These bite-sized blueberry cheesecakes are just the right size, creamy, mildly sweet, and really soothing. They’re little, energizing snacks that seem like a treat but also provide a decent amount of protein. When I want something nutritious and adorable to take from the refrigerator, I enjoy preparing a batch.
Components
softened cream cheese, 4 oz.
1/2 cup of Greek yogurt, plain or vanilla
1 scoop of vanilla protein powder
two tablespoons of maple syrup or honey
½ cup of blueberries, either fresh or frozen
a quarter cup of graham crackers that have been crushed (optional topping)
1/2 teaspoon vanilla extract
a little salt
Changes that are optional:
For a flavor variation, use strawberry or mixed-berry protein.
If you like, you may exchange honey for sugar-free syrup.
Steps
1. In a little dish, beat the cream cheese until it is smooth. Take your time; the creamier your nibbles will be, the smoother it is right now.
2.Add honey, protein powder, yogurt, vanilla, and salt. Mix until the mixture is thick and silky.
3.Carefully fold in the blueberries to keep them intact. The batter should be thick, so don’t worry if it seems that way.
4.Using a spoon, form into tiny balls or scoop into tiny silicone molds. Strive for one or two bites each mold.
5.For a cheesecake vibe, sprinkle with broken graham crackers.
6.Freeze for one to two hours until the flesh is firm but yet soft enough to bite into.
7.Take them out and keep them in the refrigerator or freezer in an airtight container.
Advice from the Chef
Allow the cream cheese to soften completely; it maintains a velvety texture and prevents lumps.
Chilling the mixture for 15 minutes will make it firm up nicely if it seems too soft to shape.
For long-term snacking, keep in the freezer; before indulging, let each bite thaw for 3 to 5 minutes.