# Ingredient List:
→ Crust
01 - 3/4 cup graham cracker crumbs
02 - 3 tablespoons melted butter
→ Cheesecake Filling
03 - 1 cup cottage cheese
04 - 1/3 cup unsweetened plain Greek yogurt
05 - 2 tablespoons cream cheese
06 - 2 tablespoons sugar-free maple syrup
07 - 1 large egg
08 - 1/4 teaspoon baking powder
09 - 1 scoop strawberry cheesecake-flavored protein powder
→ Strawberry Sauce
10 - 3/4 cup frozen strawberries
# Directions:
01 - Preheat oven to 350°F. Line a muffin tin with 8 muffin liners.
02 - Combine graham cracker crumbs and melted butter in a small bowl. Press mixture evenly into the bottom of each muffin liner.
03 - In a blender or food processor, combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder. Blend until smooth and creamy.
04 - Pour cheesecake mixture evenly over prepared crusts in the muffin tin.
05 - Bake for 38 to 41 minutes until centers are just set with minimal movement. Allow to cool to room temperature.
06 - Place frozen strawberries in a small saucepan over medium heat. Cook while stirring occasionally until strawberries break down and become saucy, approximately 5 to 7 minutes. Remove from heat and cool.
07 - Spoon strawberry sauce over each cooled cheesecake bite.
08 - Refrigerate cheesecake bites overnight or for at least 4 hours before serving to achieve optimal texture and flavor.
