These High Protein Cheesecake Bites are made with a deliciously creamy texture and rich cheesecake filling. They are protein packed, perfect for a post-workout snack and may become one of your new favorite desserts.
Cheesecake is a beloved dessert for many people, but it’s often packed with sugar, calories, and unhealthy fats. However, what if there was a way to enjoy the delicious taste of cheesecake without the guilt?
Enter protein cheesecake bites, a healthier alternative that is high in protein and low in sugar and calories.
Table of Contents
WHAT ARE PROTEIN CHEESECAKE BITES?
Protein cheesecake bites are a spin on traditional cheesecake that is made with protein powder and other healthier ingredients. They are typically made with Greek yogurt, cream cheese, protein powder, and a sweetener like stevia or honey.
The result is a delicious, creamy, and protein-packed dessert that is perfect for satisfying your sweet tooth while still keeping your nutrition in check.
WHY CHOOSE PROTEIN CHEESECAKE BITES?
There are many reasons why you might choose protein cheesecake bites over traditional cheesecake or other high-sugar desserts. For one, protein cheesecake bites are much lower in sugar and calories than traditional cheesecake.
They are also a great way to sneak in some extra protein into your diet, which is essential for building and maintaining muscle mass.
Additionally, protein cheesecake bites are incredibly versatile and can be made in a variety of flavors. You can add in different types of protein powders, fruits, and spices to create different flavor combinations.
They are also easy to make ahead of time and can be stored in the fridge or freezer for a quick and healthy snack or dessert.
INGREDIENTS IN THESE MINI CHEESECAKES
You will need the following ingredients listed below to make this high protein cheesecake recipe (the exact measurements are in the recipe card below):
- Gluten free graham crackers – can also use biscoff biscuits in place. This will make the graham cracker crust.
- Melted butter or coconut oil
- Unsweetened greek yogurt
- Light cream cheese – can also use full fat.
- Low fat cottage cheese
- Strawberry Cheesecake Protein Powder from PEScience – can also use vanilla whey protein powder, but it will not yield exact same results.
- Honey, maple syrup or stevia – or other sugar-free sweetener
- Baking powder
- Frozen strawberries – can also use fresh strawberries if desired.
- Optional – Vanilla extract, egg whites, raspberry sauce, etc.
HOW TO MAKE HEALTHY CHEESECAKE BITES
Start by preheating your oven to 350F. Line 8 muffin tins with muffin liners and set aside.
Crush up graham cracker crumbs in a blender or food processor. Mix in melted butter and press to bottom of muffin tin liners.
Using your blender again, add all ingredients for cheesecake batter. Blend on high until smooth.
Add to top of graham cracker crusts and bake for 38-41 minutes. While high protein cheese recipe is baking, make the strawberry topping.
Add frozen strawberries to small saucepan and heat over medium low heat until they are broken down. Once they become more of a liquid, remove from heat.
Let cheesecakes cool, add the strawberry topping, then put in fridge overnight to set.
VARIATIONS FOR THE MINI PROTEIN CHEESECAKES
To switch up the flavor of your protein cheesecake bites, you can experiment with different types of protein powders and add-ins. Here are some ideas to get you started:
- Chocolate: Use chocolate protein powder instead of vanilla, and mix in some cocoa powder and chocolate chips.
- Peanut Butter: Use peanut butter protein powder instead of vanilla, and mix in some chopped peanuts or peanut butter chips.
- Fruit: Add in some chopped fresh fruit like strawberries, blueberries, or raspberries to the mixture before freezing.
- Pumpkin: Use pumpkin puree and pumpkin pie spice.
- Lemon: Use some lemon juice and lemon zest for this cheesecake mixture.
HOW TO STORE THE MINI CHEESECAKE BITES
Mini protein cheesecakes can be stored in the refrigerator for up to 5 days, or in the freezer for up to 2-3 months. Here are some tips for storing them:
- Refrigerator: If you plan to consume the cheesecakes within a few days, store them in an airtight container in the refrigerator. Make sure they are covered well to prevent any odors or flavors from transferring to them, you can also wrap them in plastic wrap or aluminum foil to keep them fresh.
- Freezer: If you want to store the cheesecakes for a longer period, freeze them. First, place the cheesecakes on a baking sheet lined with parchment paper and freeze for a few hours until they are firm. Then, transfer them to an airtight container or freezer bag and label it with the date. When you are ready to eat them, thaw them in the refrigerator overnight or at room temperature for a few hours.
- Toppings: If your mini protein cheesecakes have toppings such as fruit, whipped cream or chocolate, it’s best to add them just before serving. This will prevent the toppings from getting soggy or wilted.
Overall, storing mini protein cheesecakes in the refrigerator or freezer is an easy process. Just remember to keep them airtight and label them properly so you can enjoy them at their freshest.
Protein cheesecake bites are a delicious and healthy alternative to traditional cheesecake that is packed with sugar and calories. They are easy to make and can be customized with different flavors and add-ins.
Plus, they are a great way to sneak in some extra protein into your diet. So next time you’re craving something sweet, give protein cheesecake bites a try!
Other High Protein Recipes You May Like To Try
- 15 Easy High Protein Overnight Oats Recipes
- Vegan Gluten Free Protein Bar With Dark Chocolate
- 11 Easy High Protein Baked Oats Recipes
- Healthy High Protein Cheesecake
- Superfood Protein Breakfast Cookies (Gluten Free & Dairy Free)
- 3/4 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 cup cottage cheese
- 1/3 cup unsweetened plain greek yogurt
- 2 tbsp cream cheese
- 2 tbsp sugar free maple syrup
- 1 egg
- 1/4 tsp baking powder
- 1 scoop PEScience Strawberry Cheesecake Protein Powder
- 3/4 cup frozen strawberries
1. Start by preheating your oven to 350F. Line 8 muffin tins with muffin liners and set aside.
2. Crush up graham cracker crumbs in a blender or food processor. Mix in melted butter and press to bottom of muffin tin liners.
3. Using your blender again, add all ingredients for cheesecake batter. Blend on high until smooth.
4. Add to top of graham cracker crusts and bake for 38-41 minutes. While high protein cheese recipe is baking, make the strawberry topping.
5. Add frozen strawberries to small saucepan and heat over medium low heat until they are broken down. Once they become more of a liquid, remove from heat.
6. Let cheesecakes cool, add the strawberry topping, then put in fridge overnight to set.
Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 269mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 10g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…