This cheesecake is made with cottage cheese but it tastes like the one made with cream cheese. This cheesecake is healthy and helps you live a healthy lifestyle. To get a smooth texture, you need to put it in a blender, and you'll also need Greek yogurt. Get your tools ready to make this tasty recipe.
Ingredients
- One cup of Greek yogurt.
- Half a cup of roasted almonds.
- 3 big spoons of butter.
- Two cups of cottage cheese.
- Two tablespoons of cornstarch.
- Quarter cup of stevia sugar.
- Two eggs.
- Two tablespoons of lemon peel.
- Two tablespoons of lemon juice.
- One teaspoon of vanilla (sugar-free).
- Oat cookies
Preparation method
Drain all the water from the yogurt, heat the oven to 325 degrees, put parchment paper in muffin molds, then beat the almonds and oat cookies until crumbly. Melt the butter, mix crumbs with butter, and put in the molds. Add milk, cheese, and starch to the blender and mix. Then add lemon peel, vanilla juice, and lemon juice. Pour this over the biscuit base. Bake for 20 minutes, then let it set in the fridge.
Second recipe: Oat cheesecake
Ingredients:
The cake
- A cup of oat flour
- Raw cocoa powder
- Half a cup of coconut sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon coconut oil
- 1 teaspoon vanilla
- 1 cup water
cheesecake
- half a cup low-fat cream cheese
- an egg
- 1 spoon of stevia sugar
- A pinch of vanilla
Preparation method
The cake
Mix all the cake ingredients in one big bowl, mix well until combined, then put them in a pan and leave for a bit. Then put the cheesecake ingredients in the blender and blend for 2 minutes. Spread it well over the cake and put it in the oven until it's cooked.
Third recipe: chocolate cheesecake
Ingredients
- One cup of oat biscuits.
- Half a cup of coconut flour.
- Half a cup of raw chocolate powder.
- 8 spoons of whipping cream.
- One and a half spoons of honey.
- One spoon of vanilla.
- Two spoons of almond milk.
- Half a cup of dark chocolate chips.
- One teaspoon of coconut oil.
Preparation method
Line the pan with parchment paper, add the biscuits, coconut flour, and cocoa powder to the blender until the biscuits crumble and mix well. Then add cream cheese, honey, and vanilla and keep blending until you get a firm dough. Add a little almond milk if too dry. Transfer the dough to the baking pan, spread evenly and press down firmly. Put chocolate chips and coconut oil in a bowl and microwave for 30 seconds, then pour over the cake. Put it in the freezer for at least 3 hours to firm up, then cut with a sharp knife. You can keep it for up to two weeks in the fridge.
One small piece equals 118 calories.
Recipe four: Lemon sweets
Ingredients (cream)
- 5 containers of non-fat Greek yogurt.
- Quarter cup of stevia sugar.
- Egg
- A teaspoon of lemon juice.
Ingredients (cake)
- One and a half cups of flour.
- Half a teaspoon of baking powder.
- Quarter teaspoon of baking soda.
- Quarter teaspoon of salt.
- Quarter cup of olive oil.
- Half a cup of stevia sugar.
- Egg
- Half a cup of Greek yogurt.
- One tablespoon of fresh lemon juice.
Ingredients (additions)
- Half a cup of whole wheat flour.
- Quarter cup of sugar.
- Two tablespoons of butter.
- One tablespoon of powdered sugar.
Preparation method
Heat the oven to 350 degrees, put baking paper in the tray and set it up.
To prepare the cream
In a medium bowl, mix cream cheese, sugar, eggs, and lemon juice well together.
To prepare the cake
In a medium bowl, mix flour, baking powder, baking soda, and salt. In the blender, put oil, sugar, and eggs and mix them. Add Greek yogurt, lemon zest, and lemon juice until it becomes like dough and mixes well. Gradually add the flour mix until unified. Pour the batter in the tray, then put the cheese mix on top.
To prepare the toppings
Put flour, sugar, and butter in a medium bowl and mix well. Then put this mix on the tray too. Bake the tray for 45 minutes, then sprinkle sugar when you take it out of the oven.
