Healthy Cheesecake
Cottage cheese has always been one of my favorite ingredients to sneak into recipes for more protein. It has much higher protein content than most other dairy products, and with a mild flavor, it is ideal for a large assortment of recipes. One way I use cottage cheese is in my healthy cheesecake recipe!
Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carb, keto, sugar-free, grain-free, gluten-free, THM S.
INGREDIENTS:
Crust Ingredients:
Filling Ingredients:
INSTRUCTIONS:
Notes
Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carb, keto, sugar-free, grain-free, gluten-free, THM S.
INGREDIENTS:
Crust Ingredients:
- 4 tbsp salted butter
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 2 cups whole almonds
Filling Ingredients:
- 6 eggs
- 16 oz 4% fat cottage cheese
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 8 oz cream cheese
- Topping when serving:
- 1/4 cup frozen mixed berries per cheesecake thawed
INSTRUCTIONS:
- Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
- Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined.
- Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups.
- Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.
Notes
- This makes 24 individual cheesecakes. They freeze really well! I wrap them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.