It’s summer and it’s hot! So when I got a craving for cheesecake I wanted it to be light and fluffy and refreshingly cool. So I broke out my recipes and thought of what I could do to make something that would fulfill my craving.

I know that summer is not usually the time to indulge in cheesecake, but I think you will agree with me when I say it is the time to indulge in this one. And the only thing that is baked is the crust.

I made this one with goat cheese (chev’e) but you can use cream cheese if you prefer. You may already realize that I tend to use natural and organic ingredients. But but you can substitute your own brand of ingredients if you like…. no judgment.

Ingredients

Crust
2 cups graham crackers crushed or premade crumbs
¼ cup monk fruit or sugar
3 Tb melted butter (add another tablespoon if needed)

Filling
16 oz. chev’e or cream cheese
1-9 oz container of CocoWhip topping (in freezer section) or other whipped topping from freezer section like Tru Whip (thawed in fridge)
1 cup monk fruit sweetener or sugar
2 tsp. lemon juice
1.5 tsp. real vanilla extract

Topping
2 cups blue berries
½ cup monk fruit or sugar
1TB arrow root or non-gmo corn starch

Preheat the oven to 375 degrees
Spray a 9” springform pan with oil

For the Crust
In a bowl mix together graham cracker crumbs, sweetener, and butter until moist and crumbly. Press this into the bottom of your springform pan evenly dispersing it so there are no thin spots that might burn when baked. Place the crust into the preheated oven and bake for 10 minutes. Remove from the oven and allow to cool until room temp then refrigerate until ready to fill.

For the filling
In a mixing bowl using beaters or a food processor Blend the cheese until it begins to soften, add the sweetener, and lemon juice and mix until it has dissolved and the cheese is fluffy. Add the vanilla and blend until incorporated into the cheese mixture. Now fold in the whipped topping, you may need to stir it in a little bit if the cheese mixture is a bit firm. Set this in the refrigerator until ready to use. When the crust is cold then you can spread the filling into the crust evenly and place back in the fridge until set up for about an hour.

For the Topping
Place the berries into a medium pot with the sweetener and bring to a boil over medium heat. Add the arrow root powder to 2 Tb water and mix. When the berries are boiling remove the pot from the heat and stir in the arrowroot stirring all the time. Place the pot back on medium low heat and stir until it begins to thicken. When the mixture coats the back of your spoon you can remove it from the heat and set aside to cool. Once it reaches room temperature, place in the refrigerator to cool completely. When the topping is cooled and the cheese layer is set, pour the berry topping over the cheese layer and spread it out evenly. I like to spoon it on so as not to disturb the cheese layer. Place back in the fridge to set up overnight or about 4 hours.

Once ready you can use a knife to loosen the edges by running it all around the cake. Remove the ring to cut the cake but put it back on to put away as this is a soft cheese cake it will be a little messy to serve. The topping tends to run down around the slices but that just makes it better!

Enjoy!