Ingredients:
1. The crust
● 1 cup of Graham cracker crumbs
● 3 tablespoons of melted butter
● 3 tablespoons of granulated sugar
● 3 tablespoons of Obvi’s Strawberry Vanilla Collagen Protein
2. The filling
■ 16 ounces of room-temperature cream cheese
■ 1⁄3 cup of sour cream
■ 1⁄3 cup of granulated sugar
■ 3 scoops of Obvi’s Strawberry Vanilla Collagen Protein
■ 2 eggs
■ 1 teaspoon of vanilla extract
3. The strawberry sauce
■ 1 pack of Strawberries sliced or 2 1⁄3 cups of frozen strawberries
■ 2 teaspoons of fresh lemon juice
■ 1⁄3 cups of granulated sugar
Instructions:
1. Scoop one cup of Graham cracker crumbs into a bowl. Mix in the
granulated sugar, Obvi’s Strawberry Vanilla Collagen Protein, and the
melted butter into the bowl. Mix until everything is combined.
2. Preheat the oven to 325 degrees and line your cupcake tin with cupcake
liners.
3. Scoop about a tablespoon of the crust mixture into each cupcake liner
and press together firmly.
4. Let your crusts bake for 5-8 minutes then set aside to cool.
5. In a stand mixer, add your softened cream cheese with your sour cream
lightly. Then toss in your granulated sugar, vanilla extract, and Obvi’s
Strawberry Vanilla Collagen Protein.
6. Once your filling has been mixed evenly crack in your two eggs and fold
in until everything is smooth.
7. Now it's time to evenly distribute your cheesecake filling into your tins.
These do tend to rise so make sure you are leaving just enough space for
them not to overflow... about a heaping tablespoon for each cavity.
8. Bake at 325 degrees for about 18-22 minutes or until the filling has
settled.
9. While your cheesecake bites are baking let's start on your sauce. In a
saucepan over medium heat, add your cut strawberries, sugar, and lemon
juice.
10. Stir occasionally and let boil for about 5-8 minutes until the strawberries
start to soften and release their juices.
11. Once your sauce has come to a boil reduce the heat to low medium and
let your sauce thicken. Stir occasionally. About 15-20 minutes.
12. When your sauce has thickened, place your sauce into a jar, cover it
tightly, and let chill in the fridge.
13. Your cheesecake bites should chill for about 4 hours before serving.
Place a tablespoon of your sauce on each mini cheesecake before
serving and enjoy!
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