Okay, so I’ve been seeing this cottage cheese strawberry cheesecake thing all over my socials, and you know I had to try it. I mean, healthy cheesecake? Sign me up!
First, I gathered all my ingredients. This is what I used:
- Cottage cheese (obviously!) – I went with the low-fat kind.
- Fresh strawberries – because, duh.
- A little bit of sweetener – I used honey, but you do you.
- Some graham crackers – for that classic cheesecake crust feel.
- A tiny bit of lemon juice – for a little zing.
I started by washing and hulling the strawberries. Then, I chucked them into my blender along with the cottage cheese, honey, and lemon juice. I blitzed everything until it was super smooth and creamy. It took a little longer than I expected, but patience is a virtue, right?
Next up, the crust! I crushed up some graham crackers in a Ziploc bag – it’s a great stress reliever, by the way. I sprinkled a layer of the crumbs into the bottom of a small dish.
Then, I poured the cottage cheese mixture over the crust. Easy peasy!
I topped it with a few extra sliced strawberries, because pretty food tastes better, I’m convinced.
Finally, I popped it in the fridge to chill for a few hours. The waiting was the hardest part, honestly.
The Verdict
Okay, so after letting it chill, I finally dug in. And you know what? It was actually pretty good! It’s not exactly like real cheesecake, but it’s a pretty darn good substitute. It’s creamy, sweet, and has that nice strawberry flavor. Plus, it’s packed with protein, so I felt kinda good about eating it. Will I make it again? Absolutely! It’s a super easy, healthy-ish dessert that satisfies my sweet tooth.
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