Petite indulgences with rich, creamy cheesecake made lighter—crafted using cottage cheese, Neufchâtel cream cheese, almond flour crust, and subtly sweetened for a protein-packed treat under 200 kcal each.
Why You’ll Love This Recipe
These Mini Protein Cheesecake Bites are the perfect balance of indulgence and nutrition. By swapping heavy cream cheese for cottage cheese and using a lighter, almond flour crust, these bites are not only creamy and satisfying but also packed with protein. They’re great for a post-workout snack, an afternoon treat, or a healthier dessert option. The best part? Each bite is under 200 kcal, making them a guilt-free indulgence!
Ingredients
For the crust:
- 9 graham crackers, crushed (~1 cup crumbs)
- ⅓ cup melted coconut oil or butter
For the filling:
- 8 oz Neufchâtel (or reduced-fat cream cheese), room temperature
- 8 oz 1% small-curd cottage cheese, room temperature
- 1 large egg
- ⅓ cup coconut sugar (or brown sugar)
- ¼ cup almond flour
- Optional toppings: chocolate drizzle, fresh fruit, jam, chopped nuts
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with liners.
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted coconut oil. Press about 2 tbsp of the mixture into each muffin cup. Bake for 5–7 minutes until set.
- Prepare the filling: While the crust is cooling, blend Neufchâtel and cottage cheese until smooth, about 90 seconds. Add the egg, coconut sugar, and almond flour; pulse until combined.
- Assemble the cheesecakes: Spoon about 3 tbsp of the filling into each muffin cup over the cooled crust.
- Bake the cheesecakes: Bake for 16–18 minutes at 325°F until the centers are just set. Avoid overbaking.
- Cool and refrigerate: Let the mini cheesecakes cool completely. Then refrigerate for 4–6 hours or overnight to allow them to firm up.
- Serve and garnish: Before serving, top with optional toppings like chocolate drizzle, fresh fruit, or jam.
Servings and Timing
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Chilling Time: 4–6 hours
- Total Time: ~4 hours 26 minutes
- Servings: 12 mini bites
Variations
- Toppings: Experiment with different toppings like mixed berries, a drizzle of peanut butter, or even a sugar-free caramel sauce for extra flavor.
- Sweeteners: Feel free to adjust the sweetness by swapping coconut sugar with honey or maple syrup.
Storage/Reheating
These Mini Protein Cheesecake Bites store well in an airtight container in the refrigerator for up to 5 days. If you want to make them ahead, they can also be frozen for up to a month. Simply let them thaw in the fridge overnight before serving.
FAQs
Can I use full-fat cream cheese instead of Neufchâtel?
Yes, you can use full-fat cream cheese, but keep in mind that it will increase the calorie and fat content of the bites.
Can I substitute the coconut sugar with another sweetener?
Yes, you can use brown sugar, maple syrup, or even a low-calorie sweetener like stevia or monk fruit for a different flavor profile.
Do I have to refrigerate these bites?
Yes, refrigeration is necessary to let the bites set properly. They’ll firm up and hold their shape when chilled.
How can I make these bites gluten-free?
You can easily make these bites gluten-free by using gluten-free graham crackers or almond flour in place of regular graham crackers.
Can I make these bites without an egg?
Yes, to make these bites egg-free, you can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or use a store-bought egg replacer.
Conclusion
These Mini Protein Cheesecake Bites are an excellent way to enjoy a healthier, indulgent treat without compromising on taste. Perfect for satisfying your sweet tooth, fueling your workouts, or sharing with friends, they’re a delicious and protein-packed dessert that everyone can enjoy.
Print
Mini Protein Cheesecake Bites
- Total Time: ~4 hrs 26 minutes
- Yield: 12 mini bites
Description
Petite indulgences with rich, creamy cheesecake made lighter—crafted using cottage cheese, Neufchâtel cream cheese, almond flour crust, and subtly sweetened for a protein-packed treat under 200 kcal each.
Ingredients
For the crust:
9 graham crackers, crushed (~1 cup crumbs)
⅓ cup melted coconut oil or butter
For the filling:
8 oz Neufchâtel (or reduced-fat cream cheese), room temperature
8 oz 1% small-curd cottage cheese, room temperature
1 large egg
* ⅓ cup coconut sugar (or brown sugar)
¼ cup almond flour
Optional toppings: chocolate drizzle, fresh fruit, jam, chopped nuts
Instructions
1. Preheat oven to 325 °F and line a 12‑cup muffin tin with liners.
2. Combine graham cracker crumbs and melted coconut oil; press ~2 Tbsp into each muffin cup. Bake 5–7 minutes until set
3. While crust cools, blend Neufchâtel and cottage cheese until creamy (~90 sec). Add egg, coconut sugar, and almond flour; pulse to combine.
4. Spoon filling into each crust (~3 Tbsp level).
5. Bake 16–18 minutes at 325 °F until centers are just set. Avoid overbaking.
6. Cool fully, then refrigerate 4–6 hours or overnight.
7. Top as desired before serving.
- Prep Time: 8 minutes
- Chilling Time:: 4–6 hours
- Cook Time: 18 minutes
- Category: Dessert
