Mini Cheesecake Bites

They say you can’t have your cake and eat it too, but in this case, you can! These Mini Cheesecake Bites are protein-packed treats you are sure to love! Shrewd Food Protein Cookies are used for the cheesecake crust in this recipe to keep it high in protein and a full serving of fruits and vegetables. The crust combined with the top layer (made of high-protein ingredients like Greek yogurt and cream cheese) makes these a filling, well-rounded dessert – guaranteed to leave you feeling satisfied and guilt-free.

These mini cheesecake bites are so delicious, no one would ever believe they could possibly be good for you! 




  • ½ cup Greek-Style yogurt  
  • ¼ cup organic cream cheese  
  • 2 tablespoons pure maple syrup 
  • ¼ teaspoon pure vanilla extract 
  • ¼ cup blackberries 



  • 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour) 
  • ¼ tsp salt 
  • ¼ cup crushed Shrewd Food Protein Cookies 
  • 4-6 tbsp melted coconut oil  



  1. Lightly grease a mini or standard muffin tin.  
  2. Combine crust ingredients above, then press with your fingers to create a compact crust at the bottom of the muffin tin. 
  3. In a medium bowl, combine the Greek yogurt, cream cheese, maple syrup, and vanilla. Whisk together until completely smooth. 
  4. Add about two tablespoons of filling evenly among the muffin tins. Tap the tray on the counter a few times to release any air bubbles. Top with berries.  
  5. Place in the freezer until firm (about 4-6 hours). 
  6. Once set, enjoy slightly defrosted or straight from the freezer.  
  7. Keep the individual cheesecakes in an airtight container in the freezer for up to 1-2 weeks. 

By: Kate Horney @beyondfitmom