Nutrition (per slice, ~8 slices):
Calories: ~220 kcal
Protein: 12 g
Carbs: 24 g
Healthy fats: 8 g
Fiber: 2 g
Ingredients
Ingredients (8 slices):
Crust:
1 cup rolled oats (blended into flour)
½ cup almonds or walnuts (ground)
3 tbsp coconut oil (melted)
2 tbsp honey or maple syrup
Pinch of cinnamon
Filling:
2 cups Greek yogurt (unsweetened, plain)
250 g (9 oz) light cream cheese
2 eggs
⅓ cup honey or maple syrup
1 tsp vanilla extract
Zest of 1 lemon
Topping:
1 cup fresh blueberries
2 tbsp honey or maple syrup
1 tsp lemon juice
Preparation
Preparation:
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
Make the crust: Mix oat flour, nuts, coconut oil, sweetener, and cinnamon. Press into the bottom of the pan. Bake 8–10 minutes, then let cool.
Make the filling: Blend Greek yogurt, light cream cheese, eggs, honey, vanilla, and lemon zest until smooth. Pour over crust.
Bake 35–40 minutes until just set in the center. Turn off oven and let it cool inside for 1 hour to avoid cracks.
Chill in fridge at least 3 hours.
Make topping: In a small pan, heat blueberries, honey, and lemon juice until they release juice and slightly thicken. Let cool and pour over cheesecake before serving.