dubai chai protein cheesecake bites
dubai chocolate is all over right now & for good reasons. it combines pistachio, chocolate, & typically a shredded pastry dough. I decided to take inspo from the OG & put my own healthier spin on it. these little bites feature the classic pistachio & chocolate flavors with an added LMNT (see what I did there? 😉) of chocolate chai salt. these are full of protein, electrolytes, & most-importantly DELICIOUSNESS!
P.S. there is no limit to how many variations I can make on this recipe. make sure to check out my other variations:
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
18
Serves: 24
Ingredients
crust
- 9 oz9 oz9 oz Gluten-Free Honey Graham Cereal - Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, melted
- 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 Pistachio Butter
- 1/2 cup1/2 cup1/2 cup Vanilla Protein Powder - Be Well by Kelly
- .75-1 cup.75-1 cup.75-1 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto, I used 1/2 regular, 1/2 golden
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1/4 tsp1/4 tsp1/4 tsp Chocolate Chai Salt - LMNT
toppings
- 6-8 Tbsp6-8 Tbsp6-8 Tbsp Sugar-Free Dark Chocolate Chips
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Pistachio Butter
- 1/4 cup1/4 cup1/4 cup Pistachios, Raw
- Chocolate Chai Salt - LMNT, remaining packet
Process
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 350.
- 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 (I use a silicon 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.
- in a bowl, add dark chocolate chips & pistachio butter.
- microwave in 30 second intervals until melted.
- in a food processor or coffee grinder, add pistachios & remaining packet of chocolate chai LMNT; blitz together until forms a crumble.
- add ganache to each bite, then add crushed chai pistachio mixture on top.
- refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Gluten Free Keto Other Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 87 |
| Fat: | 5 g |
| Carbohydrates: | 11 g |
| Protein: | 7 g |
| Cholesterol: | 7 g |
| Sodium: | 96 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “dubai chai protein cheesecake bites”
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ok MAJOR YUM this looks amazing!!