Ah, cheesecake. I’ve already admitted that I consider it to be the ultimate indulgence. If I’ve committed to having dessert, a sinfully rich, not-too-sweet New York Cheesecake with raspberry topping is just something I can’t pass up. The magenta-hued berries offer the perfect pairing for this delightful dish. Their tart flavour beautifully balances the mellow creaminess of the cheesecake and their vibrant colour offers a visually arresting contrast against the warm white base. Divine decadence! And I still enjoy (and advocate for) having a full-fat, authentic slice of cheesecake heaven from time to time (ALL things in moderation). But what if I told you that I had a healthy cheesecake recipe? One that was gluten-free, low in fat, high in protein, free of added sugar but still full of rich, creamy cheesecake texture and flavour? You might jump for joy; you might weep with happiness. You might even double over in laughing disbelief. But, if you love cheesecake as much as I do, once you picked yourself up, any chance of a healthy version would have you:
I don’t think my undying love for overnight oatmeal can be questioned (I’ve literally lost count of the number of flavour variations in my Breakfasts section). But just in case I haven’t yet won YOU over with this nutritious and delicious option, I will keep providing new and exciting (!) concoctions until I find the combination that floats YOUR boat. In that spirit, I humbly submit for your consideration: Raspberry Cheesecake Overnight Oatmeal (and yes, I admit that this particular inspiration hit me right in the middle of writing my post for Healthy Raspberry Swirl Cheesecake – another candidate for breakfast, as far as I’m concerned). Like all of my other (many) options, it’s gluten-free, high in protein and is a quick and easy breakfast option. Oh, and it’s delicious! Did I mention delicious?