Healthy High-Protein Dessert: No-Bake Vanilla Cheesecake Bites -

If you’re anything like me, you still want dessert after dinner, I’m forever trying to manage the very sweeth tooth I have and these do the trick. So if you want to serve your goals: higher protein, lower junk, minimal fuss, then this healthy high protein dessert is one you need to try. That’s why I’m excited to share this recipe for No-Bake Vanilla Protein Cheesecake Bites. They’re creamy, delicious, easy to make (just 10 minutes prep), and they align with a macro-friendly mindset (think: higher protein, real ingredients).

Whether you’re working on muscle tone, hormone balance, or simply craving something sweet without derailing your progress, this treat ticks all the boxes and I hope you will love them as much as I do.

Why this works

It uses Greek yogurt + cream cheese to deliver that creamy cheesecake texture while boosting protein thanks to the yogurt and vanilla protein powder. Greek yogurt and protein powders are smart switches when making high-protein desserts.
It’s no-bake — no oven heat, minimal effort, perfect for prepping ahead of time means, no-bake desserts are especially handy.
It uses almond flour + melted coconut oil + butter for the base, giving a nutty flavour, healthyish fats, lower refined carbs than conventional cookie crusts. Almond/coconut flour and real-food swaps are recommended ingredients for high-protein treats.
The boost of protein powder can support muscle mass maintanace, satisfying sweet cravings without going overboard, fitting into your balanced nutritional plan.

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Recipe: No-Bake Vanilla Protein Cheesecake Bites

Prep time: 10 minutes
Setting time: ~3 hours (or overnight for best results)
Makes: 12 bites

Ingredients:

¾ cup (170 g) cream cheese, softened
1¼ cup (300 g) plain Greek yogurt
2 scoops (60 g) vanilla protein powder
¼ cup (60 ml) raw honey
1 tsp vanilla extract
For the base:
- 1 cup (120 g) almond flour
- 1 tbsp melted coconut oil
- 1 tbsp melted butter

Directions:

In a small bowl, mix the melted coconut oil and butter together. Then stir in the almond flour until it forms a crumbly, “wet sand”-like texture. Line a 12-muffin tin with muffin liners or silicone cups.
Divide the almond-flour mixture evenly into the muffin cups and press down firmly to create a base. Set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the Greek yogurt, vanilla protein powder, raw honey and vanilla extract. Mix until fully combined and smooth.
Spoon the cheesecake mixture evenly on top of the almond flour bases in each muffin cup. Smooth the tops with a spatula or the back of a spoon. Place the muffin tin in the fridge for at least 3 hours (or overnight) to allow the bites to set completely.
Once set, remove the cheesecake bites from the muffin tin. Serve as is, or optionally drizzle with a little raw honey and top with fresh fruit.

Macro & nutrition notes

You’ll want to estimate macros based on your chosen protein powder, Greek yogurt brand, etc. But as a guide: this dessert is higher in protein than a typical cheesecake bite, lower in refined sugar (thanks to honey + real ingredients) and uses nut-based flour (almond) which is lower in carbs than conventional flour.

As many sources show, high-protein desserts help keep you fuller, support muscle recovery and reduce post-dessert sugar crashes.

Variations & tips

Swap the base: If you prefer a slightly crunchier base, you can mix in chopped nuts (e.g., pecans or walnuts) into the almond-flour base.
Make it dairy-free: Use a dairy-free “cream cheese” alternative and coconut-based Greek yogurt substitute; choose a plant-based vanilla protein powder.
Lower the honey: If you’re reducing added sweeteners, you could cut the honey by half and use a natural zero-calorie sweetener (like stevia or monk fruit) to sweeten the filling.
Portion size: Want mini-bites? Use a mini muffin tin (24 holes) to make smaller portions and make them last longer.
Add flavour twists:
- Lemon zest in the filling for a “lemon cheesecake” version
- Raspberry or blueberry topping for colour + added phytonutrients
- Chocolate-dipped sides: after setting, dip half of each bite into melted dark chocolate for a richer finish.
Storage: These will keep in the fridge for 3-4 days. You can also freeze them (store in an airtight container) and pull one out for 10 minutes before serving.

Why this is ideal for YOU (mid-life, women 40+)

You’re balancing hormone shifts, muscle mass, metabolism changes — desserts don’t have to be “off limits”. You can enjoy treats that fit your goals.
High-protein snacks support lean muscle retention — which is especially important as we age.
Quick to prep and store: busy life, maybe coaching, maybe family etc, you’ll appreciate desserts you can make ahead.
Fits into macro-focused or nutrient-aware approach: you’re not just counting calories, you’re thinking about quality (protein, real ingredients).
It satisfies the sweet craving without a massive sugar/empty carb crash — so you stay more on track.

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If you loved these No-Bake Vanilla Protein Cheesecake Bites, let me know in the comments below how you served them (did you add berries? chocolate? freeze them?).

Don’t forget to share & pin this recipe for later — your future self (and your tastebuds) will thank you!