Taro Cheesecake Bites

Creamy taro cheesecake bites with a graham cracker crunch and a little protein boost!

Serving Size: 1 cheesecake bite

Servings Per Recipe: 12 servings

Macros: 5g Protein | 10g Fat | 9g Carb | 145 calories

Watch the recipe being made on Instagram here.

Ingredients

8 oz low-fat cream cheese
1/2 cup plain non-fat Greek yogurt
1 scoop Boba Tea Protein Taro Milk Tea Whey Protein Powder (this is where the delicious flavor comes in!)
1/4 cup white granulated sweetener
1 large egg

Combine Crust: In a medium bowl, combine the 1 1/4 cups of graham cracker crumbs and 5 tablespoons of melted butter. Mix with a fork until all the crumbs are moistened and resemble wet sand.
Press: Scoop approximately 1 heaping tablespoon of the mixture into the bottom of each paper liner. Use a small glass or measuring cup to press the crumbs down firmly and evenly to form the crust.
Pre-Bake: Bake the crust for 5 minutes.
Cool & Adjust: Remove the pan from the oven and set it aside to cool slightly. Immediately reduce the oven temperature to 300F

Soften Ingredients: Ensure your 8 oz block of low fat cream cheese, the plain non fat Greek yogurt, and the egg are at room temperature.
Cream Cheese: In a large bowl, use a mixer to beat the softened low fat cream cheese until it is smooth and fluffy (about 1-2 minutes). Scrape down the sides of the bowl.
Add Yogurt: Beat in the 1/2 cup of plain non-fat Greek yogurt until fully combined.
Add Dry Ingredients: Gently beat in the 1/4 cup of sweetener and the 1 scoop of Taro Milk Tea Whey Protein Powder until the batter is smooth.
Add Egg: Beat in the 1 large egg just until it is fully incorporated. DO NOT OVERMIX the batter, as this can introduce too much air and cause the cheesecakes to crack.

Fill Cups: Pour the cheesecake filling evenly over the pre-baked crusts, filling each cup almost to the top.
Bake: Bake at 300 F for a total of 18-22 minutes. Check at 10 minutes, cook for another 5 minutes and check. Cook for another 3 minutes and check, cook for another 2 minutes. Cheesecake bites will cook slightly more in the oven when cooling for next step. The cheesecakes are done when the edges are set and the center has only a very slight jiggle.
Cool: Turn the oven off, slightly prop the door open, and leave the cheesecakes inside for about 15 minutes to cool gradually. This helps prevent cracking.
Room Temp: Remove the pan and let the cheesecakes cool completely on a wire rack at room temperature.
Chill: Transfer the pan to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow the filling to set completely.
Serve: Peel off the paper liners and enjoy!

With love and all things boba,