I love cheesy desserts, but in the summer, I prefer to avoid turning on the oven. This simple and nutritious no-bake cheesecake has quickly become a staple in my house. Our registered dietitians love it because it works well as a post-workout protein snack or a sweet and nutritious end-of-meal treat, plus it's quick to make and full of flavor! For more ideas, visit our Top 15 Best Protein Desserts.
Preparation
20
min
Cooking
0
min
Waiting
240
min
Servings
12
Nutrition Facts (per serving)
Calories
210
Fat
7
Carbohydrates
25
Fibre
2
Protein
12
Sodium
200
Ingredients
Crust
- 310 ml (1 ¼ cups) quick-cooking oats
- 250 ml (1 cup) dried dates, pitted
- 60 ml (¼ cup) nuts of your choice (e.g., raw cashews)
- 60 ml (¼ cup) 2% milk
- 45 ml (3 tbsp) brown sugar (or white sugar)
Filling
- 1 package (340 g / 12 oz) light cream cheese
- 250 ml (1 cup) 2% cottage cheese
- 2 scoops (60 ml / ¼ cup) vanilla protein powder
- 15 ml (1 tbsp) brown sugar (or white sugar)
Raspberry topping
- 125 ml (½ cup) raspberries
- 15 ml (1 tbsp) maple syrup
- Fresh raspberries, for garnish (optional)
Preparation
- In a food processor, blend oats, nuts, and dates until the texture resembles coarse flour. Add milk and brown sugar, and blend again until the mixture holds together.
- Line a 20 cm (8 in) springform pan with parchment paper. Firmly press the mixture into the bottom of the pan to form the crust. Refrigerate
- In the same food processor bowl, blend cream cheese, cottage cheese, protein powder, and brown sugar until smooth and creamy.
- Pour the filling over the crust and smooth the surface with a spatula.
- In a small bowl, mash the raspberries and maple syrup with a fork. Spread over the cheesecake. Refrigerate for at least 4 hours (or freeze for 2 hours) until firm.
- Garnish with fresh raspberries before serving, if desired.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
