This easy to make, high-protein cheesecake delivers all the rich creaminess of a classic cheesecake while maintaining a light yet satisfyingly dense texture. Pair it with fruit compote, fresh fruit, or chocolate for a delightful contrast in texture!
This recipes makes 6 small sized cheesecakes
FOR THE CRUST
- 3 Nothing Silly snack bars (Any flavour of your choice)
- A splash of milk of choice
FOR THE CHEESECAKE
- 100 gm cottage cheese (homemade or store bought)
- 100 gm high protein greek yogurt
- 1 spoon flax egg or 1 egg
- 15 gm date powder or any powdered sweetener of choice
- 5 gm cornstarch
FOR THE TOPPING (OPTIONAL)
- Fresh or frozen berries of choice
INSTRUCTIONS:
Preheat oven at 180°C (350°F)
1. Prepare the Crust:
- Crush up Nothing Silly snack bars.
- Add a splash of milk to help them bind together.
- Press the mixture into a cupcake or cake tin to form the base.
2. Make the Cheesecake Filling:
- In a blender, combine cottage cheese, greek yogurt, date powder, cornstarch, and flax egg.
- Blend until smooth.
- If the mixture is too thick, add a splash of milk to achieve a runny consistency.
3. Bake the Cheesecake:
- Pour the blended mixture over the crust in the tin.
- Bake at 180°C (350°F) for 20 minutes or until lightly browned on the edges and bouncy in the center.
4. Chill the Cheesecake:
- Let it cool and then refrigerate for at least 4 hours to set.
5. Prepare the Berry Compote (Optional):
- In a small saucepan, bring frozen berries and a splash of water to a boil.
- Add cornstarch slurry and a pinch of sugar.
- Stir until the mixture thickens slightly.
- Chill in fridge
6. Serve & Enjoy!
- Top the chilled cheesecake with chilled berry compote and enjoy a creamy, protein-packed treat!