Serves 12
Directions
- 1Preheat the oven to 350°F (175°C).
- 2In a bowl, combine oat flour, eggs, melted coconut oil, honey, cocoa powder, and a pinch of salt. Mix until well combined, then press firmly into the bottom of a springform pan to form the crust.
- 3In a blender or food processor, blend cottage cheese, greek yogurt, eggs, maple syrup, vanilla extract, and peppermint extract until smooth and creamy.
- 4Pour the filling evenly over the crust.
- 5Place the cheesecake in the oven and bake for 28–30 minutes, until the center is mostly set.
- 6Crack the oven door open slightly and let the cheesecake cool inside for 30 minutes.
- 7While the cheesecake bakes, whisk together coconut cream, cocoa powder, maple syrup, and salt until smooth and thick.
- 8Place the frosting in the fridge to chill and thicken.
- 9Remove the cake from the oven and place it in the refrigerator to chill for a few hours, or until fully set.
Ingredients
- 2 cups oat flour
- 2 eggs
- 3 tbsp coconut oil
- 0.25 cup honey
- 0.5 cup cocoa powder
- pinch salt
- 2 eggs
- 2 cups cottage cheese (non fat or any type)
- 2 cups greek yogurt (2% or any type)
- 0.25 cup maple syrup
- 0.5 tsp peppermint extract
- 1 tsp pure vanilla extract
- pinch salt
- 0.5 cup coconut cream (from can)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- pinch salt
Equipment
ovenbowlspringform panblenderfood processorwhiskrefrigerator
Tips
- If the crust mixture isn’t fully coming together, add water 1 teaspoon at a time until it combines, or add a touch more coconut oil or honey to help it bind.
- Start with 1/2 teaspoon peppermint extract and adjust to taste if needed.
- Crack the oven door open slightly and let the cheesecake cool inside for 30 minutes after baking.
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