Mini Pistachio Cheesecakes

Looking for a high-protein, low-calorie dessert that’s sugar-free and easy to make? These Mini Protein Pistachio Cheesecakes by @eatingforfuel are the perfect treat for Valentine’s Day, Pal-entine’s Day, or any time you’re craving a creamy, nutty indulgence—without the sugar crash! Made with Natvia Natural Sweetener Canister 350g, they’re light, delicious, and naturally sweetened. Plus, they pack 7g of protein per serve, making them a healthier alternative to traditional cheesecakes.

PREP TIME: 10 MINUTES

BAKE TIME: 18-20 MINUTES

SET TIME: 2-3 HOURS

TOTAL TIME: 3 HOURS 20 MINUTES

Ingredients

For the base:

1/2 cup thick protein yoghurt
2/3 cup light cream cheese
1 egg
1 tsp vanilla
1/4 cup Natvia Natural Sweetener Canister 350g
30g pistachios, chopped to mix in
1 tsp cornflour

Topped with:

40g white chocolate
1 tbsp yoghurt

Method

Spray a silicone cupcake tray with oil until fully greased snd preheat oven to 180 degrees Celsius fan forced.
In a medium mixing bowl, combine your yoghurt, cream cheese, vanilla and egg until smooth. Now add in your Natvia Natural Sweetener Canister 350g and corn flour. You may like to use a whisk to ensure the mixture is smooth and free from lumps.
Chop up your pistachios and stir them into the cheesecake mixture.
Divide the mixture evenly into 6 cupcake moulds and bake for 18-20 mins or until evenly cooked through.
Let cool. To make the ganache, melt your white chocolate in 25 second intervals in the microwave, stirring between each. Once melted, add a tbsp of yoghurt and mix well. Divide this evenly to the top of all 6 cheesecakes. Optionally, add on some more chopped pistachios.
Refrigerate for 2-3 hours until set. Enjoy!