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HEALTHY Coconut Ice Cream Cheesecake!

… Say whaaaat!?

Oh yeah baby!
Might as well stop what you’re doing right now and head to the kitchen, you need these in your life!
… Don’t forget to finish reading the recipe before you walk away!

Cheesecake Filling:

  • 1/4 cup 0% Plain Greek Yogurt
  • 1/4 cup 2% Cottage Cheese
  • 1 scoop 1UP Whey Coconut Ice Cream
    Discount code ‘RANDI20’ to save 20-40%
  • 1 egg white
  • 2 Splenda Packets (if desired)


  • 1/4 cup Flaxseed Meal
  • 1.5 tbsp Coconut Oil (room temperature)

Preheat oven to 325 F. Make your crust by mixing the flaxseed meal and coconut oil. Scoop mixture into 4 muffin tins that have been sprayed with nonstick cooking spray. Blend the cheesecake filling ingredients until smooth. Pour mixture on top of flatten crust and bake for 20-25 minutes then let cool in refrigerator for 6 hours.

Recipe yields 4 individual cheesecakes.
131 Calories per serving: Protein: 12g – Carbs: 5g – Fat: 7g


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