Creamy, high-protein strawberry cheesecake bites made with Greek yogurt and fresh berries. No bake, naturally sweetened, and perfect for healthy snacking.
For the Crust:
1 cup almond flour (or oat flour)
2 tbsp coconut oil, melted
1 tbsp honey or maple syrup
Pinch of salt
For the Filling:
8 oz reduced-fat cream cheese, softened
1/2 cup plain Greek yogurt
1/4 cup vanilla protein powder
2–3 tbsp honey or maple syrup
1 tsp vanilla extract
1/2 cup finely chopped strawberries
Mix crust ingredients and press into mini muffin cups or silicone molds.
Freeze crusts while preparing the filling.
Beat together cream cheese, yogurt, protein powder, sweetener, and vanilla until smooth.
Fold in chopped strawberries.
Spoon filling over crusts and smooth tops. Add optional garnish.
Chill in fridge for 4 hours or freeze for 1–2 hours until firm.
Pop out and enjoy!
Store in fridge up to 5 days or freeze up to 2 months.
Use dairy-free alternatives for vegan version.
Try other fruits like blueberries or mango.