5 Ingredient Chocolate Cheesecake Bites

5 Ingredient Chocolate Cheescake Bites


    • 1 oz (1 square) semisweet baking chocolate (Bakers)
    • 4 oz Philly 1/3 less fat cream cheese, softened room temperature
    • 1/4 cup sugar
    • 1/4 cup light sour cream
    • 1 large egg, room temperature


    • Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
    • Melt 1 oz chocolate in the microwave
    • In a bowl, mix cream cheese and sugar, then add sour cream
    • With a spoon, fold in egg  and the melted chocolate
    • Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).

Makes 10 Cups

Macros per cup: 7.5C 4F 2P

We found this great recipe via SkinnyTaste!

Cream Cheese Pumpkin Bars


    • 1½ cups whole wheat flour


    • ½ cup almond flour


    • 2 tsp. baking powder


    • 1 tsp. baking soda


    • 2 tsp. pumpkin pie spice


    • ½ tsp. cinnamon


    • Pinch of nutmeg


    • 4 eggs, lightly whisked


    • ¼ cup coconut oil, melted


    • ¼ cup half and half


    • ¼ cup maple syrup


    • 1 (15 oz) can 100% pumpkin puree


Cream Cheese Frosting

    • 1 (8 oz) package ⅓ less-fat cream cheese, softened


    • ¼ cup maple syrup


    • 1 tsp. vanilla extract


    • 2 t. half and half



    1. Preheat oven to 350 degrees F.


    1. In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and nutmeg. Set aside.


    1. In a separate bowl, whisk together eggs, coconut oil,  half and half, maple syrup and pumpkin puree.


    1. Pour the wet ingredients in with the dry ingredients, mixing well.


    1. Pour pumpkin mixture into a prepared 9×7-inch baking dish and bake in the oven for 30 to 35 minutes.


    1. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely. 


    1. While the bars are cooling, mix cream cheese, maple syrup and vanilla extract in a bowl and whip on high until smooth. Add Creamer a teaspoon at a time until you have your desired creaminess.


    1. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!



Servings: 16

1 Serving: 4.7P 18.5C 7.7F



Chocolate Peanut Butter Bites

peanut butter bite.jpg

•126g unsweetened applesauce 

•1t vanilla extract 

•1T flax meal

•3T warm water

•45g coconut palm sugar

•100g PB2

**preheat to 350, mix all ingredients except pb2 thoroughly, then mix in pb2. Bake for 12 minutes. Enjoy!

We made 13 cookies!

MACROS (1 cookie):


A Macro Twist on Chocolate Chip Cookies


* 1 scoop of Cellucor whipped vanilla protein powder (31g)

* 1/2 c canned white beans (chickpeas, garbanzo, navy…) (130g)

* 1/4 c canned pumpkin (60g)

* 3 T egg substitute (46g)

* 1 t vanilla

* 1/2 t baking powder

* 2 T mini chocolate chips (28g)

* sweetener of choice (3-5 packets)


1. Drain and rinse beans.

2. Puree beans, pumpkin, egg, and vanilla. Add some additional egg or milk if necessary to get smooth.

3. Stir in remaining ingredients

4. Use baking mat, parchment, or non stick spray. Drop batter onto cookie sheet.

5. Bake at 350 for 8-10 minutes. Keep a close eye on them! If you over bake, they will dry out, I took mine out right at 8 minutes. 

This made about 9 decent size cookies and the macros for one cookie are:

1.1 fat

4.9 carbs

4.2 protein