Mix thoroughly until there are no longer any visible chunks of white cream cheese.
Line a baking sheet with parchment paper. Use a cookie scooper or spoon (not your fingers) to scoop out the dough into nine to twelve cookies.
Bake for 18-20 minutes.
Notes and Options
You can use frozen or fresh berries.
You can use full fat, low fat, or fat-free cream cheese. The full fat is richer and softer in texture, but not by a whole lot. If you’re not someone who eats conventional cheesecake on the regular, you likely won’t mind the version with less fat.
If you’re stuck up when it comes to desserts, this recipe is not for you. You may like it, but we just don’t want to share it with you.
This recipe was created and tested using Metabolic Drive Protein. Protein powders made from other sources will not have the same consistency or flavor. So if you use a different brand and you end up disliking the recipe, that’s on you.
Super secret note: This doesn’t have to be a cookie. If you don’t bake it, you can…
Turn it into a spread to smear on something else.
Put it in a jar, keep it in the fridge, and have a spoonful of deliciousness whenever you want it.
Dunk your face in it and have your spouse lick it off… sensually.
Nutrition Information: Rough Estimate
This is calculated using 1/3 less fat cream cheese and cherries. These numbers are subject to change if you use a different cream cheese, a different berry, or scoop out a different amount of (larger or smaller) cookies.
For a batch of 12 cookies, each contains roughly the following:
Carbs: 3 grams
Protein: 7 grams
Fat: 4 grams
Granted, you’ll likely eat more than one. Even if you eat two or three, you’ll still get fewer calories and more protein in one sitting than you would if you were eating conventional cheesecake.
Seriously, and sincerely, though… My apologies. .It’s been bottled up a while and I never got to express it.
I have nothing but the utmost respect for Dani (and everyone who works here).
I came rushing back to the store one day after a prolonged bout of COVID-related unemployment (plant I worked for was shuttered), only to find my two favorite flavors gone, and no idea what happened.
But I posted before I thought.
I have all of Dani’s (and Chris’s) recipes saved, and I’ve made nearly all of them at some point, so I will refrain from future salty comments.
Yeah, the second time I woke up on the floor during a press workout I went and checked my blood pressure and saw numbers that would have been appropriate for an 80 year old in a knitting circle. And, in that regard, I’m the opposite: I have a naturally bland palate, so I NEVER salted my food. Which probably contributed. I now have a personal salt shaker I pack in my lunch box and excessively add it to everything.
It was actually one of the things I appreciated about Surge: it has some electrolytes added to it as well. I’ll take them wherever I can get them.
I need to pay more attention to this. Lately when I stand up at the gym after being seated or doing a floor exercise, everything goes black, and I have to sit right back down. So weird!
Interesting! I wonder if you have this type of palate because you’re used to eating a less processed diet. Good problem to have because now you can include chips or salted nuts with your meals for “health” purposes.