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High Protein Low Carb Snickerdoodle Cheesecake Bites - Creamy, Cozy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream Cheese (light or Neufchâtel) – 16 oz, softened
  • Greek Yogurt (plain, nonfat or 2%) – 1 cup
  • Vanilla or Unflavored Whey/Casein Blend Protein Powder – 1/2 cup (about 45–60 g)
  • Granulated Erythritol or Monk Fruit Blend – 1/2 cup, plus 2 tbsp for topping
  • Eggs – 2 large, room temperature
  • Vanilla Extract – 2 tsp
  • Cinnamon – 2–3 tsp, divided
  • Almond Flour – 3/4 cup (for optional crust)
  • Melted Butter or Coconut Oil – 2 tbsp (for optional crust)
  • Fine Sea Salt – Pinch
  • Nonstick Spray – For greasing tin and liners
  • Mini Muffin Tin + Paper Liners – Makes about 24–30 bites

Method
 

  1. Prep the pan. Line a mini muffin tin with paper liners and lightly mist with nonstick spray. Preheat your oven to 325°F (163°C).
  2. Optional crust. Mix almond flour, melted butter, 1 tbsp sweetener, 1/2 tsp cinnamon, and a pinch of salt. Press about 1 teaspoon into each liner. Par-bake for 5 minutes, then cool slightly.
  3. Make the cinnamon “sugar.” In a small bowl, combine 2 tbsp sweetener with 1–1.5 tsp cinnamon. Set aside for topping.
  4. Blend the batter base. In a large bowl, beat softened cream cheese until smooth and fluffy, about 1–2 minutes.
  5. Add sweetener and flavor. Beat in 1/2 cup sweetener, vanilla extract, and a pinch of salt until creamy.
  6. Add yogurt and protein. Whisk Greek yogurt until smooth, then add to the bowl along with protein powder. Mix on low until just combined and silky. Scrape the bowl as needed.
  7. Add eggs. Beat in eggs one at a time on low speed until fully incorporated. Do not overmix; you want minimal air bubbles.
  8. Portion. Spoon batter into liners, filling each about 3/4 full. You should get 24–30 bites depending on your tin.
  9. Swirl and sprinkle. Dust each bite with a pinch of the cinnamon “sugar.” Use a toothpick to gently swirl the top for a snickerdoodle look. Finish with another light dusting.
  10. Bake. Bake at 325°F (163°C) for 12–15 minutes. They’re done when edges are set and centers still jiggle slightly like soft Jell-O.
  11. Cool gradually. Turn off the oven, crack the door, and let the bites rest for 10 minutes. Move the pan to a rack and cool to room temp.
  12. Chill to set. Refrigerate for at least 2 hours, preferably overnight, before serving.