Preheat your oven to 350°F and place 2 muffin liners in a muffin tin, filling the empty cups with a little bit of water.
Make the cheesecake center. In a large bowl, beat together the softened cream cheese, lemon juice, and stevia until smooth and creamy.
In a small bowl, melt the white chocolate in 20-second intervals in the microwave, stirring between each interval.
Combine the melted chocolate, Greek yogurt, and egg whites into the cream cheese mixture and beat until well blended.
Pour into the 2 lined muffin tins and bake until the cheesecake is set, about 20 minutes.
Let cool in the pan and then refrigerate for at least 5 hours.
Make the quinoa. Combine the water and almond milk into a large pot and bring to a boil.
Once boiling, add in the quinoa, stevia, and pinch of salt. Turn the heat to low, cover, and cook until the water is completely absorbed (about 15-20 minutes). Let the quinoa completely cool.
While the quinoa cools, mash the chilled cheesecakes in a large bowl. Add in the fresh raspberries and beat with an electric mixer until well combined.
Cover a cookie sheet with parchment paper and drop the cheesecake filling onto it in teaspoon-sized balls. If your filling is a little bit runny, use your fingers to help shape each ball.
Put the cookie sheet into the freezer until each ball is frozen solid, about 30 minutes.
Transfer the cooled quinoa into a large mixing bowl and add in the coconut flakes and lightly beaten eggs. Mix well so that the quinoa is evenly coated. The quinoa will seem quite "eggy;" you need this so that the balls stick together.
Preheat your oven to 350°F.
Take 1/2 the frozen cheesecake balls out of the freezer and line another cookie sheet with parchment paper. Keep the remaining half in the freezer until you are ready to use.
In the palm of your hand, take about a heaping 1/2 tablespoon of the quinoa and drop one of the cheesecake balls on top. Cover with an additional heaping 1/2 tablespoon of the quinoa mixture.
Squish and spread the quinoa around the cheesecake until it sticks together and is completely covered. Place onto the prepared cookie sheet. Do this until all of your quinoa is gone.
Bake the balls until they feel just set and stick together, about 23-25 minutes. Transfer to a wire rack to let them completely cool.
Finally, make the chocolate glaze. In a large bowl, melt the dark chocolate in the microwave by heating it for 20-second intervals, stirring between each interval.
Stir in the melted coconut oil until the chocolate is very smooth.
Once completely cool, roll each quinoa bite around in the chocolate and place back onto the parchment-lined cookie sheet.
Refrigerate until the chocolate is hard, then enjoy.
