Are you ready for a healthier cheesecake that’s loaded with protein, sweetened with just a little bit of beautifying anti-bacterial honey and is SUPER delicious?
I know I am, because cheesecake is one of my favorites.
Well who am I to tell this shameful lie – IT IS MY FAVORITE.
Period. As in dot, not female period, that wouldn’t make any sense and would be disgusting.
And let’s move on from that colorful image and go to the next one.
There’s something about this little healthy cottage cheese cheesecake, that just makes me wanna spend my life with it and make lots of mini cheesecake babies together.
And then eat them.
I am a monster I know. A cheesecake monster. And I really look like Charlize Theron. Except I am shorter, have darker hair and brown eyes.
Other than that it’s like looking in a TV mirror when I watch her.
This healthy cottage cheese cheesecake though…so creamy and not too sweet, but just the right amount of sweetness, I simply adore it.
And even though its base kinda looks “weird”, “like a freak” or as sophisticated people might call it – “rustic”, I know it’s what’s on the inside that counts. And on the inside is a whole lot of deliciousness.
I decided to not bake the filling. Not only because I am lazy, but because I try to keep baked products to a minimum, because it’s healthier.
On top, this way I could save some money and not use ANY eggs for the filling – you basically need only 3 ingredients.
If you want, you can also try not baking the crust – it would still taste great, but it would not be that crunchy and crumbly. That’s why I decided to use my baking credit on that. I love crumbly crusts.
HEALTH AND BEAUTY BENEFITS
This recipe is high-protein and high-fiber and compared to a “normal cheesecake” low in sugar and saturated fat.
The honey and oats – both beauty foods – make it a dessert with beauty and health benefits as they’re anti-bacterial, heart-healthy, anti-inflammatory and rich in antioxidants.
- 2 cups cottage cheese
- 1 tsp vanilla
- 2 tbsp honey
- 2 cups oats
- 4 tbsp coconut oil
- 4 tbsp water
- 1 tbsp honey
- pinch of salt
- 1/2 cup frozen berries or if you have fresh berries – lucky you, put those on top
- Start with the crust. Grind the oats into a flour. Blend with melted coconut oil – you’ll get crumbles. Add honey, a pinch of salt and 3-4 tbsp water, so you get a dough – make sure it’s still crumbly, not too smooth and sticky.
- Spread in cupcake forms. I didn’t have any silicone cupcake forms, so I lined my cupcake tin with baking paper. It takes 8 pieces – separate the dough in 8 equal parts. Then spread each part in these forms with your fingers, working your way to the sides from the middle and pressing patiently. Bake at 220 °C for about 20 Minutes, but keep an eye on them – should turn golden brown, but not too brown. Alternatively you can spread the whole dough in a small cake spring form and bake. Let chill for about 1 hour.
- In the meantime make the cheese filling. Blend in your food processor – cottage cheese, honey, vanilla until smooth. My food processor needed 1 minute for that. Put in the fridge while crust is chilling.
- Spread cottage cheese filling over the crust and top with some frozen or fresh berries.