Wild Berry Cheesecake with vegan options

This cheesecake recipe is just one of the delicious recipe makeovers from my book, Substitute Yourself Skinny.

Wild Berry Cheesecake features cream cheese, lemon, sour cream, and crushed berries with a homemade gingersnap crust.

Nonfat cream cheese is whipped with vanilla and lemon zest making a light and luscious cheesecake which is then topped with a mixture of sour cream and crushed fresh wild berries of blueberry, raspberry and blackberry. Sitting atop a ginger snap crust, this cheesecake is a delicious and delightful way to enjoy dessert guilt-free!

One serving of the original recipe contained a whopping 490 calories! Savor the calorie savings of 475 calories all the way to your waistline.

Nutrition:
Serving size: 1 slice
Calories: 105
Fat: 2g
Carbohydrates: 12g
Protein: 9g
Sodium: 315mg

NOTE: The cooking time is about 50 minutes but the total cooling time is about 5 hours. See recipe instructions, below.

VEGAN RECIPE OPTIONS:

Swap out the sour cream and use soaked cashews! Recipe here > Cashew Cheese
Use Vegan Cream Cheese in place of cream cheese. Most supermarkets have dairy-free options available 🙂
Replace plain flour with coconut flour or almond flour
Substitute coconut milk for non-fat milk or almond milk
For a richer flavor, use light brown sugar in place of granulated sugar

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Recipe

Wild Berry Cheesecake

Desserts

Wild Berry Cheesecake features cream cheese, lemon, sour cream, and crushed berries with a homemade gingersnap crust and tips for vegan options!.

Ingredients

12 crushed ginger snap cookies
2 8-ounce packages non-fat cream cheese, softened
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons plain flour
1 teaspoon vanilla extract
fine zest of 1/2 lemon
2 eggs
1/4 cup nonfat milk
1/2 cup nonfat sour cream
1 cup fresh wild berries such as raspberries, blackberries and blueberries, lightly crushed

Instructions

Preheat oven to 350*F.
Make the crust by sprinkling crushed ginger snaps into the bottom of an 8-inch springform pan; set aside.
For the filling, combine the cream cheese, sugar, flour, vanilla, and lemon zest.
Mix together well using a wooden spoon or electric mixer on medium speed.
Once combined, mix in the eggs and combine well.
Add the milk and mix well.
Pour mixture into the prepared pan.
Bake for 40 to 50 minutes or until the center is nearly set when shaken.
Cool in the pan on a wire rack for about 15 minutes.
Use a thin knife to loosen the cake from the sides of the pan; remove the pan sides and let cool for 1 hour.
In a small mixing bowl, combine the sour cream and berries.
Spread the berry mixture over the cheesecake.
Loosely cover and chill about 4 hours or overnight.
Slice into 8 slices and serve.