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Cookie Dough Cheesecake

Say Cheese...cake!

by SaraSolomon - April 22nd, 2015
5

Losing weight isn’t the hardest part: it’s maintaining the weight loss that is most difficult.  Did you know that only 5% of people who lose weight are able to keep it off in the long term? Thanks to my approach to intermittent fasting and flexible dieting, it's a piece of cake keeping the fat off! (literally!).


My Cookie Dough Cheesecake is delicious!  I was reluctant to give this recipe away (it's like a government secret) - but it's just too good not to be shared with everyone!


My cheesecake is:

  • Low net carbs, Low Sugar, High Fibre

  • High protein

  • Low fat

  • Low sodium

  • NO BAKE!

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Nutritional Facts


Serving Size: Entire Cheesecake

  • Calories: 365

  • Protein: 47.3 grams

  • Carbs: 26 grams

  • Fat: 9.4 grams

Cooking Instructions


Cookie Dough Ball Ingredients:

  • 2 TBSP Chocolate PB2

  • 2 TBSP Walden Farms Sugar Free/Calorie Free Pancake Syrup

  • Cacao Nibs

Cheesecake Filling Ingredients:

  • 1 cup of peeled uncooked zucchini (use a peeler). 

  • Pinch of cinnamon

  • 3 drops of Capella Flavour Drops (New York Cheesecake) (optional) or 8 g of Jell-O Sugar Free Cheesecake pudding mix (optional)

  • 1/2 tsp lemon juice 

  • 1/4 tsp vanilla extract

  • 2 scoops BSN ISOBURN whey (vanilla ice cream flavour)

  • 2 TBSP Toffuti Cream Cheese (Vegan Cream Cheese) OR if you want a soy-free option, then use Daiya Dairy Free Cream Cheese Style Spread. You could also use low fat cream cheese or low fat cottage cheese if you don't have an allergy to dairy.

  • 2 TBSP water

  • 1 tsp cacao nibs (or you can substitute with >70% dark chocolate chips)

  • 1/2 tsp nutritional yeast (otherwise the cheesecake is too sweet, and it gives the cheesecake an authentic flavour)

Directions:

  1. Cookie Dough Balls - Mix the Chocolate PB2 with the Pancake Syrup to create a paste: make 12 balls from the paste (roll it between your palms).

  2. Add 1 cacao nib to each ball (or you could use a >70% dark chocolate chip). Set aside.

  3. Cheesecake Filling - In a clean food processor, blend the cheesecae filling ingredients (be sure to thoroughly puree the zucchini in the food processor (you don't want chunks) FIRST before adding the next ingredients).

  4. Pour the cheesecake mixture into a small spring form pan.

  5. Insert the 12 cookie dough balls into the cheesecake.

  6. Create the caramel “swirl”:  refer to the photo to see how I added the Walden Farms sugar free/calorie free caramel syrup on the top of the cheesecake. Then I used a knife tip to swirl it into a pretty design.  I also decorated the top of the cheesecake with a few extra raw cacao nibs. Feel free to substitute with dark chocolate chips (>70% recommended).

  7. Place in the freezer for an hour. Let it thaw on the counter for 5-10 minutes before serving.

  8. Enjoy!


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