High Protein Cheesecake with Fresh Strawberry Topping

A quick little, healthy blender cheesecake. Not going to lie, this is no New York cheesecake, but in a pinch and in less than 10 minutes it might satisfy your craving. 

Ingredients:

2 eggs

1/4 cup cottage cheese

2 tbsps high protein vanilla Greek yogurt 

2-3 tbsps maple syrup

1 tsp lemon zest (optional) 

Strawberry topping:

1/2 lb fresh strawberries

2 tbsps sugar

1 1/2 tsps lemon juice

1/2 tsp cornstarch 

Blend the eggs, cottage cheese, Greek yogurt and maple syrup in a blender or food processor. I used low fat cottage cheese, but higher fat cottage cheese will yield a richer consistency. Add zest if using. Spray cooking oil on the bottom of 2 - 3" ramekins then pour the mixture in. Microwave each on medium (on mine it was level 6) for 1 1/2 - 2 minutes. Refrigerate for 1 hour. Meanwhile prepare the topping. Rinse the strawberries and remove the stems. Leave small berries whole and cut larger ones in halves or quarters. Place in a a small saucepan with the sugar. Mix the cornstarch with the lemon juice and add to the pan. Bring to a boil, then simmer 5-7 minutes or until the sauce has slightly thickened and the berries are tender. Serve topping warm or chilled. Makes 2 servings with a little extra sauce left over. Maybe on ice cream tomorrow?!

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No Bake 8 Minute Cheesecake Pie

Creamy, dreamy light as a feather cheesecake pie. Just right for those hot summer nights when you really don't want to put the oven on. And it has Greek yogurt in it to make you feel like you are eating something good for you!

Ingredients:

1 - 8 oz (250g) pkg cream cheese, at room temperature

1/3 cup sugar

1 cup vanilla Greek yogurt

2 tsps vanilla extract

2 1/2 cups Cool Whip, plus more for topping

1 - 8" graham crumb pie crust

Start by beating the cream cheese until smooth, then add the sugar and whisk in the yogurt and vanilla. Fold in the Cool Whip and spoon into the prepared pie crust. You can make your own graham crust but the pre-made ones make this recipe easy as, well... "pie"! Chill the pie for at least 4 hours or you can freeze it for up to 2 months. Just defrost in the fridge overnight. Then spread more Cool Whip on top and add berries or a dusting of cocoa powder. Serves 8

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Mini Chocolate Ricotta Cheesecake

This little wonder is a creamy, dense chocolate cheesecake with just a hint of orange.

1 1/4 cups drained ricotta

3/4 cup icing sugar

1 large egg

1 tsp orange zest

2 tbsps cocoa powder

First place the ricotta in a cheesecloth lined sieve and refrigerate for a few hours to drain off any excess liquid.

Line a 5" springform pan with parchment paper and preheat the oven to 350°F.

Beat the ricotta in a mixer for 1-2 minutes, then beat in the egg. Sift the icing sugar and add it to the ricotta along with the zest and cocoa. This mixture will be quite thin.

Pour into pan and bake at 350°F for 50-55 minutes until the edge is set and the center is still jiggly. The internal temperature should read 150°F.

Cool completely then remove from pan. Dust with icing sugar before serving if desired.

Makes 6 small servings 

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Easy Protein Cheesecake

Just a few simple ingredients and you've got a rich and creamy sweet tooth satisfying high protein dessert. 

Ingredients:

1 1/3 cups plain Greek yogurt 

3 1/2 tbsps honey

1 1/2 tbsps cornstarch

2 eggs

 

Berry Topping:

8 strawberries, sliced thick

a small handful of blueberries

1 tbsp sugar

1 tsp lemon juice

 

 I used Siggi's plain Greek yogurt with 18g of protein, 3.6%M.F. and only 2% sugar.

Whisk the Greek yogurt, honey, cornstarch and eggs together for 2 minutes, then pour into a 6" springform pan that has been lined with parchment paper. Cover with foil and bake at 300°F for 30 minutes. Increase temperature to 325°F remove the foil and return to the oven for another 25-30 minutes. The middle will still be a little jiggly and the internal temperature should read 175°F. 

Cool 20 minutes then remove the springform pan's ring. Place in the fridge for 2 hours to cool and set. Peel away the parchment and, using a wide spatula, lift the cake onto a plate.

You can serve it plain with a sprinkle of icing sugar, drizzle with melted Biscoff spread or chocolate syrup.

