Cottage Cheese Cake with Dates and Walnuts
This cottage cheese cake with dates and walnuts is a protein-rich, naturally sweetened treat that fits well into healthy eating routines. Made without oil and low in added sugar, it delivers a satisfying balance of richness and nutrition. The combination of creamy cottage cheese, fibre-packed dates, and crunchy walnuts makes it a great option for supporting bone health and maintaining steady energy throughout the day. It’s also gluten-free, simple to prepare, and versatile enough to enjoy warm for breakfast or chilled for a cheesecake-style afternoon treat. Whether you bake it in the oven or the air fryer, it comes together quickly with minimal ingredients and maximum flavour.
Ingredients
Method
- In a mixing bowl, combine the cottage cheese, eg, and vanilla extract.
- Add the polenta and mix gently until combined.
- Add the cocoa powder and date syrup, stirring well to create a smooth batter.
- Fold in the chopped dates and walnuts.
- Divide the mixture evenly between two small silicone moulds or ramekins.
- Air Fryer: Set to bake at 180°C and cook for 20 minutes, or until golden on top and just set in the centre.
- Oven: Preheat to 180°C (fan 160°C).Bake for 20–25 minutes, until golden and firm.
- Allow the cakes to cool slightly in the moulds before removing.
- Serve warm or cool completely for a firmer, cheesecake-style texture.