Everybody knows that cheesecake is the most luscious and decadent of desserts. Have you ever heard anyone say that a cheesecake is “sinful”? Of course you have! It’s so good, it ought to be a crime, and our enjoyment of cheesecake is only dimmed by our guilt at the calories. This recipe from the Jar of Lemons blog makes it all okay. The recipe uses nonfat cream cheese and yogurt and the crust is made from bran cereal and dates.
Jar of Lemons uses a homemade chia seed jam for a topping, but we think strawberry jam works just as well. All this healthy food tastes just as sinful as ever. Fresh strawberries are just the topping on the cake.
For the crust:
- 3 cups organic bran flakes cereal
- 2 Tbsp coconut oil
- 14 dates
For the filling:
- 16 oz nonfat cream cheese
- ⅔ cup nonfat plain Greek yogurt
- 2 eggs
- ½ tsp organic strawberry extract
- ½ tsp organic vanilla extract
- 1 Tbsp almond flour
- ⅔ cup coconut sugar
For the topping:
- Strawberry jam
- Fresh strawberries, sliced
- Preheat your oven to 350 degrees.
- In a food processor, pulse the bran flakes, coconut oil, and dates. Scrape down the sides and pulse again to make sure the big chunks are mixed in. Press the date mixture into the bottom of a greased 9”x13” baking dish.
- In a mixing bowl, combine the cream cheese, yogurt, eggs, strawberry and vanilla extracts, almond flour, and coconut sugar. Beat until smooth, and then pour it over the crust.
- Slide the dish in the oven and bake for 35 to 45 minutes. Take it out when a knife comes out almost clean and the top is starting to brown.
- Cool the cheesecake by setting the dish on a rack. When it is mostly cooled, refrigerate it for at least 2 hours.
- To serve, cut into bars and spoon some jam on each one and top with some berry slices.