Now that the holidays are over, we’re kicking off this month just as deliciously — but healthier! This nutritious pear churro cheesecake satisfies all your sweet cravings, is high in protein, and low in added sugars. Make it in the evening so you can enjoy it the next morning. Who wouldn’t want to start their day like that?
Ingredients for 1 serving:
– An oven-safe dish (12–14 cm diameter)
For the base:
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2 whole grain biscuits
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10g almond flour
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15g oat flour (blend oats)
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A pinch of cinnamon
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5g (sugar-free) honey or syrup
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Small scoop of 100% applesauce
For the cheesecake filling:
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150g plain low-fat skyr (optionally sweetened with a bit of liquid sweetener)
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45g light cream cheese
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1 small egg (approx. 45g)
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2 tsp (unsweetened almond or skim) milk
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10g vanilla custard powder
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1 small pear (approx. 150g), not too ripe
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1g ground cinnamon
For the topping:
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10g sugar substitute mixed with a generous pinch of cinnamon
Instructions:
Mix all base ingredients and press them firmly into the dish. Bake for about 5 minutes in an oven or air fryer at 180°C (356°F), then set aside.
Meanwhile, mix all cheesecake ingredients in a bowl. Dice the pear and toss it in cinnamon.
Spoon half of the cheesecake mixture onto the base. Add the pear on top, then spoon over the rest of the mixture.
Sprinkle half the cinnamon sugar topping over the top.
Bake for about 15 minutes in the air fryer. If using a regular oven, it needs about 10 minutes longer at 180°C.
Let the cheesecake cool completely and then place it in the fridge.
Before serving, top with the remaining cinnamon sugar mixture.
Nutrition (1 serving):
• 550 kcal
• 74g carbohydrates
• 30g protein
• 14g fat
Recipe by: @femsfoodiefinds