These mini blueberry cheesecake bites are about to be at the top of your favorites list! They feature a graham cracker crust, protein-infused cheesecake filling, and a topping of fresh blueberry sauce! 

Each bite-sized cheesecake is perfectly portioned and bursting with flavor. Follow our simple recipe below and find your new favorite way to satisfy sweet cravings without the guilt!

Ingredients:

• 1 ¼ cups graham cracker crumbs
• 4 ½ tbsps melted butter
• 1 ½ cups cottage cheese
• ⅔ cup unsweetened plain greek yogurt
• 3 tbsps ⅓ fat cream cheese
• 3 tbsps sugar free maple syrup
• 1 egg
• ¼ tsp baking powder
• 2 ½ scoops Blueberry Cheesecake Protein Powder
• 1 ¼ cups frozen blueberries

Directions:

• Preheat your oven to 350F and line 12 muffin tins with muffin liners. Set aside.
• Crush up graham cracker crumbs in a blender, food processor, or the old fashion way (in a ziplock baggie with a rolling pin).
• Whisk in the melted butter and press to the bottom of the muffin tin liners.
• Add the cottage cheese, greek yogurt, cream cheese, maple syrup, baking powder, protein powder, and egg into a blender. Blend on high until smooth.
• Fill the muffin tins with the cheesecake batter and bake for 38-41 minutes.
• While those bake, add frozen blueberries to a small saucepan and heat over medium low heat until they become more of a liquid. Remove from heat.
• Remove the cheesecakes from the oven and let them cool, add the blueberry topping, then put in the fridge overnight to set.
• Once chilled (and your patience tested), ENJOY!!

If you need to grab protein powder for this recipe, SHOP HERE! 

Check out other protein-packed recipes here!

Yields 12 — Macros per mini cheescake:

135 cal / 10g protein / 6g fat / 11g carbs