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Healthy Cheesecake With Oat Crust Recipe

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Last updated on November 16th, 2020 at 03:34 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?

Very addictive, but also healthy dessert! This is a healthy cheesecake recipe that is high-protein, very few ingredients, easy to make, no refined sugar, sweetened with honey, and the healthy crust is made with ground oats. So good! Very delicious healthy dessert recipe, that I also ate for breakfast a few times.


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.

Very addictive, but also healthy dessert! This is a healthy cheesecake recipe that is high-protein, very few ingredients, easy to make, no refined sugar, sweetened with honey, and the healthy crust is made with ground oats. So good! Very delicious healthy dessert recipe, that I also ate for breakfast a few times.


Yield: 8

Healthy Cheesecake With Oat Crust

Healthy Cheesecake With Oat Crust

This healthy cheesecake recipe is easy and all you need, when you're craving cheesecake, but still want to keep things nutritious. The crust is made with oats and coconut oil, and for the cheesecake filling, we're using cottage cheese and honey.

Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

Filling

  • 2 cups cottage cheese
  • 1 tsp vanilla
  • 2 tbsp honey

Crust

  • 1 1/2 cups oats
  • 4 tbsp coconut oil
  • 3-4 tbsp water
  • 1 tbsp honey
  • pinch of salt

Decoration

  • 1/2 cup berries

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spread cottage cheese filling over the crust and top with some frozen or fresh berries.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 217mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 8g
© Stella
Cuisine: Vegetarian / Category: Dessert


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Comments

    • Stella says

      Hi Ana, I don’t think that will work, but depends what kind of crust you want.
      I was going for a more crumbly texture – don’t think you can do that with yogurt.
      If you want you could use ground nuts instead of oil like I did in the new cheesecake recipe, you can find it here.

      Reply

  3. Burcu says

    Hi Stella,

    Many thanks for this great recipe. I tried it (and actually am eating right now:)) and it’s better than heavy-cream and sugar cheesecake, I think.
    For the filling I used half banana and reduced the honey to 1 spoon. This worked very well for me. I do not like much sweety.

    There are great recipes and ideas in this site. Thanks again!

    Reply

  4. liza says

    Aw,i love the idea of backing with oats and cheese cace is lovely with it, but the amount of oats is not clear to me.. Are the 2 cups of oats the 2 cups of the rolled oats or the 2 cups for the flour made from oats? I actually always use gramms:( so my dough looked too wet.. Thanks in advance!!!

    Reply

    • Stella says

      Hi Liza, so sorry your dough looked wet! Do you mean after you put the cheese or before you baked it? Sometimes when the cheese stays for longer – the crust absorbs a little bit of the moisture, but I didn’t find that too bad. I used 2 cups of oats – not flour…I didn’t weigh it – but a cup is a little over 200ml. I hope this helps, let me know if you have any other questions – I’m here to help 🙂

      Reply

      • CARMEN DEGABRIELE says

        The cheesecake is awesome particularly the healthy crust. I an idea cropped that I can use the crust recipe and adapt it to make ginger biscuits but I want them to be crunchy, softer but not goeey. I don’t like gooey biscuits. What can I include to make these biscuits? Thanks in advance. Carmen

        Reply

    • Stella says

      I’ve tried it both ways, I like both…but the baked a bit more since it gets crunchy. I find the no-bake recipe can get a bit soggy when it stays longer in the fridge.

      Reply

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