“Cheesecake” with Raspberry Chia Seed Jam

Ok so calling this dish a cheesecake would be a lie…which is why I’ve coined it a “cheesecake.” And listen—I’m not usually one to buy into the whole “Greek yogurt as dessert” thing, but trust me on this one. It works.

Have it for dessert, have it for breakfast, have it for a snack—it genuinely fits wherever you want it to. The flavors come together really well, and the raspberry chia pudding adds a nice boost of fiber (and, honestly, makes it feel a little more legit).

I like to let mine sit in the fridge for about 30 minutes before eating so the graham crackers soften a bit—it gives it more of that actual cheesecake situation.

Active Time: 20 minutes

Total Time: 20 minutes

Servings: 6 (this applies to the jam)

Ingredients:

For the Raspberry Chia Seed Jam:

• 2 cups fresh or frozen raspberries

• 2 tablespoons chia seeds

• 1 tablespoon lemon juice

• Zest from 1 lemon

• 1 tablespoon honey

For the Cheesecake:

• Crushed graham crackers (I use three for one serving)

• ½ cup Greek yogurt (for one serving)

Directions:

Step 1: Heat fruit in a small pan over medium heat, stirring occasionally. Once the fruit is heated through and begins to bubble, use a spoon to mash to desired consistency.

Step 2: Stir in chia seeds and lemon juice and zest until combined. Add honey and stir again until combined.

Step 3: Remove from heat and let cool—the jam will thicken considerably as it cools.

Step 4: Add crushed graham crackers (I like mine more coarsely crushed) to the bottom of a bowl. Top with Greek yogurt.

Step 5: Once the jam has cooled, top the “cheesecake” with it. You can also transfer it to a sealed container and keep it refrigerated for up to one week. Enjoy!