21 Day Fix Approved Cheesecake

Guys. GUYS! Do you understand what you’re looking at right now? 21 Day Fix approved cheesecake?! You’re not dreaming, this is real life. This recipe from ThePancakePrincess.com is healthy and high in protein, and makes the perfect nighttime snack. Made in a 6″ springform pan or baking dish, the entire thing is only 3 red containers!

Healthy Cheesecake



Container count per serving: 3/4 red
INGREDIENTS

  • 1 cup low fat cottage cheese (I used 2%) (2 red containers)
  • 1/4 cup nonfat Greek yogurt (1/2 red)
  • 1 large egg (1/2 red)
  • 2.5 tablespoons sugar (I used concentrated Stevia instead… check the Stevia to sugar ratio on the container to know how much to use)
  • 1.5 tablespoons flour (This is such a tiny amount of yellow container I didn’t even count it.)
  • ½ teaspoon vanilla extract
  • ½ tablespoon lemon zest

DIRECTIONS

  1. Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
  2. Combine cottage cheese and yogurt in a blender and process until very smooth (I do this first to ensure the cottage cheese mixture is completely lump-free). Add the rest of the ingredients and process until smooth and combined.
  3. Pour into prepared pan and bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid. The entire thing should be slightly jiggly, but not sloshy.
  4. Let cool completely before refrigerating for several hours or overnight.
  5. I topped mine with raspberry sauce I made from adding raspberries (1 purple), a little water, lemon juice and Stevia to a sauce pan and heating until the raspberries broke down. I would recommend that you strain the raspberries with a fine-mesh strainer to remove the seeds as well.


For more delicious recipes, visit ThePancakePrincess.com.

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54 Comments on “21 Day Fix Approved Cheesecake

  1. So this recipe uses a 6″ pan, which is smaller than your typical pie, but makes some nice little slices and serves 4 people pretty well. If you doubled the recipe and used a larger pan to bake it in, you could easily double the servings and feed 8 people. It would still be 3/4 red container per slice.

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  2. Thank you for posting this, it looks AMAZING! I’m off to the store to buy some cottage cheese!!

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  3. If doubling the recipe what is the serving size and container equivalents?

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  5. OMG, this was soooo tasty, I actually felt guilty eating it!!! I topped mine with raspberry and strawberry sauce. Truly delish!

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  6. Hi Melanie, the entire 6″ cheesecake equals 3 red containers, which I usually cut into 4 slices, and that makes each slice 3/4 red container. Good luck with your first round!

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  7. Hi there! Doing my first round starting next week and wanting to make this in my 3rd week. I see that a serving is essentially 1 red. but how many servings does the whole cheesecake make?

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  8. Hi Lisa, what a great idea, I think your guests will love it! I would make 2 or maybe even 3 cheesecakes to feed 16+ people… depending on how big you want the slices to be 🙂

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  9. This looks amazing!I’m going to make this for the Easter party this weekend. Will this feed 16+ people you think?

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  11. I used coconut flour, and it turned out gritty…not sure if it was the flour or cottage cheese that gave the strange texture…what is the texture like w normal flour? Oh, taste was great btw!!!!

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  12. Hi Samantha, I’d start by cooking it for 15 min and just keep on checking on it til it’s fully baked. Let me know how long you ended up baking it for, I’ve been meaning to try this! Good luck!

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  14. Hi Jamie, I used whole wheat flour and I made it without a crust. This recipe is just for the cheesecake “filling”, and I think it’s great without the crust, but I’m sure you could find a 21DF approved crust recipe that could work!

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  15. Keisha that’s a really good idea! I’d try it by baking it only half the time and check on it… keep baking/checking til it’s the right consistency. Let me know how it goes!!

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  16. Can you bake this in a muffin tin? How long would you bake it?

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  19. Since a red container is 3/4 of a cup, you’d actually end up with 1 1/3 red from the cottage cheese, 1/3 red from the yogurt, and 1/2 red from the egg, which results in 2 1/6 red containers. When divided into 4 servings, you end up with 1/2 a red container per serving. Not a huge difference unless you were to eat the whole thing 😉

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  20. Heather, yup it’s only 3/4 red per slice (with 4 slices per cheesecake)! That’s really interesting that someone else counted the containers differently… you can see how I broke down the containers in the ingredient list. Either way, I hope you enjoyed it!

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  21. Is this legitimately only 3/4 red???? If so, that is AMAZING because I made this the other day and followed a different container total. Someone posted this exact recipe on a forum and it said it was 1 Red 1 Blue 3.75 TSP for the same serving size

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  23. To be quite honest, I can’t remember exactly how much raspberry I used to make the sauce. I’m pretty sure it was probably a cup of frozen raspberries which I boiled down and then strained. I added maybe 2 packets of stevia and probably a tsp of lemon juice… add it little by little til you get the flavor you want. As for the cinnamon, I can’t say I’ve ever tried cinnamon in cheesecake but hey it could be good! I would definitely experiment on a small portion before adding it to the entire cake. Good luck!

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  24. I’m going to make this on Sunday for my cousins birthday dinner …. Can you give me measurements for the raspberry sauce? Also I was thinking about adding cinnamon to the cheesecake but not sure how well that would turn out …. Any thoughts????

    Thanks!

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  25. Anberlin, no I haven’t used ricotta but I’ll bet it’s a great substitute! I’ve seen cottage cheese substituted for ricotta in recipes before, so I’ll bet it would work. If you try it, let me know how it goes!

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  26. This looks a-may-zing! Have you ever tried this with ricotta?? I’m just wondering if I can substitute either the Greek yogurt or cottage cheese with it?

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  27. How will the baking time be affected by the fact that I live at 7000 feet?

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  28. Mine came out really thin… Any thoughts on what i may have done wrong??? I used the 6 inch pan with the above recipe….

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  29. Never mind…I see now that you are just counting the cups that account for the ingredients 🙂

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  30. Wouldn’t 2 reds be 1 1/2 cups for the cottage cheese? Just want to make sure because I can’t wait to try this!!

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  31. Kami, not a dumb question at all! There is a crust in the photo, but the recipe is only for the cheesecake filling. If you wanted to make a crust you certainly could! Typically cheesecakes have a graham cracker crust, which aren’t Fix-approved, but this one would be: http://www.helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free.html It uses almond flour and flax meal. I would add some cinnamon, and maple syrup or honey to give it that graham cracker flavor. If you make it with the crust, let me know how it tastes!

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  32. Hey, I may be dumb here…lol but it looks like there is a crust on it. Is that what it looks like after baking?

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  33. I would bake it for the suggested 30 min, take it out, and see if it has the right consistency. If it’s too wet, bake it a little longer, take it out and check on it again. It should be a little jiggly, but not quite as jiggly as Jell-O. Hope this helps!

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  34. How long should I bake it if I double the recipe and back it an 8in pan? Thank you!

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  35. The cheesecake is awesome! I may or may not have eaten the entire thing without sharing with anyone 😉 I’m so happy to hear the recipes have helped you, best of luck with everything!

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  36. This recipe looks so wonderful! BTW I also love your site! I’ve been try to get back to healthier eating and your 21 day fix journal has really helped and I’ve been using a lot of your recipes! Thank you and please keep posting!

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