red velvet protein cheesecake bites
these high-protein cheesecake bites take everything you love about red velvet cake—the subtle cocoa flavor, creamy frosting vibes, & rich texture—and transform it into a protein-packed cheesecake bite.
made with a red velvet cereal crust, creamy cookies & cream cheesecake filling, & a gooey white chocolate collagen ganache on top.
rich, creamy, chocolatey, & packed with all the red velvet vibes in one perfectly poppable bite. ❤️✨
Ingredients
crust
- 9 oz9 oz9 oz Red Velvet Oat Protein Cereal - Seven Sundays
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted, or coconut oil, 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 Cashew Butter

- 1/2 cup1/2 cup1/2 cup Prime Protein, Cookies & Cream - Equip Foods

- 1/2 cup1/2 cup1/2 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto

- 1/2 cup1/2 cup1/2 cup Golden 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

toppings
- 1/2 cup1/2 cup1/2 cup Sugar-Free White Chocolate Chips, for white chocolate collagen ganache

- 1/2 cup1/2 cup1/2 cup Vanilla Collagen Peptides Powder - Further Food, for white chocolate collagen ganache

- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water, for white chocolate collagen ganache
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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 mini muffin tin.
- bake crust for ~10 minutes.
- clean out blender, then add the 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 & water until reaches a nice fudgy consistency.
- add & spread a scoop of of ganache onto each bite.
- immediately refrigerate to allow to complete cool & harden; I store them in the freezer & microwave for 10-15 seconds to thaw
Notes
if making in regular muffin tins, will make ~24 bites
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Nightshade Free Other Pies Shellfish Free Snacks| This is our estimate based on online research. | |
| Calories: | 33 |
| Fat: | 1 g |
| Carbohydrates: | 2 g |
| Protein: | 3 g |
| Cholesterol: | 3 g |
| Sodium: | 46 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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