Red, White & B.T.R. Cheesecake Bites (Low Sugar, High Protein)

Looking for a healthy summer dessert that actually tastes amazing? These Red, White & B.T.R. Cheesecake Bites are your new go-to. Made with a crushed base of our fan-favorite Cinnamon Cookie Dough and Strawberry Shortcake protein bars, each bite is layered with a creamy protein-packed filling for the ultimate red, white, and blue treat.

✅ Lower in sugar
✅ High protein + high fiber

Whether you're celebrating the 4th of July, meal prepping snacks for the week, or just want a delicious, better-for-you dessert that hits the nostalgic notes of cheesecake — these bites deliver flavor, function, and fun.

Created by one of our fabulous, Brand Ambassadors, Holistic Dietitian, Erica Tangeman

INGREDIENTS:

Protein Cheesecake:

• 2 cups cottage cheese
• 1/2 cup plain Greek yogurt
• 2 Tbsp cashew butter
• 1/2 cup Vanilla Protein Powder of choice (Erica uses Be Well by Kelly)
• 1/2 cup granulated monk fruit sweetener
• 4 eggs
• 1-1/2 tsp pure vanilla extract
• 1/2 tsp sea salt

Strawberry Shortcake Topping:

• 1 B.T.R. NATION Strawberry Shortcake bar
• 1/2 oz freeze dried strawberries
• 1/4 tsp vanilla finishing salt (Texas Salt Co.)
• White chocolate chips for drizzling

Blueberry Topping:

• 1 B.T.R. NATION Cinnamon Cookie Dough bar
• 1/2 oz freeze dried blueberries
• 1/4 tsp vanilla finishing salt (Texas Salt Co.)
• White chocolate chips for drizzling

Crust:

• 9 oz. Gluten-Free Honey Graham Cereal - (Erica uses Catalina Crunch)
• 2 Tbsp. butter (unsalted)
• 2-4 Tbsp water

INSTRUCTIONS:

1. 1. preheat oven to 350
   2. in a food processor, add cereal & blitz into powder.
   3. add melted butter & water to crust; mix well.
   4. add 1 small cookie scoop of crust mixture to the bottom of a muffin tin.
   5. bake crust for ~10 minutes.
   6. pour 1 large cookie scoop of cheesecake mixture on top of each crust, then bake for 25-30 minutes or until set.
   7. allow to cool completely.

Strawberry Shortcake Topping:

1. make mixed berry compote, using strawberry jam + strawberries.
2. in a food processor, add strawberry shortcake BTR bar, freeze-dried strawberries, & vanilla salt; blitz into a crumble.
3. add a scoop of strawberry compote + strawberry shortcake mixture onto each bite.
4. melt white chocolate chips, then drizzle on top of each bite (I melted the chocolate, then added to a small zip lock bag. then cut a tiny hole in the corner & pipe onto each bite).
5. refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.

Blueberry Topping:

1. make mixed berry compote, using blueberry jam + blueberries.
2. in a food processor, add cinnamon cookie dough BTR bar, freeze-dried blueberries, & vanilla salt; blitz into a crumble.
3. add a scoop of blueberry compote + blueberry snickerdoodle mixture onto each bite.
4. melt white chocolate chips, then drizzle on top of each bite (I melted the chocolate, then added to a small zip lock bag. then cut a tiny hole in the corner & pipe onto each bite).
5. refrigerate to allow to complete cool; I store them in the freezer & microwave for 10-15 seconds to thaw.