Lemon Blackberry No Bake Cheesecake

Refreshing Lemon Blackberry No-Bake Cheesecake: A Summer Delight

Summer is here, and what better way to enjoy the season than with a light and refreshing dessert? My Lemon Blackberry No-Bake Cheesecake is not only a feast for your taste buds but also packed with healthy ingredients. The combination of a creamy cheesecake layer with a soft oat crust and juicy blackberries makes for a perfect guilt-free treat.

Health Benefits Highlight: Oats and Blackberries

Oats are a fantastic addition to any dessert. They are rich in dietary fiber, particularly beta-glucan, which can help reduce cholesterol levels and improve heart health. Oats also provide a good source of vitamins, minerals, and antioxidants. Their low glycemic index means they help maintain steady blood sugar levels, making them an excellent choice for a healthy crust base.

Blackberries are a powerhouse of nutrition. These tiny berries are loaded with vitamins C and K, fiber, and antioxidants. Vitamin C boosts your immune system and skin health, while vitamin K is essential for bone health. The high fiber content aids in digestion and helps keep you feeling full longer. Blackberries are also rich in anthocyanins, which have anti-inflammatory properties and may help reduce the risk of chronic diseases.

Recipe: Lemon Blackberry No-Bake Cheesecake

Ingredients:

Crust:

• 140 grams oat flour (or make your own by blending oats in a high-speed blender)
• 80 grams erythritol (or coconut sugar, macros will vary if using coconut sugar. You can powder your own powdered erythritol by blending in a high-speed blender for 15-25 seconds)
• 3 grams sea salt
• 25 grams Lemoncello spread
• 85 grams unsweetened cashew milk

Cheesecake Layer:

• 750 grams nonfat Greek yogurt
• 1 packet sugar-free vanilla pudding mix (I use simply delish.  You can save 10% with my code MONIQUE)
• 3 grams stevia
• 1 gram sea salt
• Zest from 1/2 of a lemon

Topping:

• 350 grams blackberries (one 12-ounce package)

Instructions:

1. Prepare the Crust:
   • In a large bowl, mix all the dry ingredients: oat flour, powdered erythritol, and sea salt.
   • Add the wet ingredients: Lemoncello spread and cashew milk. Mix together by hand with a fork, or use a food processor or standing mixer until well combined.
   • Once the mixture forms a large ball of dough, press it evenly into the bottom and up the sides of an 8×8’’ round baking dish. Set aside.
2. Make the Cheesecake Layer:
   • In another large bowl, combine all the cheesecake layer ingredients: nonfat Greek yogurt, sugar-free vanilla pudding mix, stevia, sea salt, and lemon zest.
   • Mix until smooth and well incorporated using a hand mixer or standing mixer.
   • Spread the cheesecake mixture evenly over the prepared crust.
3. Add the Topping:
   • Distribute the blackberries evenly over the top of the cheesecake layer.
4. Chill:
   • Chill the cheesecake in the refrigerator for at least an hour to set.
5. Serve:
   • Slice into 8 pieces and serve. Optionally, top with whipped cream for an extra treat.

Nutritional Information per Serving (makes 8):

• Calories: 168
• Carbohydrates: 26g
• Fat: 2.7g
• Protein: 13.7g
• Fiber: 5g

This Lemon Blackberry No-Bake Cheesecake is a perfect dessert to enjoy during the hot summer months (no oven required!) Not only is it refreshing and delicious, but it’s also packed with nutrients that support a healthy lifestyle. Enjoy this sweet treat guilt-free, knowing it’s good for you too!

Saved in MFP and Macros First: Macro Minded Monique-Lemon Blackberry No Bake Cheesecake