Strawberry Cheesecake Bites
Materials
- Ingredients You’ll Need
- For the crust:
- ¾ cup crushed graham crackers
- 3 tablespoons melted butter
- For the cheesecake filling:
- 1 cup cottage cheese
- ⅓ cup plain Greek yogurt unsweetened
- 2 tablespoons cream cheese
- 2 tablespoons sugar-free maple syrup
- 1 egg
- ¼ teaspoon baking powder
- 1 scoop strawberry cheesecake protein powder like PEScience
- For the topping:
- ¾ cup frozen strawberries
Instructions
1. Prep Your Pan
Set your oven to 350°F (175°C). Line a muffin pan with 8 liners so everything is ready to go.
2. Build the Buttery Base
Turn your graham crackers into fine crumbs using a blender or food processor. Stir in the melted butter until the mixture looks like damp sand. Press the mixture firmly into each liner—this helps create a sturdy base that won’t crumble later.
3. Blend the Creamy Filling
In the same blender, combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder. Blend until the mixture is silky smooth.
4. Assemble & Bake
Pour the cheesecake batter evenly over each crust. Bake for about 38–41 minutes, or until the centers are set but still slightly soft.
5. Make the Strawberry Topping
While the bites bake, heat the frozen strawberries in a small saucepan over low-medium heat. Stir occasionally until they soften and turn into a chunky sauce. Remove from heat and let cool.
6. Chill & Set
Once the cheesecakes cool down, spoon the strawberry topping over each one. Refrigerate overnight for the best texture. Don’t skip the chill time—it makes all the difference!
Notes
