Ingredients
Toasted muesli crust
- 130 g museli
- 40 g honey
- 40 g melted butter *can be substituted for more coconut oil
- 40 g applesauce
Cheesecake filling
- 500 g greek yoghurt *you can also use quark!
- 250 g cream cheese
- 2 eggs
- 113 g sugar substitute *i used a powdered sugar substitute
- 10 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest *optional
Instructions
For the crust
- Preheat oven to 165°C/329°F.
- Combine muesli with applesauce and honey and spread over a baking tray with baking paper. Bake for 6-8 minutes, stirring occasionally until the muesli is slightly toasted. Once removed and cooled, transfer to food processor and blitz with melted butter. Firmly place the mixture onto the bottom of a greased or lined form. Bake until set. Bake for 10-15 minutes, until set.
For the cheesecake filling
- Whip cream cheese, greek yoghurt and sugar substitute until smooth and creamy. Add vanilla extract, salt, and lemon juice until well-combined.
- Slowly add eggs and cornstarch, stirring just until each egg is just incorporated.
- Transfer cheesecake filling onto the muesli crust.
- Bake the cheesecake in the middle shelf of the oven for 45 minutes.
- Remove the cheesecake from the oven and let cool to room temperature. Transfer to the fridge and set for at least 2-3 hours, overnight preferred. Once the set, slice and enjoy!