Blueberry Cheesecake Protein Bites (Print Version)

# Ingredients:

→ For the Bites

01 - 1 cup rolled oats (old-fashioned or quick-cooking, gluten-free if needed)
02 - 1/2 cup vanilla protein powder (whey, casein, or plant-based)
03 - 1/4 cup freeze-dried blueberries, finely ground
04 - 1/4 cup unsweetened applesauce (or mashed banana)
05 - 1/4 cup cream cheese, softened (or vegan alternative)
06 - 2 tablespoons honey or maple syrup (adjust to taste)
07 - 1 tablespoon chia seeds or flax seeds (optional)
08 - 1/4 cup frozen blueberries (thawed and drained)
09 - 1–2 tablespoons milk (dairy or non-dairy) as needed

→ For the Glaze

10 - 2 tablespoons cream cheese, softened
11 - 1–2 tablespoons milk (dairy or non-dairy)
12 - 1/2 teaspoon vanilla extract
13 - 1–2 teaspoons powdered sugar (optional)

→ Topping

14 - Fresh blueberries

# Instructions:

01 - Grind freeze-dried blueberries into a fine powder using a blender or food processor.
02 - In a bowl, combine oats, protein powder, freeze-dried blueberry powder, and chia or flax seeds.
03 - In another bowl, whisk applesauce (or mashed banana), cream cheese, and honey or maple syrup.
04 - Add the wet ingredients to the dry ingredients and mix well.
05 - Gently fold in the thawed and drained frozen blueberries.
06 - If the mixture is too dry, add milk 1 tablespoon at a time until rollable.
07 - Form into bite-sized balls and place on a parchment-lined plate.
08 - Whisk softened cream cheese, milk, vanilla extract, and powdered sugar until smooth.
09 - Refrigerate for at least 30 minutes to firm up.
10 - Drizzle with glaze and top with fresh blueberries.
11 - Refrigerate for 10 more minutes for the glaze to set.
12 - Keep them chilled and enjoy as a healthy snack!

# Notes:

01 - Use vanilla protein powder for the best cheesecake flavor.
02 - Freeze-dried blueberries add vibrant color and intense flavor without extra moisture.
03 - Thaw and drain frozen blueberries before mixing to prevent sogginess.
04 - Adjust the sweetness by adding more or less honey/maple syrup.
05 - Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

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