These Clean Eating Strawberry Cheesecake Bars are the perfect way to indulge your sweet tooth without the guilt. Packed with protein and calcium, low in sugar, and made with wholesome ingredients, they offer a delicious treat that you can enjoy first thing in the morning. Whether you’re looking for a nutritious snack or a healthy dessert, these cheesecake bars will definitely satisfy your cravings!
Ingredients Breakdown:
For the Crust:
- 12 medjool dates: Dates are a natural sweetener that provides a rich, caramel-like flavor. They also help bind the crust together. Make sure to remove the pits before using.
- 100 grams brown rice cereal flakes (about 1 ½ cups): These flakes serve as the base for the crust. They give it a nice crunch while adding fiber and whole grains to the dish.
- 25 grams toasted hazelnuts (about 1/8 cup): Hazelnuts add a nutty, rich flavor and healthy fats to the crust. Toasting them enhances their flavor.
- 25 grams coconut oil (about 2 tablespoons): Coconut oil is used to bind the crust together while adding a subtle coconut flavor. It’s also a healthier fat option compared to butter.
For the Cheesecake Filling:
- 750 grams low-sodium fat-free cottage cheese: Cottage cheese is the main base for the filling. It’s high in protein, low in fat, and creates a creamy texture once blended. Be sure to use low-sodium and fat-free varieties for a healthier option.
- 1 tsp vanilla extract: Adds a fragrant, sweet aroma that complements the other flavors in the cheesecake.
- 60 grams raw honey (about 3 tablespoons): Raw honey is used as a natural sweetener. It adds a hint of floral sweetness without relying on refined sugars.
- A pinch of cinnamon: Cinnamon enhances the flavor profile, adding warmth and depth to the filling.
- 10 gelatin sheets + 3 tablespoons boiling water: Gelatin helps the cheesecake filling set properly, providing the right texture. It’s essential to dissolve it properly before mixing into the filling.
For the Topping:
- 100 grams fresh strawberries: Fresh strawberries are used as the topping, providing a burst of flavor and color. They also bring in a bit of tartness that balances out the sweetness of the cheesecake filling.
Step-by-Step Instructions:
Step 1: Make the Crust
- Soak Dates: Begin by soaking the pitted dates in water for 10 minutes. This helps soften them and makes it easier to blend.
- Process Dates: Add the soaked dates (drained) to a food processor and pulse until the dates are broken down into small pieces.
- Add Cereal and Hazelnuts: Add the brown rice cereal flakes and toasted hazelnuts to the processor. Pulse until a dough-like consistency forms.
- Incorporate Coconut Oil: Stir in the melted coconut oil and pulse again until it’s fully mixed.
- Press into Pan: Line a baking pan with parchment paper and press the crust mixture firmly to cover the bottom. Set it aside.
Step 2: Prepare the Cheesecake Filling
- Soak Gelatin Sheets: While the crust is setting, soak the gelatin sheets in cold water for 10 minutes.
- Blend Cottage Cheese: Add the cottage cheese to a food processor and blend until smooth and creamy.
- Add Sweeteners and Spices: Stir in the honey, cinnamon, and vanilla extract, then pulse again to combine.
- Melt Gelatin: Squeeze excess water from the gelatin sheets and dissolve them in the boiling water. Whisk until fully dissolved. If needed, microwave the gelatin for 30 seconds to ensure it’s smooth and lump-free.
- Combine with Cheesecake Mixture: Add the gelatin mixture to the cheesecake filling and mix thoroughly to ensure everything is well combined.
- Pour and Chill: Pour the cheesecake mixture onto the prepared crust in the pan and smooth it out. Place it in the fridge to set for at least 6 hours, or overnight for best results.
Step 3: Topping and Serving
- Prepare the Topping: Once the cheesecake has set, slice the fresh strawberries into thin slices or small pieces.
- Add Topping: Arrange the sliced strawberries on top of the cheesecake bars for a fresh, fruity contrast.
- Serve: Slice into bars and enjoy! These can be stored in the fridge for several days or frozen for longer storage.
Additional Notes:
- Gelatin Sheets: You can substitute gelatin sheets with powdered gelatin if necessary. One sheet equals about 1 teaspoon of powdered gelatin. Just dissolve the powdered gelatin in the boiling water and follow the same instructions.
- Honey Substitutes: If you prefer not to use honey, maple syrup or agave nectar would be suitable alternatives, but honey gives a richer, more natural flavor.
- Storage: These cheesecake bars store well in the fridge for up to 5 days, and they can be frozen for longer preservation. Just be sure to store them in an airtight container.
- Gluten-Free Options: The rice cereal flakes used for the crust can be substituted with gluten-free cereal flakes or gluten-free cornflakes for a fully gluten-free dessert.
- Make it Dairy-Free: If you want a dairy-free version, you can use plant-based cottage cheese or other non-dairy alternatives. Be sure to choose a firm variety for the best texture.
Why These Cheesecake Bars Work:
These Clean Eating Strawberry Cheesecake Bars are not only delicious but also packed with nutrients. The crust, made from medjool dates, cereal flakes, and hazelnuts, is naturally sweet and crunchy without the need for refined sugars or unhealthy fats. The cheesecake filling is light but creamy, thanks to the cottage cheese and gelatin, and is subtly sweetened with raw honey. The fresh strawberries on top bring a refreshing burst of flavor, making this dessert both satisfying and guilt-free.
This is a great recipe for anyone looking to enjoy a healthier dessert that doesn’t sacrifice on taste. Whether you’re having them for breakfast, as a snack, or a light dessert, these cheesecake bars will quickly become a favorite!