Cookie Crumb Low Calorie Protein Cheesecake Bites
MADE WITH MPB SNACKS COOKIE BITES
Equipment
- Oven
- Mixer or Immersion Blender
- Cupcake Tin
Ingredients
Protein Cheesecake Filling
- 8 oz Softened Fat Free Cream Cheese Can use reduced fat or regular if preferred
- 1/2 cup Non-fat Vanilla Greek Yogurt
- 2 tbsp Unsweetened Almond Milk
- 1 scoop Vanilla Protein Powder Can you use different flavors to flavor cheesecake filling
- 1 egg
Cookie Crumb Crust
- 2 packages MPB SNACKS Cookie Bites Any flavor you would like crust to taste like, we used Snickerdoodle and Peanut Butter White Chocolate Cranberry
- 1 tbsp melted coconut oil Melt in microwave until completely melted
Instructions
- Preheat your oven to 350°F.
Cookie Crumb Crust Instructions
- Crumble MPB Cookie Bites into medium size bowl. Will need two bowls if using more than one flavor.
- Melt coconut oil in the microwave.
- Add coconut oil to bowl of cookie crumbs. If two bowls, use 1/2 tbsp in each. Mix until evenly mixed.
- Use the back of a spoon to press them down and spread evenly across the bottom to form the crust.
Protein Cheesecake Filling Instructions
- Place cream cheese, greek yogurt, egg, and protein and milk to medium sized bowl.
- Beat with immersion blender or mixer until completely smooth and creamy.
- Scoop the protein cheesecake filling into the cupcake cavities on top of the cookie crumb crust and smooth the top with spoon.
- Bake your cheesecake bites for 15 minutes.
- The edges will be slightly firm and the centers should be just soft to the touch. The centers will rise or be domed. After cooling, they will collapse some and become more firm. Allow the cheesecake bites to cool before adding preferred toppings. (Toppings are optional: fruit, chocolate drizzle, crumbs of Cookie Bites, melted nut butters drizzled)
- Enjoy this delicious treat!