Oatmeal Lemon cheesecake! No Sugar, No Flour – Creamy, Refreshing & Homemade cake!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt lowers fat content while adding creaminess

Pulse the rolled oats and nuts into crumbs.

In a bowl, combine the oat crumbs with vegetable (or coconut) oil, Greek yogurt, salt, baking powder, and Vanilla Sweetener; mix well.

Transfer the oat mixture to a pan lined with parchment paper and press it firmly to form the base.

In a separate bowl, mix together 300 g Mascarpone/soft cottage cheese, 165 g Greek yogurt, and lemon zest.

Squeeze in 30 ml lemon juice and add Vanilla Sweetener to taste; mix well.

Add 2 eggs to the cheese mixture and beat with a mixer until combined.

Incorporate 2 tbsp cornstarch into the mixture and mix well again.

Pour the lemon-cheese filling over the oat base and spread it evenly.

Bake at 180°C (350°F) for 30–40 minutes, or cover and cook on low heat.

Remove the cake from the oven and let it cool completely.

Slice the cake into bars after removing it from the mold.

Melt 70–80 g sugar-free white chocolate over a double boiler.

Blend mango into a purée and strain it through a sieve until smooth.

Pour the mango purée over the cooled cake and let it sit for 1–2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens