This cheesecake is essentially fat-free! And guess what? It tastes exactly like (or in my opinion better than) regular cheesecake. Full of protein, this is an excellent choice for breakfast, snacks, or dessert if you are looking to stay lean (and in some cases, mean). Any fruit, chocolate, etc., can be added if you'd like!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.

  • Pulse graham cracker crumbs, oats, water, soy flour, and cream cheese together in a food processor or blender on high until smooth. Press crust mixture into greased pie pan.

  • Mix cream cheese, cottage cheese, milk, and liquid egg substitute in a blender until completely smooth. Pour into a large mixing bowl. Add sweetener, yogurt, soy flour, and vanilla extract and mix well. Pour filling into crust.

  • Bake in the preheated oven until top begins to brown, about 1 hour. Let cool completely, 3 to 4 hours. Refrigerate until serving.

Cook's Notes:

You can use 1/4 cup oat flour instead of oats. If you use oat flour instead of oats, blending the crust ingredients isn't necessary. Simply mix together the ingredients and press into pan.

You can also use 1/2 cup egg whites instead of liquid egg substitute, but the taste will be lighter.

Nutrition Facts

215 calories; 3 g total fat; 8 mg cholesterol; 665 mg sodium. 23.2 g carbohydrates; 22.8 g protein; Full Nutrition