Some snacks promise a lot and deliver a little. This recipe is not that. These No-Bake High-Protein Berry Cheesecake Bites are creamy, jammy, crunchy, and genuinely satisfying. They're the kind of treat you make once and find yourself making every single week. And yes, they're packed with protein. And the best part? They're allergen-friendly so they can be shared with and enjoyed by all.
The secret to the perfect texture? A two-layer crust made from Safe + Fair All American Granola and crushed Remy's Cinnamon Grahams. Together, they create a base that's got crunch, warmth, and just the right amount of sweetness, without a single top-9 allergen in sight.
What You’ll Need:
For the Crust:
- 1 cup Safe + Fair All American Granola
- 6 Remy's Cinnamon Grahams finely crushed (about ½ cup crumbs)
- 3 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
For the Cheesecake Filling:
- 8 oz dairy-free cream cheese, softened (or regular if preferred)
- ¾ cup plain Greek yogurt (or dairy-free coconut yogurt)
- 2 scoops vanilla protein powder (approx. 40–50g protein)
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Juice of ½ lemon
For the Berry Topping:
- 1 cup fresh or frozen mixed berries (blueberries, strawberries, raspberries)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- Extra Safe + Fair All American Granola, for topping
What You’ll Do:
Step 1: Make the Berry Compote
Combine berries, chia seeds, and maple syrup in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and let cool completely. (Shortcut: mash berries with chia seeds and maple syrup and refrigerate for 20 minutes — no cooking needed.)
Step 2: Build the Crust
Pulse the All American Granola in a food processor until roughly broken down — you want some texture, not powder. Combine with crushed Remy's Cinnamon Grahams crumbs, melted coconut oil, and maple syrup. Stir until the mixture holds together when pressed. Line a 12-cup muffin tin with silicone liners or parchment rounds. Press about 1.5 tablespoons of the crust mixture firmly into the bottom of each cup. Freeze for 10 minutes.
Step 3: Make the Filling
Beat the softened cream cheese until smooth. Add Greek yogurt, protein powder, honey, vanilla extract, and lemon juice. Mix until completely creamy and lump-free — a hand mixer works great here. Taste and adjust sweetness as needed.
Step 4: Assemble
Spoon or pipe the cheesecake filling over each frozen crust, filling cups about ¾ of the way. Top each with a spoonful of the cooled berry compote and a pinch of extra granola for crunch.
Step 5: Freeze & Serve
Freeze for at least 3 hours, or overnight. When ready to eat, let sit at room temperature for 5–8 minutes before serving. Store in the freezer for up to two weeks.
Pro Tips & Swaps
- Make it vegan: Use dairy-free cream cheese, coconut yogurt, and a plant-based protein powder.
- Add a flavor twist: Mix a teaspoon of cinnamon into the filling — it plays beautifully off the Remy's Graham base.
- No food processor? Seal the granola in a zip-lock bag and roll with a rolling pin until broken down.
- Meal prep win: Make a double batch on Sunday. You'll have protein-rich snacks ready all week.
