We’ve spent the last few days here working on a cheesecake recipe that was actually good for you… and after a little trial and error, we finally made the perfect cheesecake!
To do this, we added a few secret ingredients.
First, we swapped the usual graham cracker crust out in favor of a crunchy nut-based crust… which helped turn this treat into a high-protein snack.
For the filling, we cut the sugar and replaced it Coconut Palm Sugar. Since Coconut Palm Sugar contains inulin, it can help slow glucose absorption – making it a great alternative to regular cane sugar.
And of course… we also included one last secret ingredient:
In order to do this, we used a very simple technique to remove some of the water from probiotic-filled Greek yogurt, then mixed it in with a few other key ingredients.
The result was a delicious cheesecake that can satisfy any sweet tooth… without any of the guilt:
1 250g package cream cheese
¼ C lemon juice
1 tsp vanilla
½ C coconut palm sugar
1 ½ C Greek yogurt
1 C toasted walnuts
1. Line a colander with a cheesecloth or coffee filter. Place the colander over a bowl, and spoon in the Greek yogurt. Cover loosely and refrigerate for 4-6 hours.
2. Once your yogurt is done straining, you can start on the crust. All you have to do is put the nuts in a food processor or blender for about 60 seconds, and then press the nuts into the bottom of a pie tin.
3. Mix cream cheese with the vanilla, coconut palm sugar, and lemon juice. Once it’s well blended, add in the yogurt.
4. Pour the yogurt mixture on top of the nut crust and refrigerate overnight.
I like eating this topped with a big pile of berries, but it’s also great with a few thin slices of apple and a sprinkle of cinnamon.
No matter what you decide to put on top, I know you’ll love the way this guilt-free cheesecake tastes…
So the next time you want a great dessert you don’t have to feel guilty about, grab these ingredients so you can whip this up.
With all the hard work you do, you know you deserve it!