Through out the holiday season, I start craving everything and anything ending in “cake”… cup-cake, chocolate-cake, cook–ie… um… cake?! That’s a thing right?! Well cheesecake is no exception… just the thought of it makes me drool! Cheesecake is that perfectly balanced treat: sweet (but not too sweet), and light and fluffy (but still heavy enough that it’s a dessert made for winter weather).
This weekend I had friends come over to help decorate the tree and enjoy a glass of wine… a perfect evening after a long work week. The only thing missing– cheesecake! But you know how I do… this recipe is RAW, simple, SO DELICIOUS and a lot healthier than the average cheesecake (less sugar and no butter)! This way, I don’t feel sluggish with a sugar-hangover on my way to yoga in the next morning. In my opinion, what makes this cheesecake special is the use of my favorite ingredient… GREEK YOGURT!!! Yes, my obsession with greek yogurt continues with this DELICIOUS recipe!!! And even I was shocked with how great it tastes… as I was whipping up the cheesecake filling, I dipped my finger in the raw batter and sneaked a taste. Ecstatic, I ran over to my boyfriend, whose eyes were glue to the television (Sunday football… sigh)… I excitedly asked him to taste it too…. his eyes said it all! After trying a spoonful, he looked up– wide eyed “damn babe… that’s good!!”
What a feat!!!! 10 points-Jackie… football-zero!!!!! Want to try this recipe and feel satisfied AND healthy!? Check out the recipe below!
For the Crust:
- 3 DATES
- 1.5 tbsp COCONUT OIL
- 1 tbsp VANILLA EXTRACT
- 1 cup ALMONDS
use a food processor to mix ingredients together and then scoop into cake dish (make sure it’s a removable bottom– due to cheesecakes delicate filling, you want to be able to gently remove the surrounding mold once the filling has settled and tightened)
place in freezer for an hour or so to harden…
For the Filling:
- 1.5 cups of quality cream cheese
- 1.5 cups of plain chobani greek yogurt
- 1.5 tablespoons of pure vanilla extract
- 1/2 cup of truvia (natural zero calorie sweetener)
- two squirts (about 1.5 tbsp) of sugar free honey
- 1/2 teaspoon of salt
- blend together using a food processor!
Once the bottom crust has hardened– fill the cake pan with the delicious cheesecake filling and place in freezer for 4-6 hours!
Then remove the outer pan shell and decorate with some delicious fresh strawberries!
And that’s it!!!