Its taken forever, but I’ve finally done a healthy cheesecake recipe.  I’m actually not the biggest fan of cheesecake, but hubby sure loves it!  So I figured it was time!  I wanted my recipe to taste identical to a regular cheesecake, hence the graham crust and using actual cream cheese versus tofu (I’ve seen various versions for that).  But you can make it dairy free by using Tofutti, a cream cheese substitute made with soy (I’ve had it numerous times and it tastes identical to cream cheese).  I originally wanted to do a cherry topping, but I was too lazy to pit a bunch of cherries, and I couldn’t find any frozen ones at my store.  But next time, I think I might actually pit some fresh ones.  It sure would be good too!

All I do know, is that everyone that’s tried it has loved it, so I’m pretty sure you will too!

No-Bake Cheesecake
Can be gluten free, dairy free

Makes 12 servings

Ingredients

Topping:

3 cups blueberries (or pitted cherries, raspberries or strawberries – fresh or frozen, I used frozen)
1/4 cup water
1 Tbsp cornstarch (or arrowroot powder for corn-free)
6 packets stevia (or 1/4 cup dry sugar sub of choice)

Base:

20 lower fat graham crackers or gluten free graham crackers, blended to crumbs (I like Smorables by Kinnikinnick).  If using crumbs, then 1 1/2 cups of graham crumbs
1/4 cup almond flour or meal (just grind up raw almonds in your blender)
1/4 cup coconut oil, melted (or butter, or vegan margarine)

Filling:

1 – 8 oz (250 gram) pack of light cream cheese, softened (for dairy-free, use Tofutti)
1 1/2 cups 0% Greek yogurt (for dairy-free, use So Delicious coconut yogurt, or other non-dairy yogurt of choice in plain or vanilla)
1 tsp vanilla (skip if you use a vanilla yogurt)
1 tsp cornstarch
8 packets stevia (or 1/3 cup dry sugar sub of choice)

Directions

In a saucepan make topping. Add berries, cornstarch, water & stevia.  Stir well and simmer until hot and thickened.  You don’t want to boil it for too long as you still want bigger pieces of fruit, not have it cook down to a syrup.

Next, make the base.  In a bowl, mix the graham crumbs, almond meal & melted coconut oil together with a fork.  Press into an 8 x 8 square dish.

Lastly the filling.  Mix all the filling ingredients together in a blender, food processor or in a bowl with a whisk until smooth.  Pour filling over graham crust, then berry topping.  Place in fridge until set, at least 3 hours.

Nutrition (per serving)  Calories: 180   Fat: 9.8 g   Carbs: 19 g   Fiber: 2 g   Sugars: 7.9 g   Sodium: 210 mg   Protein: 6.5 g