Sun-Kissed Lemon Cheesecake with a Maple Crust

Lemon Sun-Kissed Cheesecake with Maple Crust

Lemon Sun-Kissed Cheesecake with Maple Crust

I attended the Gluten Free Allergen Free Expo this month.  I was so fortunate to run into so many wonderful and knowledgable people there.  I met with GlutenWize who had a gluten free granola which I did not know was possible!  We love granola and our house, and I thought this would definitely help me transition my youngest into getting more gluten free foods into her diet.  So, GlutenWize asked me to come up with a wonderful dessert and share it with all of you.   I knew I wanted the Maple Granola for a lemony-something!  So, I finally came up with Lemon Sun-Kissed Cheesecake with a Maple Granola Crust.  Oh, my!  It sounds good!  As a busy mom of 3, I wanted something fast and easy.  I also wanted it to look pretty.  Us girls are all about looking pretty, right?  Right now, I noticed they are even offering a 15% discount on orders through the end of April so you can try this recipe too!

 

Lemon Sun-Kissed Cheesecake with Maple Crust (Gluten free)
 
Prep time
Cook time
Total time
 
This sun-kissed lemon cheesecake with a sweet Maple Granola crust will make you forget it's gluten free! Fast, delicious and low-fat too. Over-the-top family treat.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 10 oz. jar Lemon Curd
  • 8 oz neufchatel cream cheese, room temperature
  • 2 cups of lite whipped topping, plus a little more for decoration
  • ½ tsp lemon zest (optional but nice)
  • 2 cups of Gluten Wize Maple Granola
  • 2 Tbs of melted butter
Instructions
  1. In a food processor, place granola and melted butter. Pulse until it resembles small crums. (Break up any pieces left, by hand).
  2. Place in a 8" pie plate. Pat down bottom and up sides till even.
  3. Place in a 350° over for 8 minutes.
  4. Remove from oven to cool.
  5. Pat crust with a fork to make sure there are no holes in the crust.
  6. While cooling, beat together lemon curd, cream cheese and lemon zest.
  7. Fold in whipped topping.
  8. Pour in cooled crust.
  9. Place in the refrigerator for 2-3 hours until set. I used the freezer.
  10. Decorate and enjoy!
  11. Raspberries, strawberries or blueberries in the center on top, about 2 TB

**Disclosure** I received a 12 oz bag to create this recipe and all opinions are my own and families of this recipe and the flavor of the Maple Granola.

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