hot chocolate protein cheesecake bites
your warm & cozy cup of hot cocoa just got transformed into a dessert you can eat ☕️🍫
these hot chocolate protein cheesecake bites start with a dark chocolate catalina crunch protein cereal crust, are filled with a rich cottage-cheese–based be well by kelly chocolate mint, then finished with protein whipped cream, fluffy marshmallows, shaved chocolate, & the cutest peppermint chocolate–covered pretzel “handles” 🥹✨
high-protein, sugar-free, gluten-free, & the ultimate winter dessert when you want comfort without the crash ❄️💪
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
20
Serves: 24
Ingredients
crust
- 9 oz9 oz9 oz Dark Chocolate Protein Cereal – Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Black Cacao Powder, optional for extra dark crust
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 4 - 6 Tbsp4 - 6 Tbsp4 - 6 Tbsp Water
protein cheesecake
- 1 oz1 oz1 oz Sugar-Free Dark Chocolate Chips, melted & cooled before adding to mixture
- 2 cups2 cups2 cups Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 444 Eggs
- 1 cup1 cup1 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Chocolate Mint Protein Powder - Be Well by Kelly
- 2 Tbsp2 Tbsp2 Tbsp Cacao Powder, Raw
- 0.5 - 1 tsp0.5 - 1 tsp0.5 - 1 tsp Chocolate Salt Electrolyte Mix - LMNT, or regular sea salt
toppings
- Gluten-Free Dark Chocolate Covered Pretzels - Jojo's, I used their peppermint chocolate version for "handles" + extra for crumbling on top
- protein whipped cream (click for recipe)
- Classic Vanilla Sugar-Free Marshmallow - Max Sweets, finely chopped
- Sugar-Free Dark Chocolate Chips, shaved on top
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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
protein cheesecake bites
- preheat oven to 325.
- in a food processor, add cereal & black cacao powder; blitz into powder.
- add melted butter & water to crust & mix well.
- add 1 small cookie scoop of crust mixture to the bottom of a silicon muffin tin.
- bake crust for ~10 minutes.
- melt baking chips, then cool completely before blending with protein cheesecake ingredients.
- 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 28-30 minutes or until set.
- allow cheesecakes to cool completely in silicon muffin tin, then refrigerate for 2-3 hours to allow to completely cool, then pop out of silicon muffin tins.
decorating your hot chocolate cups
- gather up all ingredients for making your hot chocolate cups.
- add a pretzel for a handle.
- add a dollop of my protein whipped cream or a whipped cream of choice.
- sprinkle with diced marshmallows + extra pretzels.
- shave chocolate chips 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 Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Nut Free Other Pies Shellfish Free Snacks| This is our estimate based on online research. | |
| Calories: | 61 |
| Fat: | 3 g |
| Carbohydrates: | 11 g |
| Protein: | 6 g |
| Cholesterol: | 7 g |
| Sodium: | 87 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.