Strawberry Flax Cheesecake Crisp

There are some deserts that are out of this world delicious. However, if we ate these everyday we could no longer wear our favorite clothes and that would be a problem. What then is a person to do? This cheesecake recipe is an answer to that problem. A light and fluffy dessert filled with light cream cheese, topped with strawberries, and surrounded by a delectable flaxseed crust.

Prep time: 15 minutes.

Baking time: 50 minutes.

Yield: 8 servings

Filling

8 oz. light cream cheese
½ cup powdered sugar
1 teaspoon vanilla
1 egg, lightly beaten
1 teaspoon all-purpose flour

Crust/Topping

2 cups quick cooking oats
1/3 cup all-purpose flour
½ cup ground flaxseed
¾ cup brown sugar
3 tablespoons applesauce
3 tablespoons chopped butter
1 cup fresh strawberries, sliced

Preparation

Preheat oven to 350° F
Mix oats, flour, flax, and brown sugar together.
Add applesauce and butter & mix until crumbly.
Press 1 ¾ cups of mixture into pie plate (coated with non-stick spray).
Top with berries.
Blend all filling ingredients and pour over topping.
Evenly sprinkle with remaining topping.
Bake for approximately 50 min.

Nutritional Information per Serving

Calories: 364
Fat: 15 g
Fiber: 5 g
Carbs: 50 g
Omega-3 fats: 2035 mg
Calcium: 87
Protein: 9 g
Cholesterol: 54 mg
Sodium: 105 mg

Recipe used with permission from: The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD, LD featuring Chef Ron Garrett, CEC. Available for sale on our site or at www.goldenvalleyflax.com.