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July 20, 2014

berry yogurt cheesecake with [gf] granola crust

Post by tricycle acres

berry cheesecake gf

Want the divine decadence of cheesecake without all the heaviness and extra fluff? This recipe is a total spin on traditional cheesecake, that draws on whole + fresh seasonal ingredients, the resulting mini cheesecakes are like fluffy cheesy pillows of fruit crisp-ness. So forget the gelatin, condensed sweetened milk, icing sugar and corn syrup of cheesecakes past, and bust out the ; raw honey, coconut oil, granola, quinoa flakes, yogurt, old fashion cream cheese and freshly picked berries! * I am swooning over my first ever harvest of blueberries here on the home-front!

This granola crust is a great alternative to too sweet graham cracker crust… have you ever read the ingredient on the nation brand graham cracker crumbs, ACK! I will take my home made granola goodness any day.

This recipe makes 12 individual (cupcake sized) cheesecakes

 

On the stove top melt and combine over medium heat:

4 Tbsp coconut oil

1/4 cup raw honey

add a pinch of sea salt and a pinch or two of cinamon

 

Meanwhile:

In a processor grind up 1.5 cups of your favorite [gf] granola maybe some homemade granola.

Mix ground granola, 3/4 cup of quinoa flakes (or quick oats) and warm ingredient together until combined

Press about 1.5 tbsp (1 oz) of mixture into the bottom of 12  paper lined cupcake forms

Bake at 350 for about 14 minutes, until golden brown.

 

In a stand mixer combine:

1.5 cups organic old fashioned style cream cheese

1 cup organic yogurt (vanilla or berry flavor if you like)

1 tbsp lime or lemon juice

mix in 1/2 cup of homemade fresh fruit syrup (or jam or fresh smooched berries) I used my saskatoon berry syrup

Remove cheese mixture from stand mixer bowl and set aside

Back into the stand mixing bowl beat until light yellow and “creamed”

2 farm fresh large eggs (I used duck eggs from my local duck farm and they are a joy to bake with)

1/2 cup of organic cane sugar

then slowly add in your berry cheese mixture and mix on low briefly until just combined.

Pour wet mix into cupcake cups all the way to the top

 

Bake at 350 for about 25-30, or until the edges are golden brown and the middle appears set when you jiggle the pan.

Allow to cool on cooling rack completely before dressing these up for service.

Top with another dollop of berry syrup and garnish with some fresh berries, add a dollop of freshly whipped cream if you like.

 

Guilt free gluten free goodness!

berry cheesecakes gf yogurt