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Blueberry Cheesecake Protein Bites arranged on parchment paper with fresh blueberries and cream cheese glaze

Blueberry Cheesecake Protein Bites

No-bake high-protein snacks with creamy cheesecake flavor and juicy blueberries
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 14 portions
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned or quick-cooking, gluten-free if needed
  • 0.5 cup vanilla protein powder whey, casein, or plant-based
  • 0.25 cup freeze-dried blueberries finely ground
  • 0.25 cup unsweetened applesauce or mashed banana
  • 0.25 cup cream cheese softened, or vegan alternative
  • 2 tablespoons honey or maple syrup adjust to taste
  • 1 tablespoon chia seeds or flax seeds optional
  • 0.25 cup frozen blueberries thawed and drained
  • 1-2 tablespoons milk dairy or non-dairy, as needed
  • 2 tablespoons cream cheese softened, for glaze
  • 1-2 tablespoons milk dairy or non-dairy, for glaze
  • 0.5 teaspoon vanilla extract for glaze
  • 1-2 teaspoons powdered sugar optional, for glaze

Equipment

  • Food processor or blender
  • Mixing bowls
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Grind freeze-dried blueberries into a fine powder using a blender or food processor.
  2. In a bowl, combine oats, protein powder, freeze-dried blueberry powder, and chia or flax seeds.
  3. In another bowl, whisk applesauce (or mashed banana), cream cheese, and honey or maple syrup.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Gently fold in the thawed and drained frozen blueberries.
  6. If the mixture is too dry, add milk 1 tablespoon at a time until rollable.
  7. Form into bite-sized balls and place on a parchment-lined plate.
  8. For the glaze, whisk softened cream cheese, milk, vanilla extract, and powdered sugar until smooth.
  9. Refrigerate the bites for at least 30 minutes to firm up.
  10. Drizzle with glaze and top with fresh blueberries.
  11. Refrigerate for 10 more minutes for the glaze to set, then serve chilled.

Notes

Store in refrigerator for up to 5 days or freeze for up to 2 months. Use vanilla protein powder for best cheesecake flavor. Thaw and drain frozen blueberries to prevent sogginess.