[GF] Berry Cheesecake Crumble

Coach Grant knows that the way to Coach Jenn's heart is through her stomach. To keep peace in the house (#HappyWifeHappyLife), he stays creative in the kitchen to put healthy spins on classic favourites.

His latest creation is a Berry Cheesecake Crumble, and it doesn't disappoint!

Yield: 24 servings | Prep time: 15min | Cook time: ~25min

Here what you need:

Crust

250 grams (2 cups of almonds)

128 g (1 cup of dates)

Cinnamon

Filling

2 tsp of vanilla extract

2 8 oz pkg cream cheese light

2 eggs

1 tbsp of lemon juice

1/4 cup of maple syrup

Berry Sauce

Almond milk

500 grams of mix berries (1 bag)

1/4 cup of maple syrup

2 tbsp of cornstarch

Here's what you do:

  1. Preheat oven to 375F.

  2. Line a 13x9" glass baking sheet with parchment paper.

  3. To make the crust: Mix almonds, dates, dash of almond milk and cinnamon and 1 tsp of vanilla extract in food processor. Line bottom of pan evenly. The harder your

  4. To make the sauce: Add berries to saucepan over medium heat until boiling. Gradually mix water into cornstarch until a milky substance and gradually stir into saucepan of berries. Add ¼ maple syrup to sweeten to taste. Remove sauce and allow to cool.

  5. To make the filling: Beat cream cheese, ¼ cup of maple syrup, eggs, 1 tsp of vanilla, lemon juice until light and fluffy.

  6. Evenly spread the mixture over top of the crust.

  7. Bake for 15-20 minutes.

  8. Let cool and top with berry sauce.

  9. Best kept in the fridge until ready to eat/ storage.

Bon Appetit!


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