Yields 16
Creamy cheesecake bars that are high protein, low fat and free of refined sugars. Yes, cheesecake for breakfast exists!!
For the crust
12 medjool dates
100 grams brown rice cereal flakes (1 + 1/2 cup)
25 grams toasted hazelnuts (1/8 cup)
25 grams coconut oil (2 tablespoons)
For the cheesecake
750 grams low sodium fat free cottage cheese
1 tsp. vanilla extract
60 grams raw honey (3 tablespoons)
a pinch of cinnamon
10 gelatin sheets + 3 tablespoons boiling water
Topping
100 grams fresh strawberries
Start by making the crust
Soak pitted dates in water for 10 minutes.
Add them to a food processor without the soaking water and pulse until broken.
Add in cereal flakes and hazelnuts and pulse until a ball of dough is formed.
Stir in melted coconut oil and pulse until incorporated to the ball.
Line a baking pan with parchment paper and press crust until it covers the bottom of the pan. Set aside.
For the cheesecake
Soak gelatine sheets in cold water for 10 minutes. You can make this while you’re preparing the crust if you want.
Add cottage cheese to a food processor and puree until smooth and creamy.
Stir in honey, cinnamon and vanilla and pulse until combined.
Make sure that this mixture is not cold. If it is, nuke it for 30 seconds or so, but not longer or it might curdle!
Squeeze excess water from the gelatine sheets and disolve them in 3 tablespoons water. Whisk until this water + gelatine mixture is lump free. If you still have lumps, nuke it for 30 seconds until they are 100% dissolved.
Stir in water mixture into the cheese one and whisk until fully combined. Make sure you mix really really well!
Pour mixture on your prepared pan and leave in the fridge to set for at least 6 hours or better yet, overnight.

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