# Components:
→ 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 - In a small bowl, combine graham cracker crumbs and melted butter until integrated. Press the mixture evenly into the bottom of each muffin liner to form the base layer.
03 - In a blender or food processor, combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder. Process until the mixture achieves a smooth, creamy consistency.
04 - Distribute the cheesecake mixture evenly over the prepared crusts in the muffin tin.
05 - Bake for 38 to 41 minutes, or until the centers are just set with minimal jiggle. Remove from the oven and allow to cool to room temperature.
06 - Place frozen strawberries in a small saucepan over medium heat. Cook, stirring occasionally, for 5 to 7 minutes until the berries break down and form a sauce consistency. Remove from heat and let cool.
07 - Once the cheesecake bites have cooled completely, spoon the strawberry sauce over each one.
08 - Refrigerate the cheesecake bites overnight or for a minimum of 4 hours before serving to achieve optimal texture and flavor development.
