You can have cheesecake first thing in the morning and not feel guilty about it. Creamy, luscious goodness that is also protein and calcium packed, low in sugar and unhealthy fats, I want to cry with joy.
You guys, Saturday was a rough day. I had to wake up super soon in order to go to math class – and that taking into account I had spent most of the previous night revising for my biochem exam… and um, yes, watching the new TWD chapter ((it’s so good, can’t wait for the next one!!)). So yeah, I was pretty tired, which obviously called for one cheesecake bar for breakfast… How else would I have got through my terrible day?
Um, hey, did I say “one cheesecake bar”?
I meant three.
They’re so good.
Confession time: I’m not usually a crust lover, like – why would you want to spend extra calories in the crust when you can have another serving of creamy goodness?
I’ll never get it. But, BUT: this one is really delish. Amazing, I’d say. Nutty, sweet, and with a caramel-que kick from those dates… It’s not like you can skip it.
And the cheesecake itself is super creamy and luscious. You’d never tell it is virtually fat-free and made with cottage cheese.
It tastes like pure dairy goodness! I added some vanilla + honey + cinnamon to make the stuff even better. Oh, man – what a lovely flavor combo!
At last, you can top your bars with whatever floats your boat.
These babies are a nice white canvas for any creation you have in mind.
I decided to go with some fresh fruits in order to add extra vitamins and boost the fiber content, but I reckon that jam, this healthy chocolate fudge sauce, skinny Nutella, caramel sauce, or chocolate syrup would be gorgeous here as well.
Just make sure that the fruit you’re using is ripe enough, as the bars are not overly sweet on their own.
This is breakfast, after all!
Although they’d probably make such great post-workout treats or dinner.
Not that that thought has crossed my mind or something.
Ingredients
For the crust
12 medjool dates
100 grams brown rice cereal flakes 1 + 1/2 cup
25 grams toasted hazelnuts 1/8 cup
25 grams coconut oil 2 tablespoons
For the cheesecake
750 grams low sodium fat free cottage cheese
1 tsp. vanilla extract
60 grams raw honey 3 tablespoons
a pinch of cinnamon
10 gelatin sheets + 3 tablespoons boiling water
Topping
100 grams fresh strawberries
Instructions
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