high protein cheesecake

This is very simple no bake cheesecake. It is easy to make and has healthy ingredients like yogurt and farmers cheese. A perfect recipe for your everyday dessert. So creamy and delicious it is hard to believe is also diet friendly

No Bake Greek Yogurt Strawberry Cheesecake

Farmers cheese reduced fat (16 oz)

Greek yogurt 5% fat (6 oz)

almond milk (2 oz)

monkfruit sweetener (4 oz)

sugar

tbs unflavored gelatine

tsp vanilla extract

oz strawberries

cookies (I used Maria cookies)

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.

Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.

I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.

I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.

Spread evenly on the bottom of the springform pan.

Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.

Grind farmers cheese in a food processor to a smooth consistency

Mix yogurt, vanilla, monkfruit sweetener and combine.

Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed

To a warm milk and gelatin mixture(not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.

Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.

After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.

Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!

Cottage Cheese Cheesecake

½ cups low sugar granola

tbsp butter

cheese cottage cheese if you'd prefer))

eggs

cornstarch

cream

tbsp sugar

salt

lemon ((zested))

tsp vanilla extract ((or ½ vanilla bean))

raspberries

Preheat

Process

Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.

Melt the butter and drizzle over the granola. Mix until incorporated.

Press

Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.

Bake

Put the pan into the oven for about 6-8 minutes, until lightly golden brown. Then take it immediately out of the oven.

Blend

Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.

Pour

Pour batter over the cookie base and scatter the berries on top.

Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.

Rest

Take out of the oven and rest for at least 2 hours in the fridge.

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Cottage Cheese Cheesecake (High Protein and Healthy) - Ready in 45 minutes | Hurry The Food Up

This 4-Ingredient Keto Cottage Cheese Protein Cheesecake is light, creamy, and surprisingly satisfying — with no crust and no fuss. Made with cottage cheese, eggs, protein powder, and a touch of sweetener, it&#39;s a low-carb, low sugar and high-protein treat. Baked in a water bath for a silky texture, it&#39;s perfect chilled straight from the fridge and makes a great make-ahead snack or dessert.

4 Ingredient Keto Cottage Cheese Cheesecake

eggs, room temperature

tbsp (0.5 fl oz/15 milliliters) sugar free honey sweetener

(27 grams) vanilla protein powder

Preheat the oven to 325°F (160°C). Lightly grease a 6-inch round cake pan or springform cake pan and line the bottom with a parchment round.

Blend all ingredients in a blender until smooth and creamy. Scrape down the sides to ensure no lumps remain.

Pour the mixture into the prepared pan.

Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. Bake for about 40 minutes, or until the center is set. The surface may be lightly browned. The surface of the cake will not look like traditional cheesecake but it still will taste creamy inside.

Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). If desired, you can decorate the cake before serving. Store any uneaten cheesecake in an airtight container in the fridge or freezer.

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Top 3 high protein cheesecake recipes from across the web

The most viewed high protein cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Greek Yogurt Strawberry Che...

Cottage Cheese Cheesecake

4 Ingredient Keto Cottage Cheese Ch...

The most viewed high protein cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine