These lemon cheesecake bites blend Greek yogurt, light cream cheese, vanilla protein powder, monk fruit sweetener, lemon juice, and zest into a fluffy mixture. A short freeze gives the small portions a soft, chilled texture rather than turning them completely solid.
Ingredients
- 1/2 cup thick Greek yogurt
- 2 tablespoons light cream cheese, softened
- 1/2 scoop vanilla protein powder
- 1 tablespoon monk fruit sweetener
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
Blend and Freeze
- Add all ingredients to a blender or food processor.
- Blend until the mixture is smooth and fluffy, scraping down the sides as needed.
- Spoon into mini silicone molds or small cups.
- Freeze for 30–40 minutes, stopping before the bites become rock hard.
- Let them sit for 3 minutes before eating for a softer texture.
Yield and Texture
The recipe makes 4–5 mini bites. Softened cream cheese blends more evenly with the yogurt, while the lemon zest should be distributed through the mixture rather than left in clumps.
Use small molds for the stated yield and short freeze. If using cups instead, divide the mixture evenly and check the texture within the same 30–40 minute window. Serve after the 3-minute rest.
