Ingredients
Equipment
Method
- In a medium bowl, add the rolled oats, vanilla protein powder, and crushed freeze-dried blueberries. Stir until all the dry ingredients are well combined and evenly distributed.1 cup rolled oats, 1/2 cup vanilla protein powder, 1/4 cup freeze-dried blueberries
- To the bowl with the dry ingredients, add the softened cream cheese, honey or maple syrup, milk, and vanilla extract.1/4 cup cream cheese, 2 tablespoons honey or maple syrup, 1 tablespoon milk, 1/2 teaspoon vanilla extract
- Using a spatula or your hands, begin mixing all the ingredients together. Continue mixing until a thick, cohesive dough forms. It should be slightly sticky but manageable. If the dough seems too dry and crumbly, add an extra teaspoon of milk at a time until it holds together. If it’s too wet, add a touch more protein powder or oats.
- Once the dough is well combined, take small portions (about a tablespoon size) and roll them between your palms to form bite-sized balls.
- If you like an extra decorative touch and an intensified blueberry flavor, gently roll the formed bites in the extra crushed freeze-dried blueberries.Optional: Extra crushed freeze-dried blueberries
- Place the prepared Blueberry Cheesecake Protein Bites on a plate or a parchment-lined baking sheet. Refrigerate for at least 15-20 minutes to allow them to firm up and set properly before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
