s’mores protein cheesecake bites (Edit recipe)

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i don’t care how old i get… anything s’mores flavored is an automatic yes for me. 🔥🍫✨ these high-protein cheesecake bites are inspired by the classic campfire treat with a graham cracker-style crust (just low-carb, sugar-free, & gluten-free), a creamy marshmallow cheesecake filling loaded with protein, rich chocolate ganache, & toasted marshmallows on top. all the flavors of a gooey s’more, but transformed into the creamiest little bite.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

19

Serves: 72

Ingredients

crust

9 oz Honey Graham Protein Cereal - Catalina Crunch
2 Tbsp Butter, Unsalted
2 - 4 Tbsp Water

protein cheesecake

2 cups Cottage Cheese
0.5 cup Plain Greek Yogurt
2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets, melted & cooled before adding to mixture
0.5 cup Vanilla Protein Powder - Be Well by Kelly
1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1/2 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
4 Eggs
1.5 tsp Pure Vanilla Extract
0.25 tsp Sea Salt

toppings

1/2 cup Sugar-Free Dark Chocolate Chips, for chocolate collagen ganache
1/2 cup Chocolate Collagen - Further Food, for chocolate collagen ganache
2-4 Tbsp Water, for chocolate collagen ganache
Classic Vanilla Sugar-Free Marshmallow - Max Sweets, chopped, for toasting on top

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Process

Cook Mode

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 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

Notes

if making in regular muffin tins, will make ~24 bites

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	31
Fat:	2 g
Carbohydrates:	3 g
Protein:	3 g
Cholesterol:	2 g
Sodium:	36 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.