Ingredients
- 2 cups fresh raspberries
- 2 tablespoons chia seeds
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 4 cups cottage cheese
- 2 scoops vanilla protein powder
- 2 scoops collagen
- 1/4 cup smooth almond butter, peanut butter, cashew butter, or sunflower seed butter
Instructions
- In a shallow bowl or plate, combine the raspberries and chia seeds. Mash together with a fork until a chunky sauce forms. Let sit while you prepare the cheesecake layer.
- In a food processor or blender, add the cottage cheese, honey, vanilla extract, protein powder, and collagen. Blend until smooth and creamy.
- To assemble, spoon a layer of the cheesecake mixture into 4 small serving cups.
- Add a layer of the mashed raspberry-chia mixture, followed by a small drizzle of nut butter.
- Repeat the layers one more time in each cup, finishing with a final drizzle of nut butter if desired.
- Refrigerate for at least 30 minutes before serving to allow the layers to set.
Notes
- Use any nut or seed butter of choice depending on dietary needs or allergies.
- Make ahead and store in airtight containers in the fridge for up to 3 days.
- Great as a healthy dessert, post-workout snack, or breakfast on-the-go.
