red velvet streusel protein cheesecake bites
velvety, chocolatey, & creamy â the perfect combination đđ°
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now in my protein cheesecake bites: a rich chocolate crust, a naturally red cheesecake (thanks to beets â goodbye food dye đ), silky white chocolate collagen ganache, & a red velvetâstyle cookies & cream streusel on top for that final crunch đ€
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decadent dessert vibes with a high-protein, gluten-free, lower-sugar glow-up. fancy enough for a special occasion⊠but easy enough to make just because
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
26
Serves: 24
Ingredients
crust
- 9 oz9 oz9 oz Dark Chocolate Protein Cereal â Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 1/2 cup1/2 cup1/2 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter, or nut butter of choice
- 1/2 cup1/2 cup1/2 cup Chocolate Protein Powder - Be Well by Kelly
- 2 Tbsp2 Tbsp2 Tbsp Red Beet Powder
- 1/2 cup1/2 cup1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
white chocolate collagen ganache
- 1/2 cup1/2 cup1/2 cup Sugar-Free White Chocolate Chips
- 1/2 cup1/2 cup1/2 cup Vanilla Collagen Peptides Powder - Further Food
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water
red velvet streusel
- 4-54-54-5 Chocolate Vanilla Sandwich Cookies - Catalina Crunch
- 4-54-54-5 Vanilla Creme Sandwich Cookies - Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Red Beet Powder
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Cashew Butter
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 325.
- in a food processor, add cereal & blitz into powder.
- add melted fat & water to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a muffin tin.
- bake crust for ~10 minutes.
- clean out blender, then add all protein cheesecake ingredients & blend well.
- pour 1 large cookie scoop of cheesecake mixture on top of each crust, then bake for 25-30 minutes or until set.
- allow to cool completely.
- to make ganache, start by melting white chocolate chips.
- mix in collagen peptides, powdered monk fruit, & water until reaches a nice fudgy consistency.
- add & spread a scoop of of ganache onto each bite.
- in a food processor, add sandwich cookies, beetroot powder, & sea salt; blitz into a crumble.
- transfer to a bowl, then add in cashew butter & a little bit of water until more of a streusel forms.
- sprinkle streusel onto of ganache & lightly press in.
- refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Desserts Frostings & Toppings Gluten Free Ice Cream Keto Other Pies Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 112 |
| Fat: | 6 g |
| Carbohydrates: | 8 g |
| Protein: | 9 g |
| Cholesterol: | 9 g |
| Sodium: | 191 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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