Valentine’s Day has a way of making us want dessert that feels romantic, comforting, and a little indulgent. These mini protein cheesecakes are creamy, rich, and melt-in-your-mouth good, but still low-FODMAP, gluten-free, and lactose-free, so you can enjoy the moment without worrying about your gut.
Whether you’re celebrating with someone special or treating yourself after a solid workout, this dessert fits the vibe. It’s sweet without being heavy, protein-packed for recovery, and perfectly portioned so every bite feels intentional and satisfying.
Ingredients: (Serves 6 mini cheesecakes)
For the Biscuit Crust
- 6 gluten-free, lactose-free, low-FODMAP plain biscuits
- 2 tablespoons coconut oil, melted
For the Cheesecake Filling
- 1 cup lactose-free, low-FODMAP Greek-style yogurt
- 1/2 cup lactose-free cream cheese, softened
- 1/4 cup maple syrup
- 1 scoop low-FODMAP vanilla protein powder
- 1 teaspoon vanilla extract
- 1 large egg
- Pinch of salt
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1/3 cup fresh raspberries, chopped
(low-FODMAP portion when divided across servings)
Optional topping
- Extra fresh raspberries
- Dairy-free dark chocolate shavings
Tools you will need:
- Muffin tin
- Silicone or paper muffin liners
- Medium mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Spoon or small scoop
- Oven
How to Make It:
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Preheat your oven to 325°F and line a muffin tin with silicone or paper liners.
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Place the biscuits in a zip-top bag and crush them into fine crumbs using a rolling pin. Transfer to a bowl, add the melted coconut oil, and mix until the texture resembles wet sand.
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Divide the biscuit mixture evenly between the liners and press firmly to form the crust. Bake for 8 minutes, then remove and let cool slightly.
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In a medium bowl, whisk the cream cheese and yogurt until smooth. Add the maple syrup, protein powder, vanilla extract, egg, and salt, and mix until creamy and fully combined.
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Gently fold the chopped raspberries into the batter. Spoon the filling evenly over each crust and smooth the tops.
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Bake for 18 to 22 minutes until the centers are just set. Turn off the oven and let the cheesecakes sit with the door slightly open for 10 minutes.
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Chill in the fridge for at least 1 hour before serving. Add toppings just before enjoying.
A Better Way to Do Valentine’s Dessert
This Valentine’s Day, make something that feels just as good as it tastes. Whip up these mini protein cheesecakes, pour yourself a cozy drink, and turn an ordinary evening into a moment worth savoring. Whether you’re sharing them with someone special or keeping them all to yourself, this is your sign to slow down, indulge a little, and enjoy dessert that loves you back.