How I Made Cheesecake Healthier and Still DELICIOUS!

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: quark

Ricotta is lower in calories, while quark is often more affordable.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: soft cheese

Greek yogurt reduces calories and adds protein.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based, suitable for vegetarians.

Line an 8x8 baking pan and set aside.

In a bowl, mix 1 1/2 cups almond flour, 2 tbsp ground flax, 1/2 tsp cinnamon, 1/4 tsp salt, 2 tbsp maple syrup, 4 tbsp melted butter, and 1/2 tsp vanilla until hydrated.

Spread the mixture in the baking dish and flatten with a spatula.

Bake at 350°F for 8 to 10 minutes until lightly golden brown.

In a medium saucepan, combine 1 1/2 cups berries, 1 tbsp lemon juice, and 1 tbsp maple syrup; cook for 4 to 5 minutes until soft.

Mash the berries until smooth, then stir in 1/2 tsp vanilla extract and 1 1/2 tbsp chia seeds; cook for 1 more minute and transfer to a bowl to cool in the fridge.

In a food processor, blend 1 cup cottage cheese, 8 oz cream cheese, 1/3 cup maple syrup, 2 tsp vanilla, 1/2 tsp salt, and 1/2 serving vanilla protein powder until smooth for 2 to 3 minutes.

Whip 1/2 cup cold 35% whipping cream until firm peaks form, about 3 to 4 minutes.

Fold the cottage cheese mixture into the whipped cream using a hand mixer for about 1 minute until well combined.

Transfer the mixture to the cooled baked crust and smooth it out.

Add dollops of the chia jam throughout the cheesecake and swirl with a butter knife.

Refrigerate for a minimum of 6 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens