Healthy-ish Lemon Cheesecake (Wheat-free & Gluten-free)

Greek Yogurt CheesecakeCheese is delicious. Cake is delicious. Cheesecake, oh my gosh, whoever  invented that should get an award.

It’s totally not healthy though. Surprise! I know you all thought it was… hah. Typically, it’s loaded with cream cheese, sugar, sour cream in addition to a graham cracker crust averaging around 500 calories per slice.

Spoiler Alert: an average slice of cheesecake from The Cheesecake Factory ranges from 800-1330 calories for ONE SLICE!!!

I made up the following recipe in attempts to keep the cheesecake taste, while cutting calories and replacing unhealthy ingredients with much better ones. It’s also gluten and wheat free : )  I must say it was a success… obviously or else I would not be subjecting it to the internet.

What you need for the filling:

2 cups Greek yogurt (1 or 2 % fat- don’t use non-fat bc it won’t bake correctly)

4 oz 1/3 less fat cream cheese 4 tbsp lemon juice (straight from a real lemon)

1/2 cup honey

4 eggs

1 tbsp tapioca starch

1/4 tsp sea salt

What you need for the crust:

2.5 cups cashews 8-10 dates (not dried)

3 tbsp lemon juice

1-2 tbsp lemon rind

1/4 tsp sea salt

What you need for the topping/glaze:

1/3 cup honey

Juice from 1-2 lemons

1/2 cup raspberries

What to do:

1. Preheat oven to 350

2. Combine all crust ingredients into a food processor and process until it everything is pretty fine. It will begin to form a ball.

3. Either grease an 8” baking pan or a cupcake tray (I used a square one) depending on whether you want a full cake or individual cupcakes. I sprayed mine with coconut oil, but PAM will work as well .

photo 1

4. Press crust mixture into your chosen pan and let sit while you make the filling!

5. Combine Greek yogurt and cream cheese in stand up blender or with a handheld mixer until well blended (usually 3 minutes or so). Add in the remaining ingredients and mix for about 3 minutes or until well blended. photo 2

6. Pour the filling into the cupcake tray or pan right on top of the crust and bake for about 30-35 minutes. Baking time will vary depending on which pan you bake it in so just keep an eye on it, and know that it’s done when it doesn’t jiggle in the middle when you gently shake the tray.

photo 3

7.  Let cool completely. While it’s cooling…

8. Whisk the honey and lemon juice together for the topping.

9. If you make individual cheesecakes like I did, then I usually use a knife to cut around the edges and make sure they aren’t stuck to the pan. Then I take a mini spatula or a fork to remove the mini cheesecake from the pan.

10. Place a few raspberries on the cheesecake, and drizzle with honey lemon topping. Eat and enjoy!

photo 5

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