Cheese Lemon Cheesecake with berries, great easy dessert for any occasion.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 10
Ingredients:
Crust:
» 4 Pitted Medjool Dates
» ½ Cup Raw Unsalted Cashews
» 2/3 Cup Quinoa Crispies
» 1/3 Cup 70% Dark Chocolate Chips
Cheesecake Filling:
» 1 Cup Cottage Cheese
» ½ Cup Coconut Cream (or Plain Greek Yogurt)
» 1 Tbsp Chia Seeds
» ¼ Cup 100% Maple Syrup
» 1 ½ tsp Lemon Zest
» 1 tsp Lemon Juice
Toppings:
» Fresh Blackberries
» Fresh Raspberries
» ½ tsp Lemon Zest
» 2 Tbsp Dark Chocolate Chips
Directions:
Heat up water to cover dates and cashews with.
Half Dates and put into a bowl with cashews, cover with hot water let site for about 5 minutes.
Place Chocolate chips in a microwave safe dish and melt. 3-4 intervals of 20 seconds and steering in-between.
In a food processor add drained dates and cashews blend till a past. Place into a medium bowl, add quinoa crispies and melted chocolate and combine.
Place parchment paper in a 9x2.5” cake pan. Add crust and flatten evenly, put into freezer while you put cheesecake filling together.
In food processor add all filling ingredients and blend till combined.
Take crust out of freezer and pour cheesecake filling into cake pan, spread around evenly. Put into freezer for 25 minutes till firmed up.
Melt the 2 Tbsp dark chocolate, when 25 minutes are up, put berries onto cheesecake, drizzle chocolate over, and sprinkle with lemon zest. Put back into freezer for 5 more minutes.
Once done serve immediately, store in air tight container in fridge.
Cooking Tips:
If you want thicker cheesecake, use a smaller cake pan. If you do not have blackberries or raspberries feel free to use any kind of berry you like.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
Contact Me
Send me an email message and I'll get back to you as soon as possible or check out my presence on social media.
Copyright © 2022 - 2024 BA Nutrition