Recipe: Lemon Cheesecake

my best little helper

Ooo this is a good one! I feel pretty strongly that if you’re going to eat dessert, it should taste good. And it drives me crazy when people are like, oh you’ll love this healthy recipe, it tastes just like the unhealthy version. Usually, it seems, it doesn’t. Cookies aren’t supposed to taste like dirt. Brownies aren’t supposed to taste like beans.  Chocolate is not supposed to taste like carob(unless you like carob). And I have made MANY a batch of muffins or cookies a bit “too” healthy, and they do taste a bit like dirt. But I think you’ll like this one! The crust is oats, nuts and dates, the filling, a bit of whipped cream, a bit of cream cheese and a bit of maple syrup. All of these things perhaps a bit of a treat, but the portions of each are small, so I’m deeming it a great healthy dessert, sugar free, gluten free(if you use gf oats), lemony and tasty! I’m going to try it out on my family tonight. I have a wide range of tastes to please at family events: Dad who is too healthy to be considered sane, Mom who will tell me it’s the best thing she’s ever eaten no matter what it is(thank God for her), Brother-In-Law who is a meatatarian, IronSister who is a vegetarian, and then of course easy-to-get-along-with Foodie Baby and Sexy Husband and my very own Picky Princess.  She helped me and deemed it delicious so…it must be. Hope you enjoy.

Lemon Cheesecake

Makes 9 squares

1 cup dates

1/2 cup hazelnuts (any nut would do)

2 cups oats

1/2 cup butter, melted

1/4 cup honey

1/2 brick of cream cheese, room temperature

zest and juice of one lemon

1/4 cup maple syrup

1 cup whipping cream

Directions:

Preheat oven to 350.

In a food processor, combine dates, pecans, oats, butter and honey. Pulse until combined.

Pour into a 9×9 baking dish. Press evenly to cover bottom of dish. Bake for about 15 minutes or until edges start to turn golden. Remove from oven and cool completely.

Meanwhile, in the bowl of an electric mixer, beat the cream cheese, lemon juice and zest until smooth. Remove paddle attachment and switch to whisk. Add maple syrup and whipping cream and whip until smooth and fluffy, about 4 minutes. Spread whipped lemon filling onto completely cooled crust and chill. Cut into squares and serve.

oat date nut crust

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