Lemon Cheesecake Protein Bites
This is an easy recipe for no bake Lemon Cheesecake Protein Bites. Two layers of deliciousness with 9 simple ingredients and just 15 minutes needed to prepare them. Creamy, rich and perfectly portioned cheesecake bites that taste like the real thing.
Servings 12
Ingredients
Base Crust
- 1 cup almond flour (almonds blended to a flour)
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Lemon Cheesecake Filling
- 1/2 cup cream cheese, softened to room temperature
- 1/2 cup thick Greek-style yogurt, plain or vanilla
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen peptides powder
- 1 lemon, juice and zest
Instructions
Base Crust
- In a medium bowl, mix together the ingredients for the crust until well combined.Scoop a spoonful of the crust mixture into the bottom of 12 sections of a 12-hole cupcake pan or silicone candy mold, filling each section about ⅓ of the way full. Or you can even use an ice cube tray.Place in the fridge while you make the lemon filling.
Lemon Cheesecake Filling
- Using a stand mixer or hand mixer, beat the ingredients in a bowl for the cheesecake on high until smooth and creamy.Fill the sections of the candy mold the rest of the way to the top with the cheesecake mixture.Freeze the cheesecake bites until they are set and ready to serve. Bites can be stored in the freezer for up to 3 months. If you like them softer, they can be thawed in the refrigerator before serving.Store up to 1 week in the fridge or freezer for up to 3 months.Notes: Use a silicone muffin pan or paper liners: This makes removal much easier once the cheesecakes are chilled and set. You can also make these in mini cupcake molds if you don't have a candy mold.Chill thoroughly: Allow at least 2 hours in the fridge, or longer for firmer texture. You can also freeze for 30–45 minutes if short on time.