Raspberry Cheesecake with Almond-Oat Crust Recipe

Raspberry Cheesecake with Almond-Oat Crust Recipe

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This raspberry cheesecake is a celebration of creamy texture, vibrant fruit, and thoughtful ingredients. The base is a nutty almond-oat crust that’s gluten-free and rich in fiber, helping slow sugar absorption. The filling is made with cream cheese and Greek yogurt for a protein boost, lightly sweetened with stevia or coconut sugar to keep it diabetes-conscious. Topped with fresh raspberries—loaded with antioxidants—and swirls of whipped yogurt, this dessert is as beautiful as it is nourishing. It’s ideal for festive gatherings, family celebrations, or simply treating yourself with intention and care.

🧺 INGREDIENTS:

For the Crust:

  • 1 cup almond flour
  • ½ cup rolled oats
  • ¼ cup coconut oil or unsalted butter, melted
  • 2 tbsp coconut sugar or stevia blend
  • Pinch of salt

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup plain Greek yogurt
  • ¼ cup stevia or monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, for brightness)

For the Raspberry Topping:

  • 1½ cups fresh raspberries
  • 1 tbsp chia seeds (for thickening and fiber)
  • 1 tbsp lemon juice
  • 1 tbsp coconut sugar or stevia blend

For the Whipped Yogurt Swirls:

  • ½ cup Greek yogurt
  • 2 tbsp powdered erythritol or stevia
  • ½ tsp vanilla extract

Garnish:

  • Fresh mint leaves
  • Extra raspberries

🔪 INSTRUCTIONS:

Step 1: Prepare the Crust

  1. Preheat oven to 175°C (350°F).
  2. In a bowl, mix almond flour, oats, coconut oil, sweetener, and salt until crumbly.
  3. Press the mixture into a greased 9-inch springform pan, covering the bottom evenly.
  4. Bake for 10–12 minutes until lightly golden. Let cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese until smooth.
  2. Add Greek yogurt, sweetener, vanilla, and lemon zest. Mix until creamy.
  3. Beat in eggs one at a time, ensuring the mixture is smooth and lump-free.
  4. Pour the filling over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Bake at 175°C (350°F) for 45–50 minutes, or until the center is just set.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  3. Refrigerate for at least 4 hours or overnight to set fully.

Step 4: Prepare Raspberry Topping

  1. In a saucepan, combine raspberries, lemon juice, sweetener, and chia seeds.
  2. Cook over medium heat for 5–7 minutes until thickened.
  3. Let cool, then spread gently over the chilled cheesecake.

Step 5: Make Whipped Yogurt Swirls

  1. In a bowl, whisk Greek yogurt, powdered sweetener, and vanilla until fluffy.
  2. Transfer to a piping bag fitted with a star tip.
  3. Pipe decorative swirls around the edge of the cheesecake.

Step 6: Garnish and Serve

  1. Add fresh raspberries and mint leaves for a vibrant finish.
  2. Carefully remove the springform pan sides.
  3. Slice and serve chilled.

🍽️ WELLNESS NOTES:

  • Raspberries are rich in fiber and antioxidants, supporting blood sugar control.
  • Greek yogurt and cream cheese provide protein and probiotics.
  • Almond flour and oats offer healthy fats and slow-digesting carbs.
  • Stevia and monk fruit keep sweetness natural and glucose-friendly.
  • Chia seeds add omega-3s and help thicken without starches.

🌱 VARIATIONS:

  • Use dairy-free cream cheese and coconut yogurt for a vegan version.
  • Add turmeric to the crust for anti-inflammatory flair.
  • Swap raspberries for blueberries or strawberries based on seasonality.

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