Cheesecake with oat crust, healthy

The crust for these mini cheesecakes is made with oats and without flour and we’ve got a cottage cheese filling to make this a nutritious treat everyone will enjoy! So, we hope you’re ready for a healthy cheesecake recipe that’s high-protein, sweetened with just a little bit of honey and is SUPER satisfying…because it’s coming!

We know we are, because cheesecake is one of our favorites. Well, who am we to tell this shameful lie – IT IS MY FAVORITE.

There’s something about this little healthy cheesecake that makes us wanna spend our life with it and make lots of mini cheesecake babies together. And then eat them.

We are a monster we know. A cheesecake monster. And we really look like Charlize Theron. Except we are shorter, have darker hair and brown eyes. Other than that, it’s like looking in a TV mirror when we watch her.

To make this satisfying dessert, we’re using cottage cheese for the filling and oats for the crust. These little changes make the recipe high-protein and high-fiber, and compared to a “normal cheesecake” low in sugar and saturated fat.

store in the fridge in airtight container

You’ll notice we decided not to bake the filling. It’s because it’s easier. We're kinda lazy when it comes to baking and we didn’t want to use any eggs in the recipe. You basically need only 3 ingredients to make the filling.

With this recipe, you can make 8 healthy mini cheesecakes like we did here. Or do it the easier way and turn the whole thing into one cheesecake – use a springform pan for that.

• Yield: 8
• Prep: 30 minutes
• Cook: 20 minutes

Ingredients

Filling

• 2 cups cottage cheese
• 1 tsp vanilla
• 2 tbsp honey

Crust

• 1 1/2 cups oats
• 4 tbsp coconut oil
• 3-4 tbsp water
• 1 tbsp honey
• pinch of salt

Decoration

• 1/2 cup berries

Method

1. Start with the crust. Grind the oats into a flour. Blend with melted coconut oil – you’ll get crumbles. Add honey, a pinch of salt and 3-4 tbsp water, so you get a dough – make sure it’s still crumbly, not too smooth and sticky.
2. Spread in cupcake forms. We didn’t have any silicone cupcake forms, so we lined our cupcake tin with baking paper. It takes 8 pieces – separate the dough in 8 equal parts. Then spread each part in these forms with your fingers, working your way to the sides from the middle and pressing patiently. Bake at 220 °C for about 20 minutes, but keep an eye on them – should turn golden brown, but not too brown. Alternatively, you can spread the whole dough in a small cake spring form and bake. Let chill for about 1 hour.
3. In the meantime make the cheese filling. Blend in your food processor – cottage cheese, honey, vanilla until smooth. Our food processor needed 1 minute for that. Put in the fridge while crust is chilling.
4. Spread cottage cheese filling over the crust and top with some frozen or fresh berries (last time it was frozen blueberries for us).