Healthy Red Velvet Cheesecake Dip
This Healthy Red Velvet Cheesecake Dip is rich, decadent, sweet, creamy, flavorful, satisfying, and completely addicting!! One bite and you’ll be hooked. Oh, but don’t you worry, it’s guilt-free. I know you’d never believe me after a spoonful of this red velvet goodness, but this dip is sugar free, low carb, low fat, high protein, AND gluten free. Ohhhh yeah. 😉
Can you guess the secret ingredient that makes it (naturally) red?
Grab some animal crackers, strawberries, dark chocolate squares, or spoons alone, and let’s get DIPPIN!
There is no shortage of unhealthy cheesecake dip recipes floating around the internet… it’s time to change that, yes? Without further ado…
Healthy Red Velvet Cheesecake Dip
Ingredients
- 16 oz Low Fat Cottage Cheese
- 123g (½ cup) Roasted Beet Puree (see this post for Directions)
- ⅓ cup Unsweetened Vanilla Almond Milk
- 4 tsp Vanilla Paste
- 4 tsp Natural Butter Flavor
- 2 tsp Liquid Stevia Extract
- 32g (6 tbs) Unsweetened Dutch Processed Cocoa Powder
- ½ tbs White Vinegar
Instructions
- In a blender (I used my NutriBullet), add all of the ingredients. Puree until completely smooth and creamy!
- Pour into serving bowls and serve with fruit (strawberries, sliced bananas, sliced apples, etc.), crackers (animal crackers, graham crackers), dark chocolate, or spoons alone! Enjoy.
Surprised at the secret ingredient? Don’t worry, you can’t taste the beets at all. I HATE the flavor of beets so I masked the flavor with Homemade Vanilla Paste, natural butter flavor, and stevia extract. At first I started with 2 teaspoons of each, gave the mixture a taste, and almost spit it out because I could detect the beets. I added an extra 2 teaspoons of the flavorings and the dip immediately turned into absolute perfection.
I’m shocked at how amazing the nutrition facts are too. Compared to the nutrition facts of a typical/unhealthy Red Velvet Cheesecake Dip recipe, my version has:
- 450 less calories
- 27g less fat
- 50g less carbs
- 33g less sugar
I think my eyes just popped out of my skull. For the same amount of dip my recipe will save you 450 calories!
And les be real. Who in the world can only eat a half cup serving of this deliciousness? WHO CAN RESIST?! If you have 2 servings (1 cup) — you’ll save 900 calories by choosing my healthy version over the competition. That’s crazy. My jaw is literally on the floor right now.
To make things even better, my recipe contains no refined sugar, no bleached flour, no deadly trans fats, and no artificial food dyes. Oh, and it contains a VEGETABLE. Yeah, so you can eat this healthy dip with happy thoughts. FOR BREAKFAST. 😀
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Cheese and chocolate? Unconventional but intruiiiiiiging! Love the use of beets =) So festive ^___^
I know! Cottage cheese and dessert? Sounds weird but it totally works 🙂
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I made this using silk tofu and it turned out delicious! The vinegar neutralizes the tofu taste. Then again, I love tofu so I may not be reliable 🙂
I can’t wait for other variations!
Marie-
WOW I’m so glad the silken tofu worked out!! I’m not really a fan of the taste of tofu, but I do find the silken variety less “harsh” compared to the firm stuff. I’ll definitely give that a try next time, thanks! 🙂
-Jess
Was wondering how make this vegan? Silken tofu. Now to make it soy free- soaked cashews, macadamian nuts, sunflower seeds I wonder. I have to experiment. Thanks
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I made this just the other day, and it is fantastic!!:) I pureed canned beets in my food processor as I didn’t have fresh ones to roast, and it came out great (although I’m sure fresh beet puree would taste even better)! I’ve tried some of your other recipes as well, and they have all turned out great. Keep up the wonderful work, and I look forward to trying more of your recipes.
Anne-
Yay!! I’m so glad this worked with canned beets! Every time I use canned beets in a recipe I never get a vibrant red color… it always ends up brown or something! I think I just have bad luck in the kitchen haha 😉
Thank you so much for letting me know how my recipes turned out for you! I hope you like the rest to come 🙂
-Jess
Can I use stevia extract instead of stevia in the raw ( I don’t have that much )? Or if not stevia extract can I sub. eryithritol?
Yep, you can replace the Stevia in the Raw with ~1 tsp of stevia extract or ~1 cup of powdered erythritol 😀
-Jess
This is almost exactly like I make my cheesecake concoctions. Cottage cheese is the absolute best way to go. Super creamy and rich tasting.
I totally feel you on the beet flavor. I usually can’t stand them but I bet they’ll be perfect in this recipe!
Sooo pretty! That color just “pops!!”
Yea, I’m definitely making this <3 Probably go the spoon route 😉 But chocolate graham crackers would be soo good too!
What a vibrant dip! I love your healthy versions of dessert favorite.s
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