Preheat oven to 160°C (320°F) and line a muffin tin with 6 silicone liners.

Heat protein bars in a microwave for 15 seconds to soften, then incorporate almond milk to form a pliable dough.

Distribute the protein bar mixture into the bottom of the liners and press firmly to create an even crust layer.

In a mixing bowl, combine cream cheese, Greek yogurt, protein powder, erythritol, and vanilla extract; whisk until homogeneous.

Add the egg to the mixture and stir gently until just incorporated, avoiding the introduction of excess air.

Divide the cheesecake batter equally among the 6 liners, smoothing the tops.

Bake for 18 to 22 minutes until the edges are set but the center retains a slight jiggle.

Remove from oven and allow to cool to room temperature before refrigerating for at least 3 hours to achieve final texture.