Ingredients:

  • 1.5 cups rolled oats
  • 0.25 cup melted coconut oil
  • 2 tbsp honey
  • 0.5 tsp ground cinnamon
  • 16 oz cream cheese, softened
  • 1 cup plain non-fat Greek yogurt
  • 0.5 cup honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1 cup fresh blueberries
  • 1 cup sliced strawberries
  • 1 tbsp lemon juice
  • 1 tsp honey

Instructions:

  1. Preheat oven to 325°F (160°C). Combine rolled oats, melted coconut oil, 2 tbsp honey, and cinnamon in a bowl until the mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a parchment-lined 9-inch springform pan.
  3. Bake the crust for 10 minutes until golden brown and fragrant, then remove from oven and let cool.
  4. Beat softened cream cheese with a mixer until smooth and airy.
  5. Gradually incorporate Greek yogurt, 0.5 cup honey, and vanilla extract into the cream cheese.
  6. Add eggs one at a time on low speed, mixing only until just incorporated to prevent excess air.
  7. Fold in the cornstarch using a rubber spatula.
  8. Pour the filling over the cooled crust and bake for 45–50 minutes until the edges are set but the center still has a slight jiggle.
  9. Allow the cake to cool to room temperature on the counter.
  10. Transfer to the refrigerator and chill for at least 6 hours or overnight.
  11. Toss blueberries and strawberries with lemon juice and 1 tsp honey, then arrange on top of the chilled cheesecake before serving.