Guilt-Free No-Bake Cheesecake {high protein, gluten-free}

YOU GUYS! Hallelujah, it’s Friday!!

In college, I had a job the entire time I was there because…..I paid my own way. High fives all around if you paid for college too!

Anyways…at my place of employment, we would do spirit weeks every semester. I’m not sure who the wise guy was to come up with the themes, but I remember Tuesday was dress up day, Wednesday was something that had to do with pizza maybe {?!} and Friday became Fry-day. Meaning: everyone working that day brought in different food items that we would proceed to fry.

And people wonder why I gained so much weight in college.

We fried oreos, corn dogs, pickles, hot wings, onion rings and everything in between.

I may have gained 20+ pounds the first two years at school, but by golly those were some of the best memories I have of college!

Now the problem solving individual may wonder why I am explaining such gluttony to you within the confines of a healthier recipe post no less on a Friday?

Well to be frank, TIMES HAVE CHANGED.

I am not the same girl I once was almost 10 years ago. I’ve come a long way! Even though I post lots of recipes that are ridiculously divine and laden with carbs and cheese {my favorite combination ever!!} I usually don’t eat very much of it. So, I thought I’d change the pace around here for a hot second and share with you a new kind of cheesecake. A healthy one! Full of fat free cottage cheese and protein powder.

I know I know, cottage cheese is pretty janky stuff on its own, however, whiz it together with a few extra ingredients and you too will gobble this right up! All you need is a food processor or a high powdered blender.

Here’s how to make it:

Start by mixing together some almond meal, salt, coconut flour and truvia.

Add in a little melted coconut oil and stir to moisten all the crumbs.

Press this into a lined and greased 8 inch cake pan. Bake in a 350 degree oven for 8 minutes.

While the crust is baking, measure out some cottage cheese, cream cheese, protein powder and cheesecake pudding mix together in a high powdered blender.

Feel free to add in a splash or two of milk to get things working. After you’re moving and grooving, blend 1-2 minutes until the filling is completely smooth.

The crust should be done now! It’s just golden brown around the edges…perfect!

Pour in your filling and smooth the top. Refrigerate for 2 hours or so to set {or just stick it in the freezer for 30 minutes}.

Cut into slices and serve! I added mini chocolate chips for the photos, but anything on top of a cheesecake is good in my book!

Give this one a whirl this weekend, friends! Printable below 🙂