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Japanese Cheesecake with Salted Caramel Cookie
1 hr
This high-protein twist on Japanese cheesecake is incredibly creamy and light, offering a decadent dessert experience with 30 grams of protein. By blending lactose-free cottage cheese with vanilla protein powder and a hint of peanut butter syrup, you create a rich, mousse-like base that pairs perfectly with crumbled salted caramel cookies.
Ingredients
- 2 cups Good Culture lactose-free cottage cheese
- 1 scoop Maeva Tahitian vanilla protein powder
- 2 tbsp Pioneer Pastures ultra-filtered lactose-free whole milk
- 3 Sweet Loren's Salted Caramel Chocolate cookies
- Sea salt
- **Seasonings & Sauce:**
- 1 tbsp Torani sugar-free peanut butter syrup
Instructions
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1
Air fry 3 Sweet Loren's cookies until baked through.
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2
While the cookies cool, combine the 2 cups of cottage cheese, 1 scoop of protein powder, 2 tbsp of milk, and 1 tbsp of peanut butter syrup in a blender.
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3
Blend until completely smooth. If the mixture is too thin, add a small amount of additional cottage cheese and blend again until you reach a thick, cheesecake-like consistency.
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4
Pour the mixture into small bowls or ramekins and place them in the freezer for approximately 1 hour and 15 minutes.
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5
Sprinkle a little sea salt over the baked cookies to enhance the flavor, then break them into bite-sized pieces.
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6
Remove the cheesecake from the freezer and top with the crumbled salted caramel cookies before serving.