Now synonymous with New York, the Americanized cheesecake as we know it has only been around for about a century, beginning life a mere shadow of the dense and rich dessert it became. In fact, cheesecake originated sometime around 1500 BCE, from the hands of inventive ancient Greeks and Romans, frequently used as offerings to the gods. This rendition merely combined soft cheese with flour and baked it into submission; pastry bases only emerged sometime in the first century, with sweeteners joining into the mix shortly thereafter. From that point forward, there was no stopping it. Today it might look like the explosion of cupcakes or other trendy food crazes, but of course, without the aid of social media, the cheesecake’s popularity spread at a glacial pace. Eventually reaching the hands of more creative bakers, various cultures developed their own unique approaches, utilizing various cheeses, flours, spices, and eventually, fruits and chocolates. We’ve come a long way, baby.
I’d like to think that the evolution of the cheesecake isn’t yet over. There’s still so much left to explore through the medium of tangy cream cheese perched atop a cookie-like base. In fact, going by that very loose description, why does it need to be a full-fledged cake at all? Can’t we bring it back from the edge of decadence and debauchery, back a bit closer to it’s more humble, less saccharine beginnings? I’m not suggesting we whip up a batch of salty cheese nuggets, but just consider a cheesecake fit for everyday eating, perhaps with a few nutritional benefits to speak of.
I bristle at the overused turn of phrase, but it really is true; you can finally have your cheesecake and eat it, too! Re-imagined for the 21st century, the illustrious dessert has been stripped of all its highfalutin’ frippery and restored back to its original brilliance, suitable for the commoner and the gods alike. Simple squares replace the traditional wedge, making a knife and fork unnecessary for enjoyment.
What’s not so plain to see is that underneath the hood, these luscious bars conceal a considerable dose of plant-based protein, furnished by vegan strawberry protein powder. Simultaneously bolstering the structure of this snack and contributing volumes of fresh, fruity flavor, the powder’s inherent sweetness considerably reduces the need for added sugar. Remarkably flavorful, it really nails the flavor of ripe strawberries simmered down into a rich spread, condensed into a satisfying, wholesome package.
Oh, and most importantly of all, did I mention that the finished treats taste amazing? Sure, these brilliant little squares may be a far cry from what the ancient Greeks and Romans had in mind when they first invented the concept, but let’s be honest; they couldn’t even dream up a treat this heavenly, even if it was the food of the gods.
Oatmeal Cookie Crust:
- 3 Tablespoons Olive Oil
- 2 Tablespoons Water
- 1/4 Cup Coconut or Dark Brown Sugar, Firmly Packed
- 3/4 Cups Quick-Cooking Oats
- 1/2 Cup White Whole Wheat or All-Purpose Flour
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Salt
Protein-Packed Strawberry Cheesecake Filling:
- 1 1 12-Ounce Package Extra-Firm Silken Tofu
- 1 (8-Ounce) Container Vegan Cream Cheese
- 1/2 Cup Vegan Strawberry Protein Powder
- 1/3 Cup + 1/4 Cup Strawberry Jam or Preserves, Divided
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Vanilla Extract
- Preheat your oven to 350 degrees and line an 8×8-inch square baking dish with aluminum foil. Lightly grease and set aside.
- Whisk together the olive oil, water, and sugar in a medium-sized bowl before adding in the remaining dry ingredients for the crust. Stir well to combine and form a cohesive but slightly crumbly dough. Transfer the mixture into your prepared pans; using lightly moistened hands, press it into the bottom of your pan so that it’s in one even layer. Bake 15 – 18 minutes until lightly browned and let cool.
- Meanwhile, prepare the filling by first draining the tofu of any excess water before tossing it into your food processor or blender. Puree thoroughly until completely smooth. Add in the cream cheese and pulse to incorporate. Scrape down the sides and blend again, ensuring that no lumps remain before adding the protein powder, 1/3 cup of the strawberry jam, lemon juice, and vanilla. Blend thoroughly until completely smooth and creamy.
- Pour the cheesecake filling on top of the par-baked crust, and smooth out the top with your spatula. Tap it gently on the counter a few times to knock out any air bubbles. Take the remaining 1/4 cup of strawberry jam and spoon dollops all over the surface. Use a flat knife or spatula to gently marble and swirl the jam throughout, being careful not to disturb the crust underneath.
- Bake for 40 – 45 minutes, until the edges appear set but the center remains ever so slightly wobbly when tapped. It will continue to firm up as it cools.
- Let cool completely before moving it into the refrigerator, where it will continue to solidify until it can finally be sliced into bars, after a minimum of 4 hours.
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Amount Per Serving: Calories: 138Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 46mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.