protein cheesecake bites
a good ole classic cheesecake, but with a MAJOR protein upgrade! 🍰✨
i’ve made several fun variations of protein cheesecakes, but sometimes a simple, classic cheesecake with a delicious fruity topping is exactly what you need.
this one keeps all the creamy, rich, vanilla cheesecake vibes you love, but the filling gets a serious protein boost from cottage cheese, greek yogurt, & vanilla protein powder. it’s still smooth, decadent, & satisfying—just with a lot more protein packed into every bite.
top it with my mixed berry compote for that sweet + tangy fruity finish, & you’ve got the perfect little cheesecake moment. 🍓
high-protein, gluten-free, sugar-free, & a better-for-you way to enjoy a classic.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 24-48
Ingredients
crust
- 9 oz9 oz9 oz Honey Graham Protein Cereal - Catalina Crunch, or protein cereal of choice
- 2 Tbsp2 Tbsp2 Tbsp mixed nut butter (click for recipe), use nut butter of choice, or sub melted butter or coconut oil
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water, to reach right dough consistency
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp mixed nut butter (click for recipe), use nut butter of choice
- 0.5 cup0.5 cup0.5 cup Prime Protein, Vanilla - Equip Foods, or protein powder flavor of choice
- 0.5 cup0.5 cup0.5 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
optional toppings
- mixed berry compote (click for recipe)
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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
crust
- preheat oven to 325.
- choose your cereal of choice, then add to a food processor & grind into a “flour”.
- add nut butter (or melted oil or butter) + water to crust & mix well.
- line a 4” spring form pan with parchment paper, then add ~5-6 T of crust.
- bake crust for ~10 minutes.
protein cheesecake
- clean out blender, then add all protein cheesecake ingredients & blend well.
- add~Âľ-1 cup of cheesecake mixture on top of crust.
- bake for 30-35 minutes or until set.
- allow to cool at room temperature, then refrigerate or freeze to cool completely (it’s best to let it set overnight).
- remove from springform pan, then cut into slices.
- top with any toppings you like (like my mixed berry compote!) & enjoy!
- I like to store them in the freezer; when ready to eat set out for 5 minutes & enjoy!
mini cheesecake bites
- to make mini versions, start with a 12 or 24 cup silicon muffin tin.
- add 1 T of crust to a 12 cup tin or 1 t to a 24 cup tin.
- bake crust for ~10 minutes.
- add 2-3 T protein cheesecake to a 12 cup tin or 1 T protein cheesecake to a 24 cup tin.
- bake for ~25-30 minutes (cooking times may vary for muffin tins).
- allow to cool at room temperature, then refrigerate or freeze to cool completely (it’s best to let it set overnight).
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Breakfast Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Nut Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 54 |
| Fat: | 2 g |
| Carbohydrates: | 7 g |
| Protein: | 7 g |
| Cholesterol: | 4 g |
| Sodium: | 149 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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