Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)

May 09, 2023May 9, 20230 0
Simple and Healthy Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)
in Dessert

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1/3 cup gluten-free oats , ground
1/3 cup almond meal ( or almond slices ground in food processor )
1 tablespoon coconut sugar ( or other natural sugar )
2 1/2 tablespoons butter or 2 1/2 tablespoons coconut oil , melted
2 eggs
1/3 cup coconut sugar ( or other natural sugar )
1/2 teaspoon almond extract ( optional )
16 ounces organic ricotta cheese
1 lemon
1 cup fresh blueberries

Nutrision Information

Servings Per Recipe
8
Calories
200
Sugar
8g
Fat
12g
This Blueberry and Lemon Ricotta Cheesecake is a refreshing and healthy twist to the popular dessert. The crust is made with gluten-free oats, almond meal, and coconut sugar which is a healthier alternative to wheat flour and white sugar. The cheesecake is made with ricotta cheese instead of cream cheese which makes it lower in fat and calories without sacrificing the creamy texture. Additionally, the combination of blueberries and lemon makes this cheesecake refreshing and flavorful. It's a perfect dessert option for anyone looking for a healthy yet delicious treat.

Instructions

1.Preheat oven to 350°F (180°C).
2.Grease a 9-inch pie dish with cooking spray.
3.In a medium mixing bowl, combine ground gluten-free oats, almond meal, coconut sugar and melted butter or coconut oil.
4.Mix the ingredients until fully combined.
5.Pour the mixture into the prepared pie dish.
6.In another mixing bowl, beat the eggs with coconut sugar and almond extract.
7.Add the ricotta cheese and mix until smooth.
8.Grate one lemon and add the zest and juice to the cheesecake mixture.
9.Fold in the blueberries gently.
10.Pour cheesecake mixture over the oatmeal crust in the pie dish.
11.Smooth over the top with a spatula.
12.Bake the cheesecake for 30-35 minutes or until the cake is set and golden brown.
13.Allow the cheesecake to cool down before slicing and serving.

PROS

This Blueberry and Lemon Ricotta Cheesecake is a delicious gluten-free dessert that is both healthy and easy to make.

It’s high in protein and low in sugar.

The combination of blueberries and lemon makes this cheesecake refreshing and flavorful.

CONS

This cake should be stored in the refrigerator to prevent spoilage.

A slice of this cheesecake is about 200 calories per serving which should be accounted for in your daily calorie intake.

HEALTH & BENEFITS

Blueberries are packed with antioxidants that help protect your body from harmful stressors.
Lemon is also high in vitamin C which is important for a healthy immune system.
The ricotta cheese in this cheesecake adds in extra nutrients like calcium and vitamin D.
Also, the non-dairy coconut oil is a healthy fat that has been linked to heart health.

Print

Leave a Reply

Your email address will not be published.