s’mores protein cheesecake bites
a s'mores as a cheesecake?! 🔥🍫🪵 this may be one of my favorite variations of my protein cheesecake bites.
it’s giving campfire energy — but it’s high-protein, gluten-free, sugar-free, and no sticks or flames required.
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PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
18
Serves: 24
Ingredients
crust
- 9 oz9 oz9 oz Honey Graham Protein Cereal - Catalina Crunch
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water
protein cheesecake
- 2 cups2 cups2 cups Cottage Cheese
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 2 oz2 oz2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, melted & cooled before adding to mixture
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder - Be Well by Kelly
- 1 cup1 cup1 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 444 Eggs
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
toppings
- 1/2 cup1/2 cup1/2 cup Sugar-Free Dark Chocolate Chips
- 1/2 cup1/2 cup1/2 cup Chocolate Collagen - Further Food
- 2-4 Tbsp2-4 Tbsp2-4 Tbsp Water, as needed
- Classic Vanilla Sugar-Free Marshmallow - Max Sweets, chopped, for toasting on top
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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 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 chocolate chips.
- mix in collagen peptides & water until reaches a nice fudgy consistency.
- add & spread a scoop of of ganache onto each bite.
- add marshmallows to each bite, then broil for 1-2 minutes to “toast” marshmallows (keep an eye on them so they don’t burn or melt the chocolate too much).
- immediately refrigerate to allow to complete cool & harden; I store them in the freezer & microwave for 10-15 seconds to thaw
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Keto Nut Free Other Shellfish Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 93 |
| Fat: | 5 g |
| Carbohydrates: | 5 g |
| Protein: | 10 g |
| Cholesterol: | 7 g |
| Sodium: | 109 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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