Today we are making ice cube tray cheesecake bites! All the lusciousness of cheesecake, but more fun and a little healthier. Plus, kids (and adults) seem to love anything small and easy to hold, so these are sure to be a hit!

These babies are the perfect easy bite-size desserts or snacks. These mini cheesecakes have a low carb cheesecake filling and a low carb almond flour crust. The whole family will love making and eating this easy recipe.

As if cheesecake itself wasn’t perfect enough, someone thought up mini cheesecakes, and they are so delicious and so versatile. I’m sure once you try them, you will find it hard to keep from whipping up a batch regularly.

Sweet, creamy, and satisfying, these individual “bites” of cheesecake are actually a decent source of protein, thanks to the cream cheese, yogurt and some protein powder. They can be flavored in many tasty ways, too!

These cheesecake bites need to be stored in the freezer for up to one month, similar to ice cream bars and other frozen goodies. They are the perfect single-serve treat (hello, midnight cravings). You can unmold them, wrap them individually and then place them in freezer bags.

Toppings Ideas

How should you top your cheesecake bites? I like to eat mine straight up, but they are also wonderful with any cheesecake-friendly topping you might imagine! Some ideas include:

Fresh, dried or freeze dried fruit
Chopped nuts
Mini chocolate chips
Caramel or chocolate sauce
Coconut shreds
Granola

As they say, good things come in small packages. When it comes to taste, these bites are a blend of sweet and nutty flavors, the cream cheese, yogurt and protein powder together with a touch of honey contribute a natural sweetness that’s not overly sugary at all, allowing the rich, nutty flavors to shine through.

Using ice cube molds makes portioning these into bites a breeze. You will have perfectly sized, individual bites ready to enjoy as the ultimate treat. Plus, the bites also makes these easy to share or pack for on-the-go snacking.

Silicone ice cube molds are non-stick, making it effortless to remove the bites once they are set. No need to worry about them sticking to the mold or getting messy during the process. It’s a hassle-free way to create these delicious treats.

YESSS, all the sweetness and richness of a candy bar, but more fun and guilt-free for your healthy eating plan. These cheesecake protein bites are the perfect bite-size for a daily sweet treat to end your long day.  And since they are frozen, you can just eat what you want and save the rest for later.

Sometimes you just need a ‘lil something’ at the end of a meal to signal that its time to stop eating.  These babies are perfect for that! The ingredients for these bites are all basic, easy-to-find items that come together in a snap in a bowl without the need of a food processor. That makes it super easy to whip up a batch on the fly!

You can insert popsicle sticks into each cheesecake before freezing them. It’s fun little cheesecake popsicles, but to be honest, I don’t usually use them because I eat mine in two quick bites haha.

Get ready to fall head over heels for these adorable and delectable bite-sized cheesecake protein bites, melt in your mouth delish, perfect for any party and a show-stopper for any occasion!

Ice Cube Tray Cheesecake Protein Bites

These no bake Cheesecake Bites are creamy and indulgent, low in carbs, and high in deliciousness! Make these cool and delicious treats ahead of time for a guilt-free indulgence whenever you crave a sweet treat.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword cheesecake protein snacks no bake, clean eating dessert or snack, frozen cheesecake protein bites, healthy ice cube protein treats, ice cube cheesecake protein bites, ice cube cookie dough protein bites

Servings 16

Ingredients

Base Crust

• 1 cup almond flour
• 2 tablespoons honey or maple syrup
• 2 tablespoons coconut oil, melted

Cheesecake Filling

• 8 oz cream cheese, softened, cut into several cubes for easier mixing
• 1/2 cup Greek-style yogurt, plain or unflavoured
• 1/4 cup protein or collagen peptides powder
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Juice of 1/2 a lemon
• 32 blueberries (about a 1/2 cup)

Instructions

• Mix together almond flour, honey and coconut oil. Press 2 teaspoons of the mixture into the bottom of each section of the ice cube tray.

  In a medium bowl beat cream cheese then add yogurt, honey, vanilla extract and lemon juice and beat again to combine.

  Evenly distribute cream cheese mixture on top of crust and smooth tops with a spoon.

  Top each cheesecake with 2 blueberries and insert a popsicle stick in the centers about 3/4 of the way into each cheesecake (optional).

  Freeze for at least 2 hours, once frozen loosen the sides of the cheesecakes with a butter knife, and pop each cube out

  Keep stored in the freezer for up to 1 month. Thaw for a few minutes before eating.  

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