High Protein Strawberry Cheesecake Bites (Printable Version)

Creamy, high-protein cheesecake bites topped with vibrant strawberry sauce for a wholesome treat.

# Ingredient List:

→ Crust

01 - 3/4 cup graham cracker crumbs
02 - 3 tablespoons melted butter

→ Cheesecake Filling

03 - 1 cup cottage cheese
04 - 1/3 cup unsweetened plain Greek yogurt
05 - 2 tablespoons cream cheese
06 - 2 tablespoons sugar-free maple syrup
07 - 1 large egg
08 - 1/4 teaspoon baking powder
09 - 1 scoop strawberry cheesecake-flavored protein powder

→ Strawberry Sauce

10 - 3/4 cup frozen strawberries

# Directions:

01 - Preheat oven to 350°F. Line a muffin tin with 8 muffin liners.
02 - In a small bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of each muffin liner to form a crust base.
03 - In a blender or food processor, combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder. Blend until smooth and creamy.
04 - Pour the cheesecake mixture evenly over the prepared crusts in the muffin tin.
05 - Bake for 38 to 41 minutes, or until the centers are just set and barely jiggle. Remove from oven and allow to cool to room temperature.
06 - Place frozen strawberries in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and become saucy, approximately 5 to 7 minutes. Remove from heat and cool.
07 - Once the cheesecake bites have cooled, spoon strawberry sauce over each one.
08 - Refrigerate the cheesecake bites overnight, or at least 4 hours, before serving for optimal texture and flavor.

# Expert Advice:

01 -
  • They taste like real cheesecake but pack 7 grams of protein per bite, so your body actually appreciates them.
  • No complicated techniques or fancy equipment required, just a blender and your muffin tin.
  • They're perfect for meal prep because they keep beautifully in the fridge for almost a week.
02 -
  • Don't overbake these; the moment the centers stop jiggling is exactly when you pull them out, because they'll firm up more as they cool and in the fridge.
  • Blending the cottage cheese until completely smooth is non-negotiable for that creamy texture you're after, so don't rush this step or you'll taste grittiness.
03 -
  • Use a high-quality protein powder in a flavor you actually enjoy eating straight, because it becomes the backbone of your cheesecake flavor.
  • Let the blended filling rest for a minute before pouring so any air bubbles rise to the surface and escape, giving you a smoother final texture.
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