A couple weeks back, I threw it out to you guys on my Insta-stories what should be the next dessert recipe that I make a 'healthified' version. Yeah yeah, I know healthified isn't a word, but I still love it. ;)
There were a bunch of different requests, but cheesecake came back as a definite winner. I happen to already have this peach & raspberry cheesecake, which is deeeelish and sooo good if the peaches and raspberries are in season, so I thought I'd take a different approach and make a lemon cheesecake.
A few notes about this recipe:
- I tried the crust two different ways and liked both - so I will give you both options below. Option 1 (the raw crust) is quicker, and more decadent, and probably what I would recommend. The coconut crust is good too, but much less sweet. If you have a specific crust recipe you like, go for it. I wanted mine to be grain free - both of which these options are.
- If you use crust number #2, there is only 1/4 cup +1 TBSP of natural sugars in the entire recipe. That means, it might not feel as sweet as your typical cheesecake. That's ok!! It's still soooo good from the lemon, and frankly, a heck of a lot better for you!
- Taste the filling once you've blended it - you can always adjust the sweetness or the amount of lemon in there.
- I found the consistency best when it had been refrigerated overnight!
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