The only problem with cheesecakes is that they aren’t very healthy. There is no denying that they are an indulgent dessert. But there is a solution: skinny cheesecakes! With lower calorie and fat content, they are a bit better for us. So here is one healthy cheesecake recipe to try, with added collagen for beauty benefits.
A Healthy Cheesecake Recipe
Our healthy cheesecake recipe is quick and easy. It can be refrigerated and kept up to 3 days, but it probably won’t last that long!
For the base:
- 15g of Coconut Oil (or nut butter)
- 1 cup of Almond Flour (any nut flour can be used)
- 2 Scoop of Diet Vanilla Protein
- 1 Scoop of unflavoured collagen powder
- 1 tsp of Vanilla Extract
- 2 tbsp of Maple Syrup
For the topping:
- 400g of Low-Fat Cream Cheese
- 2 eggs
- 2 tsp of Vanilla Extract
- 1 tbsp of Maple Syrup
- 2 tbsp of Cornflour
- 170g Cup of Frozen Blueberries
Base: Melt the coconut oil/nut butter. Turn down the heat and mix in the almond flour, 2 scoops of diet vanilla protein, vanilla extract and maple syrup to form a ball of dough (if too crumbly, add a bit of water until you get the right consistency).
- Put a bit of coconut oil in a deep square baking tray and flatten the dough so that it covers the base of the baking tray.
- Bake for 10 min. at 180 degrees until slightly golden.
Topping: While the base is baking, simply whizz all of the ingredients together apart from the blueberries in a blender until thick and smooth.
- Remove the base from the oven then pour over the cream cheese mixture.
- Now drop in the frozen blueberries and scatter around – don’t mix them.
- Return to the oven for about 25 minutes (cover with tin foil halfway), until firmed up.
- Let the cheesecake chill in the fridge for at least 2 hours before serving.