Pumpkin Spice Cheesecake Bites (High Protein, Gluten-Free)
Shortbread + pumpkin spice + cheesecake + chocolate = 🧡🧡🧡
Here's what you'll need:
For the shortbread:
🍫 6 tbsp maple syrup
🍫 ¼ cup almond butter or any nut butter
🍫 1 cup oat flour
🍫 2 scoops vanilla protein powder
🍫 ½ cup Pumpkin Spice Granola Butter®
For the cheesecake filling:
🍫 8oz cream cheese, softened
🍫 1 ¼ cups greek yogurt
🍫 1 scoop vanilla protein powder
🍫 2 tbsp maple syrup
For the chocolate coating:
🍫 2 cups dark chocolate chips
🍫 2 tbsp coconut oil
Here's what you'll do:
🍫 Line a standard loaf pan with parchment paper; set aside.
🍫 In a medium bowl, mix together the shortbread ingredients until a crumbly dough forms. Press the dough into the prepared loaf pan.
🍫 Place in the fridge for at least 5-10 minutes while you prepare the filling.
🍫 In a medium bowl, beat together the ingredients for the cheesecake filling.
🍫 Pour the cheesecake filling on top of the shortbread layer, and spread so it covers the shortbread layer evenly.
🍫 Place in the freezer for at least 1 hour to allow the cheesecake layer to completely harden.
🍫 Once the cheesecake layer is completely frozen, slice and cut into bite-sized cubes.
🍫 Melt the dark chocolate and coconut oil in the microwave at 30-second intervals or over the stove.
🍫 Then, completely cover each bite-sized cheesecake piece in the melted dark chocolate.
🍫 Place in the fridge for at least 30 minutes to allow the chocolate to harden. Once hardened, feel free to inhale!!! Pro tip - dip in extra Pumpkin Spice Granola Butter® for more yum :)