Berry Cheese Cake

This Berry Cheese Cake is everything you can dream of – super creamy, smooth, sweet and delicious, covered with juicy berry jam, every piece will melt in your mouth. This is definitely a healthier and lighter version of the classic cheesecake – without flour, sour cream and white refined sugar, it’s a guilt-free cheese cake.

Tips to make the best healthy cheese cake:

• If possible, keep the cheese cake in the fridge overnight. This will make the best consistency of the cake.
• You can also skip a berry layer and eat the cake as it is, or decorate with anything you want, such as fresh berries and fruits, homede date caramel sauce, ice cream, etc.
• Light cane sugar you can replace with other granulated sweetener, for example, stevia.
• You can use any other fruits or berries of your choice for the layer.

This Berry Cheese Cake is:

• Super creamy and smooth
• Lactose-free
• Banana-free
• Nut-free
• Healthier than classic cheese cake
• The perfect cake for any special celebration

You may like these cakes recipes:

• Vegan Snickers Cake
• Light Yogurt Lemon Cake
• Vegan and Sugar-free Chocolate Cake
• Chocolate Lava Cake
• Vegan Chocolate Cake

TIME: 10 min preparation, ~ 1 h 25 minutes baking, at least 4 hours to cool | SERVINGS: 10

Ingredients:

Base:

• 200g sugar-free cookies
• 60g coconut oil (melted)

Filling:

• 400g greek lactose-free (optional), sugar-free yogurt
• 300g lactose-free (optional) cream cheese
• 50g cane sugar / stevia or other granulated sweetener (adjust to taste)
• 3 eggs

Berry layer:

• 250g berries
• 1 tbsp water
• 1 – 2 tbsp agave syrup (adjust to taste)
• 1 tbsp chia seeds

Instructions:

1. Preheat the oven to 170°C. 
2. Blend or crush the cookies. Add melted coconut oil stir together until combined. 
3. Put the cookie mixture into a cake tin, evenly spread over and press it. 
4. Add all other ingredients – eggs, yogurt, cream cheese, sugar into a blender and blend until smooth.
5. Pour the cheese cake filling over the cookie base and place the cheesecake in the oven.
6. Bake for 40 minutes in 170°C, the reduce the heat to 100°C and bake for 45 minutes or the middle is set.
7. Remove the cheesecake from the oven and let it cool completely in a room temperature for at least 4 hours or overnight transfer it to the fridge. 
8. Meanwhile, make the berry layer. Take a small pot, add berries, and water, and boil for 5 – 7 minutes, until berries start to dissolve, and then add agave syrup and chia seeds. Set a side to cool completely. 
9. Spread the berry layer over the cake (cake and berry jam has to be cooled). 
10. Store the cake in the fridge. 

If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Choose healthy! 🙏