If you’re looking for a healthy, quick and truly satisfying treat, this ricotta and oat protein cheesecake is the perfect solution.
Creamy, light and rich in protein, it’s ideal to start the day with energy or for a nutritious snack without guilt.
Unlike classic cheesecakes, this version is free of refined sugars and made with simple ingredients, perfect even for those following a balanced or athletic diet. By using certified gluten-free ingredients it can also be suitable for people with intolerances!!
It takes just a few minutes to prepare, doesn’t require an oven and keeps for up to 4 days in the fridge.
You can customize it with fresh fruit, nut butter or dark chocolate to make it even more indulgent without losing its lightness.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup plain natural yogurt
- 3/4 cup ricotta
- 3/4 oz protein powder
- 4 tablespoons rolled oats
- 2/3 cup water
- 2 teaspoons unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Saucepan
- 1 Whisk
- 2 Jars
Steps
In a small saucepan add the rolled oats and the cocoa.
Stir with a whisk and pour in the water.
Bring to the heat and cook over low heat for about 10 minutes or until it has thickened.
Transfer into two jars or small glasses and let cool to room temperature.
In a bowl, place the ricotta and the yogurt.
Whisk together until the mixture is smooth and homogeneous.
Add the protein powder and mix well.
Pour the cream into the jars and chill in the fridge for at least 2 hours.
Decorate as desired with chocolate spread, nut pastes, fresh fruit or simply cocoa.
Tips
They keep in the refrigerator for 4 days.
Ricotta can also be flavored to taste.
Proteins can be from milk, egg, vegan sources or meat-based (hydrolyzed).
FAQ (Questions and Answers)
Can I make it gluten-free?
Yes, you can use oats and protein powders certified gluten-free.
Can I make it lactose-free?
You can use egg or vegan protein powders. Yogurt and ricotta can be replaced with lactose-free or plant-based alternatives.
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