No-bake cheesecake in bite form: cream cheese and protein blended with a blueberry jam, frozen, and rolled in crushed cereal for a “crust.” Six bites at 10.5g of protein for 120 calories.

Room-temperature cream cheese blends smooth; cold from the fridge it stays lumpy.

Ingredients

  • Fat-free cream cheese — 8 oz [P 28 C 12 F 0]
  • Protein powder — 1 scoop, ~30 g (vanilla) [P 24 C 3 F 1]
  • Oats — ¼ cup (rolled or quick) [P 3 C 14 F 1]
  • Frozen blueberries — 1 cup [P 1 C 21 F 0]
  • Cereal (e.g. Cheerios) — 1 cup, crushed [P 3 C 20 F 2]
  • Sugar-free maple syrup — 3 tbsp
  • Vanilla extract — ¼ tsp

Method

  1. Jam. Cook the blueberries in a pan until they break down; set aside.
  2. Mix. Blend the oats into a powder, then mix with the blueberries, cream cheese, maple, protein and vanilla until smooth. Freeze 30 minutes.
  3. Coat. Crush the cereal into a powder. Scoop 6 pieces and roll each in the cereal.
  4. Set. Eat soft, or freeze 1 more hour for a firmer cheesecake texture.

What to eat it with

  • Graham crackers crushed for the coating, for a classic crust flavour.
  • Extra berry jam.
  • A coffee.

Variations

  • Different fruit: raspberry or strawberry.
  • Firmer: freeze longer.
  • Dairy-free: plant cream cheese and plant protein.

Honest notes

  • Fibre: about 1g a bite, from the oats and blueberries.
  • Protein depends on your powder: the 10.5g a bite assumes a ~30g scoop plus the cream cheese — this one genuinely earns its protein.
  • Let it soften: a couple of minutes out of the freezer makes the texture creamier.