, they deliver a rich, velvety texture without the guilt. The graham cracker crust adds a classic crunch, while each bite provides a boost of protein to keep you satisfied. Enjoy them as a wholesome dessert, a post-workout treat, or a crowd-pleasing option for gatherings. These mini cheesecakes prove that better-for-you baking can still taste decadent. Yonder collagen makes this snack complete.
About Tamra Oda, wife, homeschooling mom of two, and Nutritional Therapy Practitioner
Tamra Oda is a wife, homeschooling mom of two, and Nutritional Therapy Practitioner who specializes in prenatal, pregnancy, and postpartum health. She is passionate about teaching women the importance of epigenetic wellness that spans generations.
To learn more about me, you can check out my Instagram @tamraoda
Frequently Asked Questions
Can I make Protein Cheesecake ahead of time?
Yes. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months and thaw as needed. They make an easy grab-and-go option.
Does the collagen survive baking?
Yes. Yonder collagen is hydrolyzed, so it is already broken down into small, heat-stable peptides. They hold up through standard baking temperatures and only break down at far higher heat, so you get the same collagen whether you bake this recipe or enjoy the batter raw.
How does the collagen work in this recipe?
It adds about 10 to 20g of collagen (one to two scoops) plus a bonus of clean grass-fed protein, and flavorless collagen blends in without changing the taste or texture.
Which Yonder collagen works best in this recipe?
Flavorless Yonder collagen is the best match here, since it blends in without adding sweetness or changing the flavor. For a flavored twist, our chocolate or vanilla collagen works too.
