High Protein Healthy Cheesecake Bites

Craving cheesecake but want a healthier option? These high-protein healthy cheesecake bites are the perfect way to satisfy your sweet tooth while staying on track with your health goals.

Made with protein-rich ingredients like cottage cheese, plus allulose to keep added sugar low, these mini cheesecakes are a must-try. They’re single-serving, easy to prep, and perfect for meal prep or a quick dessert.

Note: This recipe blog is sponsored by Tate and Lyle

What Makes These Mini Cheesecakes Healthy?

• Higher Protein: Unlike traditional cheesecake, which is heavy on cream cheese, this version uses cottage cheese and Greek yogurt for a protein boost. Each bite packs a satisfying amount of protein to keep you full and fueled.
• Lower Sugar: Allulose is a naturally occurring, low calorie rare sugar that can be found in low amounts in certain fruits and foods, including figs, raisins, molasses and maple syrup. Tate & Lyle creates allulose by breaking down the carbohydrate in corn through a series of enzymatic processes. Allulose is a monosaccharide like glucose, but its structure is slightly different, which means the body metabolizes it differently than glucose. As a result, allulose provides the sweet taste of sugar without all the calories or impact on blood sugar levels has been changed, which means the body doesn’t recognize it.
• Single Serving: Baked in a muffin tin, these cheesecake bites are individually portioned, making them perfect for mindful eating.

High Protein Healthy Cheesecake Bites

Ingredients

Crust:

• 1 sleeve of graham crackers (9 sheets)
• 5 tbsp butter
• 1 tbsp allulose

Cheesecake: in a blender

• 1 cup cottage cheese
• ¼ cup plain Greek yogurt
• 1 egg
• ¼ cup allulose
• ½ tsp lemon zest
• 1 tbsp flour 
• ½ tsp vanilla

Step by Step Instructions 

1. Preheat oven to 350°F.

2. Prepare the crust: Crush graham crackers and mix with melted butter and allulose.

3. Divide the crust mixture into a muffin tin lined with silicone liners and press firmly.

4. Bake for 5 minutes, then let cool for 10 minutes.

5. Prepare the cheesecake filling: Blend all filling ingredients until smooth.

6. Pour filling over the cooled crust in the muffin tin.

7. Bake for 20 minutes, then remove and let cool at room temperature.

8. Refrigerate for at least 3 hours before serving.

Equipment

• Blender
• Muffin pan
• Silicone muffin liners

Tips for Success

• Let them cool fully before eating—this helps them set properly.
• Allulose substitutes 1:1 for sugar, making it a simple swap in recipes.
• Use a blender for the smoothest cheesecake texture.

Variations and Substitutions

• Crust Alternatives: Swap graham crackers for crushed almonds or oats for a gluten-free version.
• Dairy-Free Option: Use dairy-free yogurt or silken tofu in place of cottage cheese. I have not tested this, but the texture is similar.
• Add spice: Add cocoa powder or cinnamon for an indulgent twist.

If you want to use cottage cheese more often in your recipes, check out my Cottage Cheese Chicken Salad or Chocolate Cottage Cheese Mousse.

FAQs

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