salted caramel cinnamon roll protein cheesecake bites
don't have the time to make the ooey gooey cinnamon rolls of your dreams, but still wanting that yummy flavor?! maybe you're needing to hit those protein goals, but you want something sweet. look no further than another version of my protein cheesecake bites! this BOLD, TENACIOUS, & RESILIENT (thanks BTR for the great words 😉) salted caramel cinnamon roll protein cheesecake bites is exactly what you need. P.S. if you just want to snack on the BTR cinnamon cookie dough bar instead, I wouldn't blame you!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
24
Serves: 24
Ingredients
crust
- 9 oz9 oz9 oz Gluten-Free Honey Graham Cereal - Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water
- 2 tsp2 tsp2 tsp Cinnamon, Ground
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Almond Butter
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder - Be Well by Kelly
- 0.5 cup0.5 cup0.5 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
toppings
- 0.5 cup0.5 cup0.5 cup Medjool Dates, pitted & soaked in hot water
- 0.25 cup0.25 cup0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Almond Butter
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Finishing Salt - Texas Salt Co.
- 111 Cinnamon Cookie Dough Superfood Bar - B.T.R. Nation
- Sugar-Free White Chocolate Chips
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, cinnamon, & 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.
- remove inside of cookies (the frosting) & add to a bowl with cashew butter.
- soften in the microwave for 15-30 seconds.
- clean out blender, then add the frosting & cashew butter + 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 a food processor, combine all ingredients for salted cinnamon sugar caramel (dates, monk fruit, almond butter, cinnamon, vanilla extract, & salt); set aside.
- clean out food processor, then add BTR cinnamon cookie dough bar & blitz into a crumble.
- spread caramel onto each bite, then add crumbled cinnamon cookie dough bar on top.
- melt white chocolate chips, then drizzle on top of each bite (I melted the chocolate, then added to a small zip lock bag. then cut a tiny hole in the corner & pipe onto each bite).
- 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 Cupcakes & Muffins Gluten Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 78 |
| Fat: | 4 g |
| Carbohydrates: | 11 g |
| Protein: | 6 g |
| Cholesterol: | 7 g |
| Sodium: | 149 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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