Oh, look, grilled veggies—because who doesn’t love pretending they’re getting their daily dose of nutrients?
The skewers scream “I’m health-conscious, but also, let’s drizzle some balsamic because we’re fancy.”
Then you follow up with espresso cheesecake, because apparently, dessert should have caffeine.
This is for when you want to impress your friends with how sophisticated and well-balanced you are.
Veggies, meet dessert; coffee, meet cheese; it’s like a culinary reunion no one asked for.
But hey, it works—sort of. Grab a fork, and let’s pretend it’s all going according to plan.
Bon appétit!
Grilled Veggie Skewers with Espresso Cheesecake
A healthy-ish combination of grilled vegetable skewers paired with a rich espresso cheesecake. It’s like wellness with a twist of indulgence.
Ingredients
Grilled Veggie Skewers:
- 1 red bell pepper cut into chunks
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 onion cut into chunks
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 1 tsp dried oregano
Espresso Cheesecake:
- 2 cups cream cheese softened
- 1 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp espresso powder
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ¼ cup brewed espresso cooled
- 1 cup graham cracker crumbs
- 3 tbsp butter melted
Instructions
Grilled Veggie Skewers:
- Preheat the grill to medium-high.
- Thread the veggies onto skewers, alternating colors like you’re hosting a veggie fashion show.
- Brush the skewers with olive oil and balsamic vinegar.
- Season with salt, pepper, and oregano.
- Grill for about 10 minutes, turning occasionally, until tender and slightly charred.
- Remove from grill and serve immediately—while pretending you didn’t just overcook the tomatoes.
Espresso Cheesecake:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a greased baking dish.
- In a separate bowl, beat together cream cheese, sour cream, sugar, eggs, espresso powder, and vanilla.
- Add flour and brewed espresso, and mix until smooth.
- Pour the batter over the crust, and smooth the top.
- Bake for 50-60 minutes until set.
- Cool completely, then refrigerate for at least 3 hours (because we all love waiting for desserts).
Notes
Nutritional Values (Per Serving)
Calories: 450Total Fat: 27g
Saturated Fat: 12g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 8%
- Potassium: 12%
Additional Notes/Tips
- Skewers can be made ahead of time and stored in the fridge for easy grilling.
- Try a dash of chili powder or paprika on the veggies if you want them to be “edgy.”
- Espresso cheesecake pairs well with a cup of coffee, because of course it does.
- For a smoother cheesecake, let it chill overnight.
- Serve the veggies with a dollop of Greek yogurt if you want to feel like you’re at a health retreat.
