Lemon Zest Cheesecake with Blackberries

Prep: 30 mins
Bake: 55 mins
Makes 12” cake, Serves 12

This bright and tangy cheesecake gets its creaminess from plant based yogurt making it a lower calorie, vegan alternative to the heavy cheesecakes we’re all used to eating.   The best part is, you’ll never know it’s sugar and dairy free!  The tartness of the yogurt combined with the fresh lemon zest and juice is perfectly balanced with the sweetness of the crumbly crust and silky smooth center.  Top this with any seasonal berry you like.  Baking it the day before you plan to serve it will allow the flavors to develop and the cheesecake to fully set.  The base of yogurt is a delicious way to feed the friendly gut bacteria and the lemons provide a big dose of vitamin C which can help your body absorb iron and prevent kidney stone formation.  If you’re not dairy sensitive, consider making this cheesecake with plain non-fat greek yogurt for an extra dose of protein.

Crust Ingredients:
1 ½ cup Flour Swap
½ cup Sugar Swap
½ cup Butter Swap
¼ tsp salt
1 Tbsp vanilla extract
1-4 Tbsp hot water (to crumbly consistency if needed)

Cheesecake Filling Ingredients:
1-24 oz container (3 cups) organic Greek or plant based yogurt 
1 cup Sugar Swap (granular)
½ cup Butter Swap
2 Tbsp vanilla extract
1 tsp salt
¾ cup Flour Swap
Zest from 2 large lemons
½ cup fresh lemon juice

Directions:
1. Preheat the oven to 325 degrees.  Line the bottom of a 12” springform pan with parchment paper, oil the paper and sides of the pan well.  

 2. Prepare the crust by mixing all dry ingredients well then add the Butter Swap, vanilla and hot water. The dough should be crumbly but stick together when pressed, add hot water 1 Tbsp at a time until perfect consistency is reached. Press the dough evenly into the bottom and about 1” up the sides of your greased springform pan. Bake the crust for about 10 minutes until slightly golden. Then remove from the oven.  

 3. Use a hand mixer to mix all the cheesecake ingredients until the mixture is fluffy and smooth (about 2-3 minutes). Pour the filling into your parbaked crust. Cover the cheesecake with a piece of foil with a 3-4” hole cut out of the center. The vented foil will prevent the crust from burning while the cheesecake fully cooks. Bake for 45-50 minutes. Remove from the oven and remove the foil. Cool on a rack until room temp, then transfer to the fridge. Decorate with fresh berries before serving. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days.