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Servings
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Ingredients
Crust/Base
- 3 Cups Granola (Check any of my granola recipes)
- 1.5 packs Chocolate Cookies (Oreo's are a good shout, and don't forget to scrape off the middle cream layer)
- 4 Tbsp Rapseed Oil
- 1 Cup Honey
Filling
- 4 Tbsp Honey
- 8 Eggs (Separate the egg whites and fluff)
- 750 g Fat Free Greek Yoghurt ( I used 500g greek yoghurt, 250g Coconut Soya Yoghurt)
- 2 Tbsp Cornstarch
- 2 Tsp Vanilla Extract
- 4 Tbsp Honey
Blueberry Topping
- 100 g Blueberries (Fresh or Frozen)
- 1 Tbsp Organic Unrefined Cane Sugar
Ingredients
Crust/Base
Filling
Blueberry Topping
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Instructions
For the Crust
- Set oven to 180C
- Grind granola and oreo/cookies to fine crumbs in a food processor
- Mix ground granola/cookies with oil and honey in a large mixing bowl
- Line a deep baking tray with parchment paper, and pour the mixture in
- Press down firmly on the mixture to make an even layered crust
- Bake in the oven for 5 - 7 minutes till lightly browned and remove from oven
For the Fillling
- Reduce the oven to 150C
- Mix the filling ingredients in a food processor until the mixture is fluid and slightly bubbly
- Pour mixture on top of the cookie crust, evenly spread and bake for 30 to 40 minutes
- Check frequently to ensure the dish isnt burned. its ready when the edges are firm and the middle section is still jiggly
- Remove from oven and allow to cool to room temperature
- Once cooled, put in the fridge for 4 hours or overnight
- Slice and serve with topping
Topping
- Pour the blueberries in a pot on low to medium heat
- Add in the sugar and stir occasionally to the thick and lumpy consistency attained
- Filter out with a sieve to eliminate the lumps, and serve atop the cheesecake slices
- Enjoy!
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