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Upside Down Healthy Chocolate Cheesecake
Prep time:20 mins- Cook time:10 mins
Servings:1
If the name of this delicious dessert hasn’t got you intrigued, the ingredients certainly will. This healthy chocolate cheesecake is packed full of protein-rich goodies like cottage cheese, and natural sources of sweetness like Medjool dates, this is a dessert you won’t need to worry will kick you off track from your health journey.
Each serving of this sweet treat provides over a third of your daily recommended protein, and almost a third of your daily recommended fibre. This means it’s a dessert that’s going to help keep you fuller for longer and keep your digestive system happy after a big meal.
As far as desserts go, this recipe packs a protein punch thanks to the almonds, cottage cheese and chia seeds. The latter two are classed as ‘complete proteins’, as they contain all nine essential amino acids that the body cannot produce on its own, contributing to a healthy metabolism and immune system. In fact, 17% of chia seeds’ mass is protein and 34% is fibre, making them an excellent nutrient boost to add to your sweet treats and breakfasts.1
The sweetness of this healthy chocolate cheesecake recipe comes from the vanilla extract and cocoa powder, as well as the Medjool dates, which have a caramel-like consistency and flavour when soaked and blitzed up. We love to use Medjool dates in our healthy sweet treat recipes, like our Nutty Chocolate Bark and our Chocolate Beetroot Brownies, both of which you can find on The Fast 800 Programme by signing up here.
For more delicious, healthy dessert recipes, head to our Programme where you’ll find hundreds of tasty dishes that all support a healthy lifestyle.
Ingredients
- 1 Medjool dates
- 10g oats
- 5g almonds
- 5g walnuts
- 5g coconut flakes/dessicated
- 100g cottage cheese
- 1 tbsp cocoa powder
- ¼ tsp vanilla extract
- 1 tsp chia seeds
- 50g mixed berries, fresh or frozen
Instructions
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6.
- Soak the dates in some boiling water for 10-15 minutes until softened. Drain and set aside - reserve a little of the water to help with blending if needed.
- Line a baking tray with paper and spread the oats, almonds, walnuts, and coconut evenly. Bake for 10 minutes or until golden brown and fragrant. Allow to cool.
- Add drained, cooled dates along with cottage cheese, cocoa, vanilla, and chia to a blender - blitz until smooth, adding a dash of the date water if needed to blend well.
- Place berries in the bottoms of your jars/dishes, then top with the cheesecake mix. Refrigerate for at least 30 mins (can be overnight).
- Pulse the baked oat mix in a food processor to make a crumb. Alternatively, pop in a ziploc bag and smash with a rolling pin. Sprinkle on top of your cheesecake, and enjoy!
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Notes
- Make it family friendly! Allow the kids to help assemble and add their favourite toppings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Some brands of cheese (including cottage cheese) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- In general, oats are not considered gluten-free. However, evidence does show that uncontaminated oats are well tolerated by most people with coeliac disease. Please choose your oats carefully if you would like to make this recipe gluten-free.
- Reference: https://fdc.nal.usda.gov/food-details/170554/nutrients
