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High Protein Low Carb Vanilla Cheesecake Protein Bites - Creamy, Satisfying, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 ounces reduced-fat cream cheese (or use 1 cup low-fat cottage cheese for higher protein and lighter texture)
  • 3/4 cup nonfat plain Greek yogurt
  • 1 large egg (room temperature)
  • 1 scoop vanilla whey or casein protein powder (about 25–30 grams; choose a brand you like)
  • 1/3 cup granular erythritol or monk fruit sweetener (or your preferred low-carb sweetener; adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice (brightens flavor)
  • 1/4 teaspoon fine sea salt
  • Optional crust: 1/2 cup almond flour + 1 tablespoon melted butter + pinch of cinnamon + 1 teaspoon sweetener
  • Optional toppings: Fresh berries, a little grated lemon zest, or a drizzle of no-sugar-added chocolate
  • Equipment: Muffin tin, paper or silicone liners, mixing bowl, hand mixer or blender, spatula, cooling rack

Method
 

  1. Prep your pan: Line a 12-cup muffin tin with paper or silicone liners. Preheat the oven to 300°F (150°C). Lower heat helps prevent cracking and overbaking.
  2. Optional crust: Stir almond flour, melted butter, cinnamon, and sweetener. Press about 1 teaspoon into each liner. Bake 5 minutes to set, then cool slightly.
  3. Soften and blend: If using cream cheese, let it soften. If using cottage cheese, blend it first until smooth. Add cream cheese or blended cottage cheese, Greek yogurt, sweetener, vanilla, lemon juice, and salt to a bowl or blender.
  4. Mix in the egg: Beat in the egg just until combined. Avoid overmixing to keep the texture silky.
  5. Add protein powder: Sprinkle in the protein powder and mix on low until fully incorporated. The batter should be thick but pourable. If it’s too thick, whisk in 1–2 tablespoons of milk or water.
  6. Fill the cups: Divide batter evenly among the liners, filling each about 3/4 full.
  7. Bake low and slow: Bake for 16–20 minutes. They’re ready when the edges look set and the centers still wobble slightly. Don’t wait for a firm top.
  8. Cool gradually: Let the bites cool in the pan for 20 minutes, then transfer to a rack to reach room temperature.
  9. Chill to set: Refrigerate at least 2 hours, ideally overnight. The flavor deepens and the texture firms into that classic cheesecake feel.
  10. Finish and serve: Top with a few berries, a light zesting of lemon, or a thin drizzle of melted dark chocolate if you like. Enjoy cold.