High-Protein Goat Cheesecake With Date Nut Crust
I love cheese and I love cheesecake. But I'm also a health nut, so you better believe I put a nutritious twist on this cheesecake recipe, without sacrificing any creaminess or indulgence!
My healthy version starts with a grain-free base. The dates, dark chocolate, and nuts come together to form a naturally sweetened crust, which can also be served on its own as a bar!
The goat cheese adds a unique, complex flavor not normally found in a dessert. It pairs beautifully with the juicy figs and the caramel-like dates. The protein in the Greek yogurt and protein powder help you build muscle and feel fuller longer. The monk fruit sweetener is a low-glycemic substitute for white sugar, so your blood sugar levels stay more stable than with other sugary desserts.
So go eat that cheesecake and feel proud of yourself for making a healthy choice!
High-Protein Goat Cheesecake With Date Nut Crust
Recipe details
Ingredients
Crust
- 8 Medjool dates, pitted
- 1 ½ cups nuts (cashews or almonds work best)
- ½ cup dark chocolate chunks
Cheesecake Filling
- 16 oz cream cheese (room temperature)
- 2 jumbo eggs
- 1 tsp vanilla extract
- 1 tbsp monk fruit sweetener (1:1 sugar substitute)
- 1 cup plain non-fat Greek yogurt (one single serve container)
- 2 scoops vanilla protein powder
- 1/4 cup plus 1 tbsp skim milk
- 5 oz goat cheese (room temperature)
Instructions
Crust
- Add the nuts and chocolate to a food processor. Process for about a minute, then add the dates and continue processing until the mixture is fine and crumbly.
- Pour all the contents into a 8x8 inch baking pan lined with parchment paper.
- Using your fingers, press the mixture into the pan until it's dense and flat.
- You can quit now and enjoy some homemade copycat Larabars!
Cheesecake Filling
- Beat the cream cheese and goat cheese with a hand mixer until creamy.
- Add in the rest of the ingredients and continue beating until fully incorporated and smooth.
- Pour the cheesecake mixture onto the date nut crust in the baking pan.
- Bake in a water bath at 325°F for about 45 minutes, until the top is slightly golden and the cheesecake is set.
- Let it sit on a cooking rack on the countertop, then refrigerate for at least 4 hours.
- Cut into 16 squares.
- Top with the juiciest fruits you can find! I used figs because they pair nicely with goat cheese.
Comments
Share your thoughts, or ask a question!
I don’t use protein powder as it’s not regulated and you have no clue what’s in it. Is there a substitute?