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?
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 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.Healthy Cheesecake With Oat Crust
Ingredients
Filling
Crust
Decoration
Instructions
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
You might also like:
What can I use besides coconut oil I have an allergy to it
Butter would be my second choice for this, if that’s an option for you.
You can use butter 🙂
Can I use Greek yogurt instead of oil?
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.
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!
Your comment makes me so happy, thank you, Burcu! Glad you enjoyed the recipe, banana sounds like a great addition!
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!!!
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 🙂
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
Sooooo yummmmyyyy :O
And no regrets about eating this 😛
Thank you, I’m glad you enjoyed it!
Sooooo yummmmyyyy :O
And no regrets!!!
Do you have to bake the crust? Could you just not and it be a no bake cheese cake?
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.
Just tied it, it came out really good! My husband and daughter loved it too. Thank you for the recipe. The only changes I made, was, blending frozen mango into the filling.
Sounds delicious, glad you liked the recipe!