Blueberry Cheesecake Protein Bites (Printable)
No-bake bites blending creamy cheesecake, fresh blueberries, and protein for a healthy, flavorful snack.
# What's Needed:
→ Base
01 - 1 cup almond flour
02 - 2 tablespoons coconut flour
03 - 2 tablespoons maple syrup or honey
04 - 2 tablespoons melted coconut oil
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt
→ Cheesecake Filling
07 - 8 oz light cream cheese, softened
08 - 1/2 cup plain Greek yogurt
09 - 1/3 cup vanilla whey protein powder
10 - 2 tablespoons maple syrup or honey
11 - 1/2 teaspoon lemon zest
12 - 1 teaspoon vanilla extract
→ Blueberry Swirl
13 - 1/2 cup fresh or frozen blueberries
14 - 1 tablespoon maple syrup or honey
# How to Make It:
01 - Line a baking sheet with parchment paper or prepare a silicone mini muffin mold for easy removal.
02 - In a mixing bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until a uniform dough forms.
03 - Divide the base mixture into 16 equal portions and roll each into a ball. Place on the prepared tray.
04 - In a separate bowl, beat together cream cheese, Greek yogurt, protein powder, maple syrup, lemon zest, and vanilla extract until smooth and creamy.
05 - In a small saucepan, heat blueberries and maple syrup over medium heat for 3–4 minutes, mashing gently, until a thick compote forms. Allow to cool.
06 - Flatten each base ball slightly, top with a spoonful of cheesecake mixture, then add a small swirl of blueberry compote.
07 - Refrigerate the bites for at least 1 hour to set before serving.
# Tips for Success:
01 -
- You get all the indulgence of cheesecake without turning on your oven or spending hours babysitting a water bath
- Each bite packs 4 grams of protein so you can justify having them for breakfast or post workout
02 -
- The protein powder matters because unflavored or chocolate will completely change the taste profile
- Let the blueberry compote cool completely before swirling or it will melt the filling and create a muddy mess
03 -
- Use a cookie scoop to get evenly sized bases without the tedious measuring
- Room temperature cream cheese blends much smoother so take it out of the fridge 30 minutes early