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Majka Greek Yogurt Cheesecake Bites

Majka Greek Yogurt Cheesecake Bites

Apr 19, 2020

They say you can’t have your cake and eat it too, but in this case, you can! These Greek Yogurt Cheesecake Bites are little treats that double as breast milk-nourishing, mama-energizing mini slices of goodness. They’re just as great for boosting lactation as they are for treating your tastebuds!

Our Majka Lactation Bites are used as the cheesecake crust in this recipe. Just press ‘em down into the bottom of your muffin tins, and you’re well on your way to lactation-friendly cheesecake! The crust combined with the top layer (made of high-protein ingredients like Greek yogurt and cream cheese) make these a filling, well-rounded snack guaranteed to leave you feeling satisfied and energized.

Why include Majka Lactation Bites? Well, our signature Bites are made with galactagogues, healthy fats, fiber, and antioxidants. They provide sustainable, lasting energy while also curbing sugar cravings, nourishing your body, and increasing the quality and quantity of your milk. After snacking, you can plan for a sustainable boost in energy that helps you get through momhood!

Let’s dive into the recipe how-to!


  • 4 Majka Lactation Bites
  • ½ cup Dairy-free Greek-Style yogurt or organic whole-milk Greek yogurt
  • ¼ cup dairy-free cream cheese or organic cream cheese
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon pure vanilla extract
  • ¼ cup blueberries or other berries 


  1. Lightly grease a mini or standard muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that make removing them easier.
  2. Allow the Majka Lactation bites to come to room temperature or warm in the microwave for 15-20 seconds. Add ½ the bite into the muffin tin and press with your fingers to create a compact crust.
  3. In a medium bowl, combine the Greek yogurt, cream cheese, maple syrup, and vanilla. Wisk together until completely smooth.
  4. Add about two tablespoons of filling evenly among the muffin tins. Tap the tray on the counter a few times to release any air bubbles. Place in the freezer until firm (about 4-6 hours).
  5. Once set, remove the cheesecakes by tugging on the tabs or loosening them with a butter knife. You may need to let the muffin tin sit out for 10 minutes to help them defrost slightly. Enjoy slightly defrosted or straight from the freezer. 
  6. Keep the individual cheesecakes in an airtight container in the freezer for up to 1-2 weeks.


  • Total: 8 bites
  • Per serving (1 bite): 129 kcal, 7g fat, 14g carbs, 4g protein, 7g sugar, 3g fiber

We love to whip these up for enjoying throughout the week. They’re perfect grab-and-go treats for munching between errands, home tasks, or mom-ing! Enjoy an hour prior to breastfeeding for a boost in supply that’s both mother and baby-approved.

Tag us on Instagram if you make this recipe at home. We’d love to see — and share — your creation! @lovemajka #lovemajka #fuelingmotherhood



jessica bippen nourished now head shot

Jessica Bippen, MS, RD is a Registered Dietitian with a Masters in Nutrition Therapy. She helps new mama's shift their mindset to view self-care as not selfish but an essential part of motherhood. Jessica is the founder of Nourished by Nutrition, where she shares delicious healthy recipes, science-based nutrition information and lifestyle wellness.


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