This article is sponsored by Daisy Cottage Cheese.

It’s not every day you hear “protein-packed” and “cheesecake” in the same sentence. But lucky for all of us, the stars aligned for this dessert.

With oats, almonds, dates, and coconut oil making up most of the crust, and eggs and cream cheese rounding out the filling, this dessert is practically breakfast. And just wait until you find out the secret ingredient that gives it all of its protein-rich creaminess.

Cottage Cheesecake

Makes: 8 servings

1 1/2 cups whole raw almonds
1 1/2 cups rolled oats
1/2 teaspoons kosher salt
12 Medjool dates, pitted and roughly chopped
2 teaspoons oat flour
1/3 cup coconut oil, melted

2 cups Daisy cottage cheese
2 large eggs
2 tablespoons cream cheese
2/3 cup raw granulated sugar
1/2 teaspoon vanilla
2 teaspoons fresh ginger, grated

1. Add the almonds, oats, and salt in a food processor or high-powered blender and grind until a fine crumble forms. Add dates and oat flour and process until crumbly again. Add coconut oil to the mixture and process again until you get a sticky consistency. Be careful not to overprocess; you want to retain some texture.

2. Pour the crust mix into a greased 9-inch pie pan and press with your hand to make it firm.

3. Bake pie crust in oven for 10 minutes at 350 degrees.

4. Add all filling ingredients in a food processor or high-speed blender and blend until very smooth.

5. Pour into the finished crust, making sure to even out the top.

6. Bake at 350 degrees for 40 minutes. The pie should still be a little jiggly in the center.

7. Cool for 20 minutes and top with fresh berries of your choice.