‘Lighter’ blueberry yogurt cheesecake (gluten free, reduced refined sugar)

blueberry-yogurt-cheesecake-cake-baking-pink-purple-berries-brown-paper-biscuit-base

those-london-chicks-baking-bright-cupcake-icingEveryone loves cheesecake, right? At least everyone I know loves cheesecake. I’m surrounded by cheesecake fiends. However, I’m not a fan of the MASSIVE calorie/sugar/fat content. I needed something that resembled a cheesecake that I could have half of and not feel toooo guilty. Nothing in the shops was inspiring me, so I made my ‘Lighter’ Blueberry Yogurt Cheesecake. It’s gluten free, refined sugar free and has less fat than your average cheesecake – WIN.

Ingredients for ‘Lighter’ Blueberry Yogurt Cheesecake

  • 70g (ish) pitted prunes/dates (which is about 10 small prunes/dates)
  • 110g honey
  • 25ml milk (dairy/almond/soy – whatever you like)
  • 250g gluten free oats
  • 250g blueberries
  • 100g fat free greek yogurt (needs to be the strained, thick variety. I used TOTAL 0%)
  • 150g low fat cream cheese

8″ loose bottomed cake tin, lined with baking paper

preheat oven to 190oC (please look at the note section in number 3)

1) In a small bowl soak your dates or prunes (or mix of the two) in about 100ml water, set aside. While this is ‘soaking’ line your baking tin (please don’t skip this – it’s pretty integral. I don’t want your cheesecake spilling out the bottom before it has set!)

2) Blitz 100g of your oats in a food processor/nutri bullet until flour like and pour into a large bowl with the rest of the oats. Drain your prunes/dates and then blitz these for a few seconds. Add this to your oats bowl as well as 60g of the honey and all the milk. Whisk together until crumbly, then use your hands to squish it all together.

3) Plop this into the bottom of your cake tin and again, using your hands, push this round the bottom of the tin until it is completely covered. Wash your hands now – cos I bet that was messy 🙂

PLEASE NOTE THIS NEXT SECTION IS NOT ESSENTIAL – please choose your preference!

Pop this on the middle shelf of your preheated oven for about 15 mins, until it has hardened slightly and has become golden, particularly round the edges. Once out, shove it straight in the freezer. Popping it in the oven gives the cheesecake a more solid base. However, I made one and didn’t put it in the oven, just popped it straight in the freezer and it also worked, but the base wasn’t hard, it was soft and lighter. My household can’t decide which they preferred, so I thought I’d leave you to decide which you would prefer.

4) Pop 250g of blueberries and the remaining 50g honey into a food processor/nutri bullet and blitz for a few seconds. Pour this into a medium bowl and add all the yogurt and cream cheese. Whisk lightly and quickly, no more than a minute.

5) Take your base out of the freezer and pour this mixture on top, smoothing down the top with the back of a spoon. Pop it back in the freezer for at least 2 hours, preferably 3/4, to set.

6) Once it has set you can transfer it to the fridge. It will become softer but will still hold it’s shape. All that is left to do is to dig in and enjoy your ‘Lighter’ Blueberry Yogurt Cheesecake!

 

By

Rachel Bright