Red, White & Blue Protein Cheesecake Bites

Macros (per bite, makes 12):

• Calories: ~90

• Protein: ~8g

• Carbs: ~5g

• Fat: ~4g

Ingredients:

Cheesecake Filling:

• 1 cup plain Greek yogurt (non-fat or 2%)

• 8 oz light cream cheese (room temp)

• 2 scoops Combat Ready Protein Vanilla

• 2 tbsp honey or maple syrup

• 1 tsp vanilla extract

• Optional: zest of 1 lemon for freshness

Crust (Optional – can be crustless!):

• ¾ cup almond flour

• 2 tbsp melted coconut oil

• 1 tbsp honey or sugar-free maple syrup

• Pinch of salt

Toppings:

• Fresh strawberries (sliced)

• Blueberries

• Optional: light whipped topping or coconut flakes

Instructions:

1. Make the crust (if using):

   • Mix almond flour, coconut oil, and honey in a bowl.

   • Press into mini cupcake liners or silicone molds.

   • Chill in freezer for 10–15 mins.

2. Blend the filling:

   • In a mixing bowl, blend Greek yogurt, cream cheese, protein powder, honey, and vanilla until smooth.

3. Assemble:

   • Spoon cheesecake mixture onto the crust (or directly into mini cups if no crust).

   • Smooth tops with a spoon or spatula.

4. Top it off:

   • Decorate with sliced strawberries and blueberries for a patriotic pop!

5. Chill:

   • Refrigerate at least 2 hours or freeze for 45–60 minutes if you want them firmer.

6. Serve & enjoy cold!