Or try this berry topping. Mix the sliced strawberries, blueberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat then reduce to a simmer for 10 minutes. Chill in fridge before topping your cheesecake.

Serves 6

Just look at how creamy it is!

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Biscoff No Bake Cheesecake

Indulge in this rich cheesecake slice of heaven highlighted with flavours of caramel, ginger and cinnamon. This no bake dessert comes together in about 20 minutes, then needs to rest in the refrigerator a few hours before serving. I'm sure someone with piping skills (not me!) could turn this into a real beauty!  

Ingredients:

3/4 cup cream cheese at room temperature

3 1/4 tbsps sugar

1 1/2 tsps vanilla extract

2 tbsps instant vanilla pudding powder

2 cups heavy cream

2 - 250g packages Biscoff cookies

strawberries

 

Garnish:

1/2 - 1 cup Biscoff spread

more cookies and strawberries

Mix the cream cheese, sugar, vanilla and pudding powder together for 1 minute or until smooth. Add whipping cream gradually whipping on medium high until firm, about 1 minute. Set aside.

Lay plastic wrap on a pan or flat serving tray. Place 3 rows of 7 cookies each on the plastic. Spread about 1/3 of the filling over the cookies, then make a row of strawberries down the middle with a row of cookies on each side of the berries.

Spread another layer of filling over everything. Using the plastic lift the two cookie sides up to meet in the middle forming a triangle. Press firmly.

Spread the remaining filling over everything and refrigerate at least 4 hours or overnight.

Carefully lift the cake to remove the plastic and place directly on serving tray or cake board. Heat the Biscoff spread on low in microwave only a few seconds then drizzle or pipe onto the cake and garnish with strawberries and cookies.

 

Serves 6-8

 Adapted from a post from merirasoi2024 on Instagram

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No Bake Gingerbread Cheesecake Log

When I was a kid my Mom would often make a dessert similar to this with chocolate wafer cookies and whipped cream. 

In this version I used a cheesecake style filling and when the gingersnap cookies magically turn into cake overnight they add a spiciness to the sweet cheesecake and caramel!

Ingredients:

250 g (24 small) gingersnap cookies

1/2 tsp lemon zest

2 tbsps fresh squeezed lemon juice

1/2 cup sweetened condensed milk

1/4 cup milk

125 g cream cheese

1 can dulce de leche caramel sauce

(I found this can of Eagle Brand condensed milk dulce de leche that I used.  Only needed a little so will need to find another use for the rest of the caramel 😋)

Soften the cream cheese and beat in the lemon zest. Add the condensed milk and lemon juice. Chill 2 hours or put in the freezer 20-30 minutes.

Crush some cookies to use as garnish later.

Spread a smear of cream cheese mix on the platter you're going to use. Pour the milk into a small bowl. Dip one side of a cookie in the milk, then  spread the other side with cheesecake filling. Dip another cookie in milk and spread with dulce de leche. Stand the cookies on end in the smear and continue alternating filling and caramel on the cookies.

Frost the outside of the log with the rest of the filling mixture. If you need to, chill the filling again a little while before frosting.

Add some cookie halves and crumbs to garnish.

Now into the fridge to let this dessert do it's magic turning cookies into cake!

Chill 8 hours or up to 2 days before serving and drizzle with more caramel.

Don't forget to cut slices on the diagonal to see the striped effect. 

Because this is quite sweet you only need a small slice so this should serve 6 people.

No Bake Cheesecake and Apple Pie Squares

Just "no bake" and "cheesecake" in the same sentence should sell you on this recipe!

Ingredients:

27 graham crackers

1 pkg Jello no bake cheesecake mix

19 oz can apple pie filling (most of it)

Glaze:

1/2 cup icing sugar

1/4 tsp vanilla

1 tbsp milk

cinnamon sugar (optional)

Place 9 graham crackers in the bottom of an 8 X 8" pan.

Make the cheesecake as directed on the package and pour or spoon over the crackers.

Add another layer of graham crackers, then top with apple pie filling. I used most of the 19 oz can but if you can pile it all on then go for it!

Put the final layer of crackers on top of the pie filling.

Mix the glaze ingredients together and drizzle on top.

Sprinkle cinnamon sugar over the top if you like then place in the fridge. When the glaze is set, cover the pan with foil and refrigerate overnight.

Once everything has been in the fridge it sets into beautiful cheesecake squares with cake like graham layers and apple pie yumminess!

Makes 9 servings.