Last updated on February 7th, 2019 at 02:28 pm
Are you ready for a healthy cheesecake recipe that’s loaded with protein, sweetened with just a little bit of 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.
There’s something about this little healthy cheesecake, that 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.
To make this delicious dessert, we’re using cottage cheese for the filling and oats for the crust. These little changes make the recipe high-protein and high-fiber and compared to a “normal cheesecake” low in sugar and saturated fat.
You’ll notice I decided to not bake the filling. It’s because it’s easier, I’m kinda lazy when it comes to baking and I didn’t want to use any eggs in the recipe. You basically need only 3 ingredients to make the filling.
With this recipe you can make 8 mini cheesecakes like I did here, or do it the easier way and turn the whole thing into a small cheesecake.
This tasty cheesecake recipe is easy and all you need, when you're craving cheesecake, but still want to keep things healthy. The crust is made with oats and coconut oil, and for the filling we're using cottage cheese and honey.
- 2 cups cottage cheese
- 1 tsp vanilla
- 2 tbsp honey
- 1 1/2 cups oats
- 4 tbsp coconut oil
- 3-4 tbsp water
- 1 tbsp honey
- pinch of salt
- 1/2 cup berries
- 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.
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