Name: Healthy Lemon-Apricot Cheesecake Squares
Prep time: 10 min
Total time: 10 min
Ingredients: 1/4 cup oats; 1/4 cup walnuts; 2 medjool dates (pitted); 3 tbs coconut oil; 1 cup greek yogurt; 2/3 cup light cream cheese or ricotta; 2 egg yolks; 5 tbs liquid stevia (or sweeter of choice to taste); 3 tbs lemon juice; 1 tbs lemon zest; 1/4 cup Apricot Jam (I use the brand St. Dalfour which is made with only fruit ); Almonds (optional); Rose petals (optional)

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I don’t enjoy giving out orders, but you really need to make these healthy lemon-apricot cheesecake squares. They are sweet, tart, creamy and flavourful all at the same time. You can enjoy these cheesecake squares as dessert or as a snack with a delicious cup of black coffee which will compliment the flavours incredibly.

For these healthy lemon-apricot cheesecake squares I used a pan with individual square moulds, however feel free to use a normal squared pan and cut into squares once baked and cooled. In case you do a full normal squared pan, you might have to bake the cheesecake for longer but just keep an eye on it.

Important: This recipe contains dairy.

Receta en Español:

Healthy Lemon-Apricot Cheesecake Squares

Servings might differ, depending on the pan you use/ size that you cut the squares.

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Prep Time 10

Total Time 10

Servings 9 squares

Ingredients

For the Base:

1/4 cup oats
1/4 cup walnuts
2 medjool dates pitted
3 tbs coconut oil

For the Cheese Layer:

1 cup greek yogurt
2/3 cup light cream cheese or ricotta
2 egg yolks
5 tbs liquid stevia or sweeter of choice to taste
3 tbs lemon juice
1 tbs lemon zest

To serve

1/4 cup Apricot Jam I use the brand St. Dalfour which is made with only fruit
Almonds optional
Rose petals optional

Instructions

For the crust:

In a food processor blend the oats, walnuts, pitted dates and coconut oil.
Add mixture to a squared pan and press down.

For the Cheese Layer:

Mix all the ingredients mentioned for the cheese layer (yogurt, cheese, egg yolks, stevia, lemon juice, lemon zest).
Pour cheese layer over crust.
Bake on medium heat (180 degrees Celsius) until completely cooked. This is based entirely on your oven. Check every 5 minutes/
Let cool for preferably, at least 4 hours.
To serve, spread the apricot jam over the entire cheesecake. Add almonds and rose petals to each serving.

Martina

Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.

Healthy Lemon-Apricot Cheesecake Squares