Creating Mini Protein Cheesecakes is a breeze when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Crust: In a bowl, mix the almond flour and melted coconut oil until combined. Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners.
3. Mix the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, Greek yogurt, honey or maple syrup, protein powder, and vanilla extract until smooth and creamy.
4. Incorporate Cocoa Powder: If you’re making chocolate cheesecakes, add cocoa powder to the filling and mix until fully integrated.
5. Fill the Muffin Tin: Spoon the cheesecake mixture over the crusts in the muffin tin, filling them about 3/4 full.
6. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges are set and the centers are slightly jiggly.
7. Cool Down: Remove from the oven and let the cheesecakes cool at room temperature for about 15 minutes. Then transfer them to the refrigerator to chill for at least 1 hour.
8. Top and Serve: Once chilled, add your favorite toppings like fresh fruit or chocolate chips before serving.

By following these straightforward steps, you’ll create delicious Mini Protein Cheesecakes that are sure to impress!