No-Bake Protein Breakfast Cheesecake

Serves: 6–8 slices

Prep Time: 15 mins

Chill Time: 3+ hours

Ingredients

Base:

• 1 cup oats

• ¼ cup almond meal or ground flaxseed

• 2 tbsp maple syrup or honey

• 2 tbsp melted butter or coconut oil

• Pinch of salt

• ½ tsp cinnamon (optional)

Filling:

• 1½ cups Greek yogurt

• 250g cream cheese (or cottage cheese, blended smooth)

• 1–2 scoops vanilla protein powder (~25–50g) I used 2 scoops

• 3 tbsp maple syrup or honey (to taste)

• 1 tsp vanilla extract

• 3 tbsp grass-fed gelatin

• 4 tbsp cold water (to bloom gelatin)

Instructions

1. Make the crust:

   • Mix oats, almond meal, maple, melted butter, salt, and cinnamon.

   • Press into a lined 20x20cm dish or loaf tin. Chill while you make the filling.

2. Bloom gelatin:

   • Sprinkle gelatin over 3 tbsp cold water. Let it sit 5 mins.

   • Then gently heat (microwave 10–15 secs or in a small pot) until dissolved. Do not boil.

3. Blend filling:

   • In a blender or with a hand held mixer, blend yogurt, cream cheese, protein powder, maple, and vanilla until smooth.

4. Add gelatin:

   • With the blender running, slowly pour in the dissolved gelatin and mix until well incorporated.

5. Optional – fold in berries or swirl them through.

6. Pour filling over base and smooth the top.

7. Chill for at least 3–4 hours, or overnight until fully set.

8. Slice & store in fridge for up to 5 days. Also freezer-friendly!

Optional toppings:

• A berry compote or chia jam

• Nut butter drizzle

• Crushed nuts or granola for crunch