Description
These protein-packed strawberry bites deliver all the creamy indulgence of cheesecake with none of the guilt – your taste buds and muscles will thank you.
Ingredients
Scale
- 1 cup (120g) almond flour
- 2 tablespoons (14g) vanilla protein powder
- 2 tablespoons (30ml) melted coconut oil
- 1 tablespoon (20g) honey or maple syrup
- ¼ teaspoon salt
- 1 cup (226g) low-fat cream cheese, at room temperature
- ½ cup (120g) Greek yogurt (0% or 2% fat)
- 2 scoops (60g) vanilla whey protein powder
- 3 tablespoons (60g) honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon (15ml) lemon juice
- 1 cup (150g) fresh strawberries, diced (plus extra for topping)
Instructions
- Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with silicone or paper liners.
- Mix almond flour, 2 tablespoons protein powder, and salt in a bowl. Add melted coconut oil and 1 tablespoon honey, stirring until mixture resembles wet sand.
- Divide crust mixture among muffin cups (about 1 tablespoon each) and press firmly into the bottom using a measuring spoon.
- Bake crusts for 8-10 minutes until edges begin to turn golden. Remove and cool.
- Beat cream cheese until smooth and fluffy (about 2 minutes). Add Greek yogurt and beat until incorporated.
- In a separate bowl, whisk together 2 scoops protein powder, 3 tablespoons honey, vanilla extract, and lemon juice. Add to cream cheese mixture, beating on low until combined.
- Pulse ½ cup strawberries in a blender until pureed, then fold into cheesecake mixture. Gently fold in remaining diced strawberries by hand.
- Spoon filling evenly over pre-baked crusts and smooth surfaces.
- Refrigerate for at least 4 hours or overnight until completely set.
- Top with fresh strawberry slices before serving if desired.