A light and creamy cheesecake dip that’s high in protein, low in fat, and loaded with cookie flavour!
Today’s recipe is incredibly easy; putting together today’s recipe post was surprisingly not. Why?
Because I had trouble not eating it all before I got a chance to photograph it Because I didn’t have any acceptable dishes to photograph it in… which meant it was sitting in my fridge for longer than it should have been… which meant I had trouble not eating it all before I got a chance to photograph it 😉
I mean, there I was getting ready to shoot, when BAM! realization hit like a truck — none of the dishes in my cupboards accented the
natural beauty fine features of my recipe. They were all either too big or too white… which is a problem when you’re working with something that’s… well… white.
I tell ya… #foodbloggerproblems. I’ve managed to pick up a handful of new pieces over the past couple of months, but my collection still leaves a lot to be desired.
See here’s the thing… I really
hate don’t like clutter. Really, really. I find it both distracting and suffocating… which might explain why I’ve been living in my current place for almost 3 (!!!!) years now and it’s still pretty devoid of any kind of decoration. I have the big, basic necessities (couches, tables, beds, desks, chairs, lamps, Douglas, etc.), but when it comes to those smaller personal touches? Only a few here and there. And don’t even get me started on how often I go through my stuff and toss or donate things I no longer use… we’re talking weekly.
That being said, I wasn’t too thrilled when I realized that I would have to go out and buy new dishes that I probably wouldn’t use for much else, but you do what you gotta do; and so I did…
Blue ones… because they look pretty in pictures and go well with white. Yes? Maybe? I don’t know. I do know that I’ve spent enough time talking about clutter and dishes, so let’s switch gears and talk about what’s inside those dishes instead, shall we?
Remember the no-bake strawberry cheesecake I posted a couple weeks ago? Remember how I admitted to almost not being able to post it because I couldn’t stop taste-testing the cheesy filling? Well, this is that cheesy filling… with a few modifications.
First, I replaced the gelatine with coconut flour since dips don’t need to maintain a set shape and coconut flour is a lot easier to work with. Second… flavours! Two of them because I couldn’t quite decide which one I liked better. But when you’re choosing between cookies ‘n’ cream…
… and cookie dough…
… there really are no losers; especially when this dip tastes pretty darn fantastic without any add-ins whatsoever. It’s crazy creamy, and slightly tangy with just a hint of sweetness.
Third… are you still here listening to me ramble? Because you should be in your kitchen whipping this baby up! Especially because there’s no way I’m sharing my stash 😉
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Print
For the cheesecake base:
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- 1 Tbsp. coconut flour
- 2 – 4 Tbsp. powdered sugar, depending how sweet you want it
For the cookies ‘n’ cream version:
- Cheesecake base + 4 Oreo cookies
For the cookie dough version:
- Cheesecake base + 2 Tbsp. almond/peanut butter
- Add cottage cheese and Greek yogurt to the bowl of a food processor and process until they form a smooth paste.
- Add coconut flour and powdered sugar and continue processing.
- Add your add-ins of choice, and process until fully incorporated.
- Transfer to a bowl and enjoy! Store in a covered container in the fridge.
Keywords: cheesecake dip, cookie dough cheesecake dip, cottage cheese, Greek yogurt, healthy cheesecake dip, high-protein snack