Strawberry Cheesecake With a Coconut Crust

³ Description

Single Serving recipe for an awesome strawberry cheesecake with a coconut crust NOTE: you can substitute greek yogurt with quark or mashed cottage cheese!

² Ingredients

•  0.125 cup, mashed Banana
•  1/2 tsp Lemon Peel
•  1 cup, sliced Strawberries
•  1 serving (serving = 2 tbsp) Philadelphia Fat Free Cream Cheese
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  0.185 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt

q Directions

1. microwave mashed banana for about 0,5-1 minute
2. add greek yogurt (2 tbsp) and mix it
3. add coconut flour and mix until you can form a ball of dough in your hand
4. press it down on a parchment paper in a circular shape and make the edges a bit higher so that you have a deepening in the middle (don't make it too thin) TIP: you can use a ramekin for this but it will work without
5. bake at 200 degrees C/400 degrees F for about 10 minutes
6. meanwhile mix ingredients for the filling: (1 tbsp) greek yogurt, cream cheese, lemon peel and sweeten it with some stive
7. cut your strawberries in small pieces
8. when crust is baked pour the batter into the deepening, top it with your strawberry pieces and bake for another 10-15 minutes

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