Ingredients

The following ingredients have 5 Servings
  • Crust ingredients:
  • 8-10 medjool dates**
  • 2 1/2 cups gluten free brown rice cereal
  • 4 tbsp. coconut oil
  • cream cheese topping:
  • 8 ounce package cream cheese room temperature
  • 2 cups plain full fat greek yogurt
  • 1 tsp. vanilla extract
  • 2 tbsp. maple syrup
  • 2 eggs
  • 10 ounce bag of frozen wild blueberries for topping
  • optional:
  • fresh blueberries for topping

Instruction

  • Preheat oven to 350 degrees
  • Crust directions:
  • Place dates in food processor and pulse until they form into a ball.
  • Remove and place in bowl.
  • Add brown rice cereal to food processor and pulse until crumbly.
  • Add the date ball back to processor, along with coconut oil and pulse until everything is combined well.
  • Place a piece of parchment paper in 9 x 9 pan and pour in crust filling.
  • Press evenly down into pan and then place in fridge while making filling.
  • Cream Cheese Filling directions:
  • Place room temperature cream cheese in medium mixing bowl along with greek yogurt.
  • Beat with hand mixer until light, fluffy, and creamy.
  • Add vanilla extract, maple syrup, and eggs and beat till combined.
  • Place frozen blueberries on top of crust layer.
  • Then pour cream cheese filling on top of blueberries.
  • Bake in preheated oven 35-40 minutes until set.
  • Remove from oven and cool at least 1 hour at room temperature.
  • Place in fridge for at least 4 hours prior to serving *