Frozen Vanilla Cheesecake Bites

Somewhere between a cheesecake and the best froyo you’ve ever tasted, these frozen bites are creamy, tangy, and perfectly satisfying.

We’ve boosted quark - a high-protein, fat-free soft cheese found in supermarket aisles next to the other soft cheeses - with our Madagascan Vanilla Organic Whey Protein for a smooth, high-protein topping. Paired with a crunchy oat and pecan base, the blend of textures and flavours is sure to hit the spot when you’re craving a bite-sized treat.

Store the individual cheesecakes in a silicone ice cube tray in the freezer so that you have a snack on hand when needed. Alternatively, freezing them in mini cupcake cases in a muffin tin will do the trick!

To make the base:


1. Preheat the oven to 180 °C.
2. Place the pecans and oats on a baking tray and toast them until golden brown. This brings out their flavour for a nuttier base, but you can skip this step if you’re short on time.
3. Once golden brown, remove the nuts and oats from the oven, and allow to cool until you can comfortably handle them.
4. Melt the coconut oil.
5. Put all of the ingredients for the base in a blender and pulse until it looks like breadcrumbs.
6. Start constructing your individual cupcakes by adding a heaped tablespoon of the pecan and oat mixture to each mould, then press down to make a firm base. We used a silicone ice cube mould, but cupcake cases in a muffin tray will also work well.

To make the top:

1. Mix all of the ingredients for the creamy topping in a large bowl.
2. Stir until completely smooth. Taste the mixture, adding more protein, vanilla or sweetness as needed.
3. Add 2 tablespoons of the mixture to each of the moulds to complete your cheesecakes.
4. Freeze your batch overnight, then remove individual cheesecakes when desired.