Strawberry Protein Cheesecake Bites

mini cheesecake with strawberry swirl and strawberry puree on a white plate

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5 from 2 votes

Strawberry Protein Cheesecake Bites

Makes 8 cheesecake bites.

Prep Time1

Cook Time20

Total Time1 20

Servings:

Calories: 97kcal

Author: Andréa

Ingredients

Ingredients must be at room temperature.

Crust:

2 tablespoons almond butter 30g
1-2 tablespoons filtered water
3 tablespoons natural vanilla rice protein powder 21g
a dash of ground cinnamon

Cheesecake filling:

4 oz of Neufchâtel cheese 112g
1 tablespoon agave nectar 21g
1 large egg whole
¼ cup fat-free greek yogurt 57g
¼ teaspoon alcohol-free vanilla extract
2 tablespoons natural vanilla whey protein powder 11g

Strawberry swirl:

½ cup frozen strawberries thawed and drained (70g)

Instructions

Purée strawberries and set aside.
Preheat oven to 325F (163C).
Line a muffin pan with 8 paper muffin liners (or use silicone muffin cups).
To make the crust, mix together the almond butter and 1 tablespoon filtered water.
Add rice protein and cinnamon. Mix well. If the mixture is dry, add more water (by the teaspoon). If the mixture is too sticky (sticks to your fingers), add more rice protein.
Break the mixture into 8 pieces, and press into the muffin liners.
Bake at 325F (163C) for 6 minutes.
Meanwhile, make the cheesecake filling by creaming the Neufchâtel cheese and agave.
Add the egg. Mix until well combined.
Add greek yogurt and vanilla. Mix until well combined.
Add whey powder. Mix until well combined.
Remove the crusts from the oven, and turn the oven down to 300F (150C).
Let the crusts cool slightly.
Spoon a little strawberry purée onto each crust.
Top with cheesecake batter.
Use remaining strawberry purée to create swirls in the cheesecake batter, and/or reserve to use as a drizzle once the bites are cooked.
Bake the cheesecake bites for about 20 minutes at 300F (150C).
Remove from oven, and let cool.
Enjoy! Store extras in the fridge or freezer.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.
Almond butter can be made by processing almonds in a food processor.

Nutrition