Blueberry Cheesecake Protein Bites (Printable Version)

No-bake bites combining creamy cheesecake flavor, juicy blueberries, and protein boost for a healthy treat.

# What You Need:

→ Base

01 - 1 cup (100 g) almond flour
02 - 2 tablespoons (20 g) coconut flour
03 - 2 tablespoons (30 ml) maple syrup or honey
04 - 2 tablespoons (30 g) melted coconut oil
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Cheesecake Filling

07 - 8 oz (225 g) light cream cheese, softened
08 - 1/2 cup (120 g) plain Greek yogurt
09 - 1/3 cup (35 g) vanilla whey protein powder
10 - 2 tablespoons (30 ml) maple syrup or honey
11 - 1/2 teaspoon lemon zest
12 - 1 teaspoon vanilla extract

→ Blueberry Swirl

13 - 1/2 cup (75 g) fresh or frozen blueberries
14 - 1 tablespoon (15 ml) maple syrup or honey

# Directions:

01 - Line a baking sheet with parchment paper or prepare a silicone mini muffin mold for assembly.
02 - Combine almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and salt in a mixing bowl. Stir thoroughly until a uniform dough forms.
03 - Divide the base mixture into 16 equal portions and roll each into a smooth ball. Arrange on the prepared baking sheet.
04 - Beat cream cheese, Greek yogurt, protein powder, maple syrup, lemon zest, and vanilla extract together until completely smooth and creamy.
05 - Heat blueberries and maple syrup in a small saucepan over medium heat for 3-4 minutes, mashing gently while cooking until thickened into a compote consistency. Allow to cool completely.
06 - Flatten each base ball slightly, top with a spoonful of cheesecake filling, then add a small swirl of cooled blueberry compote.
07 - Refrigerate the assembled bites for at least 1 hour until firm and set before serving.

# Expert Advice:

01 -
  • They taste like cheesecake but pack 4 grams of protein per bite
  • No baking means you can start eating them in under an hour
  • The blueberry swirl makes them feel fancy enough for company
02 -
  • The cream cheese must be fully softened or you will end up with lumpy filling
  • Let the blueberry compote cool before swirling or it will melt the cheesecake mixture
  • These need that full hour in the fridge to set properly, do not rush this step
03 -
  • Use a cookie scoop to get perfectly portioned bases every time
  • If the dough feels too dry, add a teaspoon of water until it comes together

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