How to Make Vanilla Almond Protein Cheesecake Bites
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Preheat oven to 325°F (163°C) and line a mini muffin tin with paper liners.
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Mix almond flour, melted coconut oil, and pinch of salt. Press ~2 tsp crust mixture into each muffin cup base.
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In a bowl, beat cream cheese until smooth. Add Greek yogurt, egg, sweetener, vanilla and almond extracts, and protein powder, mixing until fully combined.
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Spoon cheesecake mixture over crusts, filling nearly to the top.
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Bake for 17-20 minutes until just set. Cool in pan, then chill in fridge at least 2 hours before serving.
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Optional: Garnish with slivered almonds or fresh berries.
Pro Tips for Perfect Vanilla Almond Protein Cheesecake Bites
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of nonfat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Vanilla Almond Protein Cheesecake Bites?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Vanilla Almond Protein Cheesecake Bites?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for nonfat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.