Blueberry Cheesecake Protein Bites (Recipe for Printing)
Perfect for June snacking or picnic treats, these blueberry cheesecake protein bites feature almond flour, oats, and Greek yogurt. Refreshing, high-protein snacks ideal for pre- or post-workout, lunchboxes, or busy schedules. Save & click.
# What You Need:
→ Dry Ingredients
01 -
1/2 cup rolled oats
02 -
1 cup almond flour
03 -
2 scoops vanilla protein powder
→ Wet Ingredients
04 -
1/4 cup cream cheese, softened
05 -
1/4 cup Greek yogurt
06 -
2 tablespoons honey or maple syrup
07 -
1 teaspoon vanilla extract
→ Fruits and Additions
08 -
1/2 cup fresh or frozen blueberries
09 -
1/4 teaspoon salt
# How to Make It:
01 -
In a large mixing bowl, blend rolled oats, almond flour, and vanilla protein powder until thoroughly combined.
02 -
In a separate bowl, beat together softened cream cheese, Greek yogurt, honey or maple syrup, vanilla extract, and salt until smooth and homogenous.
03 -
Fold the wet mixture into the dry mixture until a uniform dough forms. Gently incorporate the blueberries, taking care not to crush them.
04 -
Scoop the mixture into bite-sized portions using a small scoop or spoon and arrange on a lined tray. Refrigerate for at least 25 minutes to allow the bites to set.
# Extra Tips:
01 -
Blueberries provide antioxidants and a fresh burst of flavor, balancing the creamy, protein-enriched base. These bites are ideal for make-ahead snacks and maintain quality when refrigerated or frozen for later use.
02 -
For vegan adaptations, use plant-based cream cheese, non-dairy yogurt, and a vegan protein powder. The recipe is adaptable for gluten-free diets by ensuring certified gluten-free oats.
03 -
For flavor variation, substitute with raspberries, diced strawberries, or dried fruit. Add mini dark chocolate chips or a pinch of cocoa powder for a chocolate variation.