Blueberry Cheesecake Bites

Recipe by: Acacia

These purple gems combine a lil tang and sweetness with an oat-butter crust. Perfect for meal prep or a post-workout treat that doesn’t suck.

INGREDIENTS

THE CRUST:

• 80g (1 cup) Rolled Oats or Granola

• 30g (2 tbsp) Unsalted Butter, melted

THE FILLING:

• 150g (approx. 2/3 cup) 2% Cottage Cheese

• 100g (approx. 1/3 cup) Low-Fat Greek Yogurt

• 70g (approx. 1/3 cup) Reduced-Fat Cream Cheese

• 1 Large Egg (separated)

• 50g (approx. 2 large) Egg Whites (whipped to stiff peaks)

• 50g (1/3 cup) Frozen Blueberries

• 35g (1.5 tbsp) Honey

• 15ml (1 tbsp) Vanilla Extract

• 15ml (1 tbsp) Lemon Juice

• 10g (1 tbsp) Cornstarch or starch substitute

• Pinch of Salt, Cinnamon, and Nutmeg

IMPORTANT: I do not have a strong sweet tooth, these are on the more tart side. If you want more of a sweet treat vibe, I recommend adding your favorite sugar or zero-cal sweetener to it.

• Granulated Sugar: Add 50g (2–4 tbsp).

• Zero-Calorie Sweetener (e.g., Monk Fruit or Erythritol): Add 15g–30g (1.5–3 tbsp).

• Concentrated Stevia: Add 1/4 to 1/2 teaspoon of pure powder, or 5–10 drops of liquid stevia.

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C)

2. Line a standard cupcake/muffin tin with 8 liners or use a silicone mold

MAKE THE CRUST:

1. In a food processor, pulse the 80g rolled oats until they reach a coarse, sandy consistency.

2. Then add in the melted butter, pinch of salt, cinnamon, nutmeg, and honey, and pulse until blended

3. Evenly distribute the mixture into the bottom of the 8 cupcake molds. Press down firmly with the back of a spoon or a small glass (shot glasses work great) to create a solid base.

4. Bake the crust for 5 minutes then reduce the heat to 325°F (160°C - 165°C)

MAKE THE FILLING:

1. In a blender or food processor, combine the 150g cottage cheese, 100g Greek yogurt, 70g cream cheese, 30g honey, 15ml vanilla, 15ml lemon juice, 10g cornstarch, egg yolk, and the remaining salt, cinnamon, nutmeg and the optional sugar/sweetener.

2. Add the 50g blueberries to the blender and pulse briefly. For a vibrant purple color, blend them fully; for "gems," pulse just a few times to leave small chunks.

FOLD IN THE EGG WHITES:

1. In a separate clean bowl, whisk the 50g egg whites + egg white from the whole egg until they reach stiff peaks (they should stand straight up when you lift the whisk).

2. Gently fold the whipped egg whites into the blended cheesecake mixture using a spatula. Do not overmix, as you want to keep the air in the batter for a light texture.

BAKE AND SET:

1. Divide the filling evenly among the 8 prepared oat crusts.

2. Bake for 20–25 minutes. The edges should be set and slightly golden, while the center should have a "jiggle".

* Cool & Chill: A pro tip to help centers from collapsing is to keep them in the oven, but open the oven door to let them slowly come to room temperature. Them cool completely at room temperature, then refrigerate for at least 2–3 hours (or overnight) to allow the proteins to completely firm.

NUTRITION FACTS PER SERVING, RECIPE YIELDS 8 SERVINGS (CUPCAKE MOLD SIZE)

Calories: 139 kcal
Protein: 7g
Fat: 6.2g
Total Carbs: 14.2g
Fiber: 1.2g 

WITH 50G OF GRANULATED SUGAR (PER SERVING):

Calories: Increases from 139 kcal to approx. 164 kcal.
Carbs: Increases from 14g to approx. 20g.
Protein/Fat: No change.