This bowl is the perfect balance of cozy, comforting flavors and fresh, feel-good ingredients. The apple-zucchini cake adds soft, spiced sweetness without being heavy, while the Greek yogurt and cream cheese base gives it that classic cheesecake richness—with a boost of protein to crush cravings and keep you satisfied. It’s a great way to enjoy something sweet without overloading on sugar or calories. Enjoy it for dessert, as a post-workout treat, or even as a fun weekend breakfast. With endless topping combos and meal-prep potential, this recipe is a delicious way to stay on track without sacrificing indulgence.
🥣 Ingredients
For the Cheesecake Yogurt Base:
- ¾ cup plain Greek yogurt (2% or nonfat)
- 1–2 tbsp cream cheese, softened (or whipped cream cheese)
- 1–2 tsp sweetener of choice (monk fruit, erythritol, or stevia)
- ½ tsp vanilla extract
- Pinch of salt
For the Cake Topping:
- ½ cup crumbled Apple-Zucchini Cake
(This recipe uses apple sauce + peeled zucchini purée for moisture and lightness—click here for the recipe)
Optional Toppings (under 30 calories each):
- Diced apple or sautéed apple slices
- Crushed walnuts or pecans
- Graham cracker crumbles
- Cinnamon low-carb crumb topping
- Raisins
- Dash of cinnamon
- Drizzle of sugar-free maple syrup (or any other flavor you like with apples!)
- High-protein ice cream
- Whipped cream
🍴Instructions
- Mix the cheesecake base: In a bowl, stir together the yogurt, cream cheese, sweetener, vanilla, and salt until smooth and fluffy.
- Add the cake: Crumble the apple-zucchini cake on top.
- Top it off: Add your favorite low-calorie toppings for crunch, spice, or sweetness.
- Dig in! Eat it right away or chill for a bit—both are amazing.
💡 Pro Tips
- Want extra creaminess? Add a splash of milk when mixing the base.
- For meal prep: Store the yogurt base and cake separately, and assemble just before eating.
- Keep cake leftovers in the freezer and crumble into bowls as needed!