So, you’re starting with a cucumber and chickpea salad to be healthy and pretend you’re on top of things. It’s a crunchy, refreshing start—don’t overthink it. But then, in classic “I deserve this” fashion, you dive into the coffee cheesecake. It’s not just any dessert; it’s a creamy, caffeine-infused masterpiece that shows you have zero intention of being virtuous today. Salad for “balance,” followed by a dessert that’s unapologetically indulgent. Who says you can’t have both?
Cucumber and Chickpea Salad with Coffee Cheesecake
This recipe offers a healthy start with a cucumber and chickpea salad, followed by a decadent coffee cheesecake. Ideal for balancing healthy with indulgent.
Ingredients
For the Cucumber and Chickpea Salad:
- 1 cucumber diced
- 1 cup cooked chickpeas
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Coffee Cheesecake:
- 1 1/2 cups cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup brewed coffee
- 1 teaspoon vanilla extract
- 2 eggs
- 1 pre-made graham cracker crust
Instructions
For the Cucumber and Chickpea Salad:
- In a large bowl, combine diced cucumber, chickpeas, onion, and parsley.
- Drizzle with olive oil and lemon juice.
- Toss well and season with salt and pepper.
- Chill before serving.
For the Coffee Cheesecake:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine cream cheese, sour cream, sugar, brewed coffee, and vanilla.
- Beat until smooth and creamy.
- Add eggs one at a time, mixing until fully incorporated.
- Pour the mixture into the graham cracker crust.
- Bake for 30 minutes, or until the cheesecake is set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
Nutritional Values (Per Serving)
Calories: 320Total Fat: 22g
Saturated Fat: 12g
Carbohydrates: 25g
Fiber: 5g
Protein: 6g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 4%
- Potassium: 8%
Additional Notes/Tips
- If you want a stronger coffee flavor in the cheesecake, add a little instant coffee or espresso powder.
- For an extra twist, drizzle caramel or chocolate sauce on top of the cheesecake.
- You can use Greek yogurt instead of sour cream for a lighter version.
- Make sure the cheesecake cools completely before refrigerating to set the texture properly.
