Japanese Cheesecake

I've been seeing this viral Japanese Cheesecake recipe EVERYWHERE on social media lately, so I knew I had to put my own twist on it! My version of the popular recipe has a high-protein tiramisu flavor, using cottage cheese and only 5 simple ingredients. The result? It tastes like a tiramisu cheesecake combination that's SO good! Every bite is light, fluffy, and tastes like an indulgent dessert, and it has 27 grams of protein per serving!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Chill Time 4

Total Time 4 5

Servings Servings

Calories 302kcal

Author Christine McMichael

Equipment

Immersion Blender optional
OR Small Blender

Ingredients

1 16-ounce container cottage cheese but remove some off of the top to make space, about 3-4 Tablespoons
1-2 Tablespoons maple syrup
1 teaspoon vanilla
2 teaspoons instant espresso powder
11-12 Biscoff cookies or more, to your heart's desire!
1 teaspoon cocoa powder just to dust the top

Instructions

Remove some of the cottage cheese out of the container to make space.
Add in maple syrup, vanilla, and espresso powder.
Use an immersion blend to blend right in the container until smooth, or blend the entire thing in a small blender.
Add in Biscoff cookies, pressing them down as far as they can go in the mixture, then dust with cocoa powder.
Cover and set in the fridge overnight (or at least 3-4 hours), then enjoy!

Video

Nutrition