Toasty Coconut Protein Cheesecake Bites

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Toasty Coconut Protein Cheesecake Bites

Recipe Makes 12 Servings. Each Serving Is:

Cals

106

Protein

8g

Carbs

10g

Fat

5g

six full clear glass jars on white surface

Ingredients

  • 6 graham wafers, blended into crumbs
  • 2.5 Tbsp butter
  • 1 c. cottage cheese
  • 2 whole eggs
  • 2 scoops vanilla whey protein
  • 2 Tbsp coconut sugar or maple syrup
  • 2 Tbsp toasted coconut
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: top with a bit of toasted coconut

Directions

1.Preheat an oven to 375 degrees F.

2.In a medium mixing bowl, combine the graham wafer crumbs and melted butter to form the crust. Disperse equally in a 12 portion silicone muffin tin. Pack them down lightly and transfer to the oven for ~4 minutes.

3.In a blender, combine the cottage cheese, eggs, protein powder, coconut sugar or maple syrup, toasted coconut, vanilla, and the pinch of salt. Blend until smooth.

4.Remove the crusts from the oven, reduce heat to 325 degrees F, and disperse the cheese cake mixture evenly over the crusts. Transfer back to the oven and bake for ~15-17 minutes until they are slightly firm and you can see a bit of browning along the sides.

5.Rest for ~20 minutes and remove from the silicone. Top with a toasted coconut (optional) and let cool in the fridge for at least 1-2 hours before eating!

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