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 :)


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