Mini High-Protein Cheesecake Bites

Cottage cheese and Greek yogurt do the heavy lifting here, which is how a dessert ends up with real protein in it rather than just less sugar.

They need to chill properly, so make them the day before if you can.

Ingredients

• For the crust
• 16 cinnamon sweet thin crackers, finely crushed
• 2 tbsp melted butter
• 1 tbsp ground flaxseed
• For the filling
• 1 and 1/2 cups low-fat cottage cheese
• 3/4 cup full-fat plain Greek yogurt
• 2 large eggs
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp oat flour
• 2 tbsp ground flaxseed
• 1 tbsp ground chia seeds
• a pinch of salt
• 1 tsp lemon zest

Method

1. Preheat the oven to 325F and line a 12-cup muffin tin.
2. Mix the crust ingredients, divide between the muffin cups, press firmly, and bake for 5 minutes.
3. Blend the cottage cheese until smooth. Add the remaining filling ingredients and blend until creamy.
4. Fill each muffin cup about three quarters full.
5. Bake for 18 to 22 minutes, until the edges are set and the centers still have a slight jiggle.
6. Cool for 20 to 30 minutes, then refrigerate for at least 4 hours. Overnight is best.
7. Serve chilled, topped with fresh berries, chopped nuts, a drizzle of honey, or a dollop of Greek yogurt.

Make it yours

• Any crisp cinnamon cracker works for the crust.
• Top with raspberries and a little jam for the version in the photo.

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