Directions
- 1Add oats to the blender.
- 2Add unsweetened shredded coconut to the blender.
- 3Add eggs to the blender.
- 4Add melted coconut oil to the blender.
- 5Drizzle honey into the blender.
- 6Blend the ingredients for the crust.
- 7Transfer the crust mixture to a springform pan.
- 8Press the mixture evenly into the pan with a spoon.
- 9Bake the crust at 350°F for 8 minutes.
- 10Add blended low-fat cottage cheese to a mixing bowl.
- 11Add low-fat Greek yogurt to the bowl.
- 12Add low-fat cream cheese to the bowl.
- 13Add coconut milk to the bowl.
- 14Add oat flour to the bowl.
- 15Scoop the cheese filling mixture into the blender.
- 16Blend until smooth.
- 17Wrap the springform pan with aluminum foil.
- 18Pour the cheese filling mixture over the crust.
- 19Place the springform pan inside a baking pan.
- 20Pour 1/2 inch of water into the baking pan around the springform pan.
- 21Bake the cheesecake at 325°F for 75 minutes.
- 22Add raspberries to a small pot.
- 23Cook the raspberries on medium-low heat for 10 minutes.
- 24Strain the raspberry sauce through a fine-mesh sieve into a bowl.
- 25Add unflavored gelatin to the raspberry sauce.
- 26Stir until dissolved.
- 27Remove the cheesecake from the springform pan.
- 28Spread the raspberry sauce over the cheesecake.
- 29Garnish with fresh raspberries.
- 30Serve and let the dogs enjoy.
Ingredients
- 1.5 cups oats
- 0.5 cup shredded coconut
- 2 eggs
- 2 tbsp melted coconut oil
- honey
- 1 cup low fat cottage cheese
- 1 cup low fat greek yogurt
- 1 cup low fat cream cheese
- 0.25 cup coconut milk
- 0.25 cup oat flour
- 1 cup raspberries
- 1 tbsp unflavoured gelatin
Equipment
blenderspringform pansmall potfine-mesh sievemixing bowlbaking pan
Tips
- Let the cheesecake cool with the oven off and the door open a crack.
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