Makes: 6–8 servings
Ingredients
Taro Layer
- 1½ cups taro yam, peeled, cubed, and cooked until soft
- 2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
Cheesecake Filling (High Protein)
- 1 cup low-fat cottage cheese (blended smooth)
- ¾ cup plain nonfat Greek yogurt
- 1 scoop vanilla or unflavored protein powder
- 2–4 tbsp honey, maple syrup, or sugar-free sweetener (to taste)
- 1 tsp vanilla extract
- Pinch salt
- Optional: ½ tsp lemon juice (classic cheesecake tang)
Optional Crust (Still High Protein)
- 1 cup oat flour (or blended oats)
- 2 tbsp almond flour
- 2 tbsp maple syrup or honey
- 2 tbsp unsweetened almond milk
Mix until crumbly and press into pan.
Instructions
1. Prepare the Taro
- Steam or boil taro until very soft.
- Blend taro with almond milk and vanilla until smooth and thick.
- Set aside.
2. Make the Cheesecake Filling
- Blend cottage cheese until completely smooth.
- Add Greek yogurt, protein powder, sweetener, vanilla, salt, and lemon juice.
- Blend again until creamy.
3. Assemble
- Swirl the taro puree into the cheesecake mixture OR layer it for a marbled look.
- Pour into a lined or lightly greased springform or loaf pan.
Baking Option (More Traditional)
- Preheat oven to 325°F (165°C).
- Bake 35–40 minutes, until edges are set and center slightly jiggly.
- Cool completely, then chill 2–3 hours before slicing.
No-Bake Option (Extra Creamy)
- Chill cheesecake 4–6 hours (or overnight).
- Texture will be mousse-like and sliceable.
