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cherry cheesecake

Cook Time:

100 minutes



About the recipe


For the mass:

-1 1/2 cup oatmeal flour

- 1/2 cup peanut butter

-1/3 cup allulose

- a little water if necessary

For the filling:

-1/2 cream cheese (I used mild Santa Rosa)

- 3 eggs

- juice 1 lemon

- 1/2 cup natural yogurt or 1 protein yogurt (to make it more protein)

- 3/4 cup allulose

- 1/2 cup water

For the jam

- approx 3 cups of the fruit you like (I used cherries)

-1 large tablespoon of allulose

- splash of water



- Gather all the dough ingredients and place them in a mold measuring approximately 30x30. Bake 18 minutes at 180 degrees

- Gather the filling ingredients and you can beat with a mini blender until everything is well mixed. Once the dough is ready, let it cool for 5 minutes and pour the filling on top. Bake for 18 minutes at 180 degrees, then turn off the oven for 5 minutes and then remove the mold from the oven. Let cool for a few hours.

-chop the fruit you chose and place in a pan with the allulose and a splash of water until it releases its juice, stirring constantly (approximately 12 minutes), medium heat. Let it cool for a little while and then put on the cheesecake (and cold).

- put in the refrigerator for 1 hour and it's ready!

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